Sure, carrot cake is good, but have you ever tried Carrot Cake Cookies?! This recipe is so delicious that you would never know it is sweetened with monk fruit and coconut sugar instead of refined sugar. I also use gluten-free flour, so you won’t need to feel guilty having two or three (or four!) cookies. The cinnamon, nutmeg, and vanilla make for a delightful flavor combination, while the oats and shredded carrots and coconut provide an ideal texture.
Makes 3 dozen cookies
3/4 cup (1 1/2 sticks) plant-based butter, softened
1 cup packed coconut sugar
1/2 cup monk fruit sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup all-purpose gluten free flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1 cup packed shredded carrots (from 2 medium carrots)
3/4 cup unsweetened shredded coconut
1/2 cup raisins
2 cup rolled oats
CREAM CHEESE GLAZE
1 cup powdered sugar
1 oz. plant-based cream cheese, at room temperature
4 teaspoons almond milk
1/4 teaspoon pure vanilla extract
Preheat oven to 350º and line a baking sheet with parchment.
In a bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined. Stir in carrots, coconut, raisins, and oats and mix until just combined.
Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.
Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.