Carrot Cake Cookies
These carrot cake cookies are packed full of flavor. They have a pretty crinkled top and a chewy texture. They could easily become carrot cake sandwich cookies if you wanted to fill them with a cream cheese frosting.
Servings: 32 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/3 cup vegetable oil or canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup crushed pineapple drained
- 1/3 cup grated carrot up to 1/2 cup
- 1/2 cup white chocolate chips more if desired
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger. Whisk until combined.
- Add the 1/3 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat with a hand mixer for 2 minutes until well combined. Scrape down the sides and bottom of the bowl to avoid patches of dry ingredients.
- Stir in the drained 1/4 cup crushed pineapple, 1/3 cup grated carrot, and 1/2 cup white chocolate chips.
- Use a 1 tablespoon cookie scoop, drop the batter onto your prepared cookie sheets about 2 inches apart.
- Bake for 8-12 minutes, until the cookies are cracked on top and edges are golden brown.
- Cool on the cookie sheets for 2 minutes before transferring to the cooling racks to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
Calories: 246kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 99mg | Sugar: 25g | Vitamin A: 715IU | Vitamin C: 1.2mg | Calcium: 35mg | Iron: 1.2mg
