Carrot Cake Cookies Recipe

The perfect texture balance between a cake and a cookie. And they've got carrots in them, so they're healthy right?!

This recipe makes the yummiest carrot cake cookies. The best texture combination of a soft, slightly cakey middle with crispy cookie edges. The most delicious balance between sweet carrot, fresh orange and cinnamon makes the most moreish cookies! Perfect for Easter baking or an easy and yummy anytime treat.

This recipe makes a dozen small cookies. They are best eaten within four to five days and need to be kept somewhere cool and dry. You can also freeze them for longer.

Makes 12 small cookies

Cookie ingredients;

180g plain flour 

60g oats

100g grated carrot                                                    

100g brown cane sugar                                           

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

1/2 tsp vanilla powder

1/2 tsp cinnamon

90g vegan butter

Zest of one orange

For glaze

80g icing sugar

1-2 tbs orange juice - from zested orange

You will also need; a mixing bowl, baking tray, baking paper, spoon, ice cream scoop - optional, zester

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How to make your cookies;

1. Pre heat your oven to 180c and line your baking tray with baking paper so that your cookies don't stick

2. Add the vegan butter, brown and white sugar to the mixing bowl and mix with a spoon until everything is incorporated and looks light and fluffy

3. Add the rest of the cookie ingredients and crumble the mixture together with your hands until it looks like breadcrumbs

4. Bring the dough together into a ball. It should feel smooth and thick. If it is too crumbly, add a little cold water a tbs at a time until it just starts coming together. The dough should not feel wet

5. Use a spoon or ice cream scoop to make 12 even balls of dough. Each ball should weigh around 50g

6. Place them on the baking paper lined baking tray, making sure they are spaced out as they will spread slightly in in oven

7. Bake for 12 minutes until they have slightly spread and are turning golden

8. Leave the cookies on the tray to cool as they will be very soft while they are hot

9. Once the cookies are completely cooled, mix up your glaze

10. Add the icing sugar and orange juice to a small bowl and mix until you have a smooth, slightly runny mixture

11. Dip each cookie in the glaze and return them to the tray to let the glaze set

12. Decorate with a little extra grated orange zest if you would like

13. Now your cookies are ready to eat!

Tips & Tricks!

• I used a block style vegan butter to make my cookies.  You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• If you don't like orange, you can leave the zest out of the cookie dough and make a plain glaze by swapping the orange juice for boiling water

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• These are my mixing bowls - https://amzn.to/489iB6s