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Carrot Cake Cookies!

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Carrot Cake Cookies


  • 2 Tbsp unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup maple syrup
  • 1 cup (100g) instant oats
  • ¾ cup (100g) all purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • pinch salt
  • ¾ cup grated carrots (about 1 medium)
  • 1/3 cup currants
  • Cream cheese frosting:
  • 1/3 cup powdered sugar, measured then sifted
  • 4 oz cream cheese, room temperature
  • 2 Tbsp butter, room temperature
  • ¾ tsp vanilla extract


  • Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk together the wet ingredients: melted butter, egg, and vanilla. Stir in the maple syrup.
  • Add in the flour mixture, stirring just until incorporated. Fold in the carrots and currants. Chill the dough for at least 30 minutes.
  • Drop the cookie dough into 12 rounded scoops on the baking sheet. Bake 15-18 minutes until brown around the edges and cooked through. Cool the cookies while preparing the cream cheese frosting.
  • Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
  • Spoon or pipe the frosting onto the cookies.



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