Has it really been over a week since my last post? It’s Spring Break now and I had thought I would get caught up, but even spring break has been so busy that I’ve only had time to do so now!
Last week I made a carrot cake for a bridal shower and decided to make these carrot oatmeal cookies to go along with it since my hands would have been covered in carrot shreds anyways. I had stumbled across the recipe for these cookies on my Instagram and I’ve been dying to make them. And now that I’ve had them and am looking at the pictures and remembering them, I’m dying to make them again.
These cookies are everything a good oatmeal cookie ought to be while tasting like Christmas in your mouth.
Carrot Oatmeal Cookies with Cream Cheese Glaze
makes 25 cookies
recipe adapted from Two Peas and their Pod
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup light 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
2/3 cup raisins
Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
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. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.
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.
Cream Cheese Glaze
2 ounce cream cheese, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon pure vanilla extract
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!