Chewy Carrot Cake Cookies

Just in time for Fall, these chewy carrot cake cookies are the perfect treat for a crisp day, a party, with a hot cup of tea or any occasion!

Chewy Carrot Cake Cookies |

I made a roast not too long ago and I over estimated how many carrots would fit into the crockpot… so I had a few leftover.  I could eat them or I could figure out how to bake when them.

Baking with them sounded more fun.

Last year I made carrot cupcakes so I knew this year I wanted to try something different.  Cookies! Yes! Carrot cake cookies.  BUT… these cookies had to be chewy.  They couldn’t be puffy or cake like.  I wanted them to have substance and chew with tons of amazing carrot and spice flavor!

Chewy Carrot Cake Cookies |

So these cookies are made with browned butter, lots of shredded carrots, spices and amped up with white chocolate chips and shredded coconut.  They are crisp on the edges and chewy in the center.  The white chocolate chips add just a hint of sweetness!  If you wanted to add chopped nuts to these cookies… I bet that’d be awesome too.  (Although I didn’t add any because I’m allergic to nuts.)

Chewy Carrot Cake Cookies |

If you love carrot cake…. you’ll love these chewy carrot cake cookies!

So good.  I mean it.  SO GOOD.



Chewy Carrot Cake Cookies
Prep time
Cook time
Total time
Serves: 2-3 dozen cookies
  • 2 cups flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp ground nutmeg
  • ¾ cup unsalted butter, cubed
  • 1 cup packed dark brown sugar
  • ½ cup sugar
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1½ cups finely grated carrots (about 2 medium-large carrots)
  • 1½ cups white chocolate chips
  • ½ cup shredded sweetened coconut
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup white chocolate chips (for garnish)
  1. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  2. In a small pan over medium heat, melt the butter, stirring occasionally. Cook the butter until it turns slightly golden brown. It will have a nutty aroma. Be careful not to burn it.
  3. Pour the browned butter into the the bowl of your stand mixer.
  4. Add the sugars to the butter and beat until combined. Scrape the bowl and beat again.
  5. One at a time, mix in the eggs and beat well after each. Mix in the vanilla. Scrape the bowl and let rest for 2 minutes. Mix again until smooth.
  6. Add the carrots and mix until combined.
  7. In two parts, add the dry ingredients and mix together on medium speed until almost all the flour has been incorporated.
  8. Fold in the coconut and white chocolate chips as well as the nuts (optional).
  9. Cover and chill for at least 1 hour.
  10. Preheat oven to 325 F degrees. Line cookie sheets with parchment paper.
  11. Drop ¼ cup size balls of dough onto the cookie sheet about 2 inches apart. Press a few extra white chocolate chips on the top of the dough.
  12. Bake for 16-18 minutes or until the edges are golden.
  13. Allow to cool on the pan for 2 minutes before removing to a wire rack to cool completely.
Recipe adapted from The Swell Quenelle

37 thoughts on “Chewy Carrot Cake Cookies

  1. Betsy, I made these cookies as a last minute addition to the sweet table for my sister’s baby shower today and everyone LOVED them! I told quite a few ladies about your website so hopefully you’ll have some new readers. 🙂 Gute nacht!

  2. Hi Betsy,

    Last time i made cookies with a fruit in them (banana cookies) they came our really rubbery, are your carrot cookies like that? THe picture doesn’t look that way, so I’m hoping not bc they look delicious!


    1. Hi Erica – Luckily there’s no banana in these cookies to make them rubbery! 🙂 If you look at the ingredients, you’ll notice they are basic cookie ingredients with the addition of spices and carrots… nothing to make them rubbery! Just chewy, flavorful and super delicious! If you make them… please let me know how they turn out for you! Happy Baking!

  3. Betsy, thank you! Most amazing cookies ever….I have made them twice already. Once on a bus ride skiing trip to Telluride, Colorado last month, and evryone enjoyed them so much, they could not have enough of them…then for my family a few days ago before I left town to europe to hold them for a month till I get back. Thank you.

  4. BETSY: es la segunda vez q preparo esta delicia . pero no logro q me queden con la consistencia de tu foto ademas de pegarse en el papel.gracias igual porq son un sueño.

      1. Jaja….what she said is that is the second time that she makes this delight…but still can’t get the right consistency (that shows in your picture)….also, they get stuck in the paper. What could be the problem? The oven, maybe? (This is my addition to the conversation). I’m trying them tonight….I will let you know! Thanks for the recipe

  5. I don’t kwow why but my cookies don’t look like the ones in your picture and the texture is also kinda soft and tends to break anyways they’re delicious! Please i need help!!!!!

  6. Hi Betsy! These look amazing and I think I’m going to make them this weekend. Do you think the dough will be fine if it chills for 24 hours, or would you recommend only one hour? I know chilling is usually a good thing for cookies, but I wasn’t sure if the moisture in the carrots would change that rule!

    1. That’s a great question, Cate! I would think that chilling for longer would be fine… actually, might even make them better. I love a dough that has been chilled for a REALLY long time. Let me know how it turns out!

  7. I’m trying to see the recipe for these amazing looking cookies, but I can’t seem to figure out where to find it. Please help.

    1. I’m sorry, Christine – I’m in the middle of rearranging all kinds of things on the blog right now! The recipes should be turned back on now! Sorry for the inconvenience!

  8. My daughter will try your recipe for her her school project. wish us luck, i hope it turns out like yours. thanks for sharing your recipe. 🙂

  9. I made these cookies last night and they turned out really good. My 6 year old daughter wouldn’t eat them because she saw me put in the carrots. My 12 year old ate them and he loved them! I got a new cookie recipe. YEAH! Thank you!

    1. Hi Rola, I’ve never made these cookies without coconut… so I haven’t played with the recipe to if it needs to be replaced if omitted. Maybe try yourself? Happy Baking!

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