Carrot Cake Cookies With Cream Cheese Frosting



+For the cookies:

°1 c white whole wheat flour

°1 tsp baking soda

°1/2 tsp salt

°1 1/2 t ground cinnamon

°1/8 t ground nutmeg

°1/4 c coconut oil melt

°1/2 c dark brown sugar

°1/4 c Powdered Sugar

°1 large egg

°2 teaspoons vanilla extract

°1 cup grated carrots

°1 old fashioned oat cutter

°1/2 c coconut flakes

°1/2 c raisins

+For the cream cheese frosting:

°1 oz cream cheese 

°1 c powdered sugar

°1 tsp Milk

°1/4 tsp pure vanilla extract

* Methods :

Preheat oven 350 degrees F. Line baking sheet with Silpat baking mat or parchment paper also set apart.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Put aside.

In the bowl of a stand mixer, combine the coconut oil and sugars, mixing until smooth. Add the egg and vanilla extract and beat until well combined. Then add the grated carrots. Mix until homogeneous.

Slowly add flour mixture until just combined. Stir in rolled oats, coconut and raisins.

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10 to 12 minutes or until the cookies are lightly browned around the edges and set. Remove cookies from pans; cool completely on wire racks.

When cookies are cooling, preparing cream cheese frost. Combine cream cheese, powdered sugar, milk and vanilla extract in medium bowl. Spoon the frosting over the cooled cookies. Let the cookies sit until the frosting hardens. To serve!

Note: You can use whole wheat flour or all-purpose flour instead of white when wheat flour. Use the same amount.

Enjoy !

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