Carrot ginger cookies are the next best thing! Did I mention that these cookies are low in calorie and won't stick to your thighs? Believe it! They are loaded with shredded carrots, wonderful fall spices, and plump raisins. A cream cheese drizzle on top finishes off these healthy goodies!
What makes these carrot ginger cookies so amazing?
- Healthy for you
- Super duper easy to make
- Full of ginger and amazing spices
- Can be eaten in two bites
Tips and tricks for cookies
- If you don't have the matchstick carrots in your fridge, just use a good old veggie peeler and shred away. I just cut some of the larger pieces to make them smaller.
- Be sure to only use old fashioned oats because instant oats will not give the structure to the cookie itself and they won't turn out the same way.
- You can either cream your drizzle, confectioner's sugar and milk in a food processor to get your glaze or melt the cream cheese slightly and then whisk in the confectioner's sugar and milk to achieve the same results for the glaze. Pick you poison!
- Without glaze, these cookies can be stored in an airtight container at room temperature for 3 days. With glaze, store in the refrigerator.
- Whole wheat white flour
- Baking powder
- Apple pie spice
- Light brown sugar
- Unsalted butter
- Old fashioned oats
- Shredded carrots
- Cream cheese
- Confectioner's sugar
- Skim milk
Step by step instructions
These cookies are not time consuming at all, and can be whipped up pretty quickly. The ginger flavor in these cookies is so amazing and I can't believe that they are so healthy!
First, preheat the oven to 350 degrees. Spray two baking sheets with non-stick spray and set aside. In a medium mixing bowl, whisk together the flour, baking powder, apple pie spice, ginger, and salt.
Second, in another large bowl, whisk the brown sugar, butter, egg, and vanilla. Add in the flour mixture, oats, carrots and raisins. Stir with a large spoon until well combined. Drop about a tablespoon of batter on cookie sheets about 2 inches about (each sheet will have 12 cookies).
Third, Bake the cookies until they are golden brown on the bottom (13-14 minutes). Let them cook on a baking sheet for 10 minutes and transfer to a wire rack to cool completely.
Fourth, while the cookies are baking, make the cream cheese glaze. Put the cream cheese in a small microwavable bowl and heat for 10-12 seconds just to slightly warm it up. Add in the confectioner's sugar and milk. Whisk fast until glaze it at desired consistency.
Lastly, with a spoon drizzle that cream cheese glaze on each cookie and enjoy!
Substitutions and variations
- Shred your own carrots if you don't buy the shredded ones
- Substitute with pumpkin pie spice if you don't have apple pie spice
- Add in walnuts and golden raisins
Yes, you will have to pulse them in food processor to break them down a bit more. You still want to have some larger pieces in there.
Yes, just add an extra ¼ cup of flour to make up for the oats and to create a better texture.
Carrot ginger cookies
- 2 baking sheets
- Non-stick spray
- Large spoon
- Wire rack
- Vegetable peeler
Carrot cake cookies
- 1 cup whole wheat white flour
- 1 teaspoon baking powder
- 1 teaspoon apple pie spice
- 1 teaspoon ginger
- ½ teaspoon salt
- ¾ cup light brown sugar
- 6 tablespoon unsalted butter melted
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup old fashioned oats
- ½ cup grated carrots
- ½ cup raisins
Cream cheese glaze
- ¼ cup cream cheese room temperature
- 2 tablespoon confectioner's sugar
- 2 tablespoon skim milk
Carrot cake cookies
- Preheat oven to 350°. Light coat the two baking sheets with non-stick cooking spray.
- Whisk the flour, baking powder, apple pie spice, ginger, and salt together in a medium mixing bowl.
- In another mixing bowl, whisk together the brown sugar, melted butter, egg, and vanilla together. Add in the flour mixture, oats, and raisins and stir with a large spoon until well combined. Drop tablespoon of batter onto the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom (13-14 minutes). Let them cool on the baking sheets for 5 minutes and then transfer to a wire rack to complete cooling.
Cream cheese glaze
- Combine cream cheese, confectioner's sugar, and skim milk in a bowl. Stir until you reach the desired consistency. Adding more confectioner's sugar or milk if needed. Drizzle the glaze over the cooled cookies.
- Store unglazed cookies in airtight container at room temperature for up to 3 days. Store glazed cookies in the reftigerator for 3 days.
Cookies to also enjoy!
- Pan-Banging chocolate chip cookies
- Chocolate cookies
- Ice box cookies
- Ultimate chocolate chip cookies
Fun fact of the day!
A moonbow is a rainbow that happens at night! I would LOVE to see one of these!