Carrot Cake Cookies

35 min

20 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???

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

Preparation

  1. Preheat oven to 375° F. Line two Sheet Pans with Sheet Pan Liners.
  2. 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.)
  3. 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.
  4. Meanwhile, using a hand mixer or whisk, beat icing sugar, cream cheese, milk, and vanilla until smooth.
  5. Using a spoon, drizzle glaze over cooled cookies.
  6. Store cookies in the refrigerator.

Nutritional Information

Per serving(1 cookie): Calories 120, Fat 4 g (Saturated 1 g, 0 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.