Carrot Cake Cookies
Gluten-free carrot cake, but make it bite-sized! These cookies have cozy spices, sweet carrot and pineapple, and a moist, chewy texture. The cream cheese icing drizzle is a must to get the full carrot cake effect. And, these count as a serving of veggies, right? Right???
35 min
20 cookies
120 calories
Ingredients
2 medium carrots
2 eggs
1⁄4 cup oil
1⁄4 cup crushed pineaple
1 pkg Carrot Cake Mix
1 cup icing sugar
2 tbsp cream cheese
1 tbsp + 1 tsp milk, your choice
1⁄4 tsp vanilla extract
Instructions
Preheat oven to 375° F. Line two Sheet Pans with Sheet Pan Liners.
Coarsely grate carrots. In a large bowl, whisk eggs, oil, and pineapple. Stir in mix and 2 cups grated carrot. (Dough should be scoopable but not runny; if it is too runny, add rolled oats or flour until desired dough consistency is achieved. It should hold its shape when scooped onto pan.)
Using 2 tbsp as a guide, scoop batter and drop onto pans 2" apart. Bake, one sheet at a time, 12 min, or until edges start to brown. Cool on pan 5 min, then carefully transfer to Cooling Racks.
Meanwhile, using a hand mixer or whisk, beat icing sugar, cream cheese, milk, and vanilla until smooth.
Using a spoon, drizzle glaze over cooled cookies.
Store cookies in the refrigerator.
Nutritional Information
Per serving(1 cookie): Calories 120, Fat 4 g (Saturated 1 g, Trans 0 g), Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 12 g), Protein 2 g.
Tips
The glaze will thicken as it sits; if needed, add more milk to thin it out to easily drizzle over cookies.