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!
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!
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.)
If you love carrot cake…. you’ll love these chewy carrot cake cookies!
So good. I mean it. SO GOOD.
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 3/4 cup unsalted butter, cubed
- 1 cup packed dark brown sugar
- 1/2 cup sugar
- 1 Tbsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups finely grated carrots (about 2 medium-large carrots)
- 1 1/2 cups white chocolate chips
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup white chocolate chips (for garnish)
- In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- 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.
- Pour the browned butter into the the bowl of your stand mixer.
- Add the sugars to the butter and beat until combined. Scrape the bowl and beat again.
- 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.
- Add the carrots and mix until combined.
- In two parts, add the dry ingredients and mix together on medium speed until almost all the flour has been incorporated.
- Fold in the coconut and white chocolate chips as well as the nuts (optional).
- Cover and chill for at least 1 hour.
- Preheat oven to 325 F degrees. Line cookie sheets with parchment paper.
- Drop 1/4 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.
- Bake for 16-18 minutes or until the edges are golden.
- Allow to cool on the pan for 2 minutes before removing to a wire rack to cool completely.
Recipe adapted from The Swell Quenelle