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Carrot Cake Oatmeal Cookies with Cream Cheese Glaze

If you like carrot cake, you will LOVE these carrot cake cookies! They are the perfect cookie for spring and Easter.
Prep Time 15 minutes
Servings 25 cookies

Ingredients

For the Cookies:

  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup coconut oil melted and cooled to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrots
  • 1 cup old fashioned oats
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup raisins

For the Cream Cheese Glaze:

  • 1 ounce cream cheese at room temperature
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.
  4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.
  5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
  6. While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!
  7. Note-you can use whole wheat flour or all-purpose flour instead of white whole wheat flour. Use the same amount.