Carrot Cake Thumb Cookies – Easy and quick recipe perfect for Easter or any other occasion. These carrot cake cookies blend the sweet flavor of carrots with the cozy flavors of oats and toasted walnuts. Grilled to perfection, they’re soft and chewy with a slightly crispy exterior enhanced by the crunch of the walnuts.
Ingredient
For carrot cookies
3/4 cup (90g) all-purpose flour
1 ½ cups (150g) oats
1 ¼ teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1 teaspoon (3g) cinnamon
1/4 teaspoon (1g) nutmeg
1/2 cup (113g) unsalted butter, at room temperature
2 eggs
1 teaspoon (5ml) vanilla extract
1 medium carrot, about 2.5 oz (70g), grated
1/2 cup walnuts, toasted and chopped
For cream cheese frosting
8 oz (230g) cream cheese
1 ½ tablespoons (30g) honey
1/2 teaspoon (3g) vanilla extract
Instruct
Preheat oven to 350F (180C). Line a baking tray with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and nutmeg. Set aside.
In a large bowl, mix the butter with both sugars until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
Gradually mix in flour and oat mixture, shredded carrots and toasted walnuts.
Use an ice cream scoop to scoop out equal portions of dough, about 1 inch (2.5 cm). Place on prepared baking sheet. Repeat with the remaining dough, keeping 2 inches (5cm) between the cakes.
Use your thumb or ½ teaspoon to make an indentation in the center of each cookie.
Bake for 10-11 minutes until slightly golden on the edges. While still warm, press into the center of the cookie as much as possible.
Cool on baking sheet for 5-10 minutes. Transfer to a cooling rack to cool completely.
While they cool, prepare the cream cheese frosting.
Mix cream cheese with honey and vanilla extract until combined.
Fill the cookies with cream cheese and sprinkle with cinnamon. Enjoy!
