These Carrot Cookies with No Eggs are the perfect treat. Loaded with healthy benefits - and flavor! You’ll be grabbing a delicious cookie for each hand and still craving more!
When it comes to baking cookies in the house, be sure to whip up a batch of these pumpkin pie cookies or brownie crinkle cookies as well! You can’t go wrong with any!
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🛒Ingredients
- Unsalted butter - using unsalted butter is important for this recipe. If all you have is salted butter, be sure to omit adding the extra kosher salt ingredient as listed above.
- Granulated sugar - this will be used in the cookie dough mixture, as well as an optional sprinkling for the top of the baked cookies.
- All-purpose flour - you don’t have to sift the flour for this recipe, but you can.
- Finely grated fresh carrots - the quickest way to grate carrots is to use a food processor, but a simple box grater method is great too. You can also buy carrots from grocery store that are already grated to save on time. If you end up having too much, make these carrot muffins for breakfast too.
- Baking powder - added to give the cookies texture.
- Vanilla extract - for flavor. Use pure vanilla extract and not the artificial kind.
- Ground cinnamon - cinnamon adds warmth to the taste of these homemade cookies. Need more flavor? Use pumpkin pie spice instead.
- Kosher salt - just a pinch is needed.
Step-by-step photos can be seen below the recipe card.
📋Tips
- Enjoy them while they’re warm. Let the cookies cool down a bit, but I find that they have the best texture when they’re slightly warm, straight from the oven.
- Add toppings. The granulated sugar adds a nice pop of sweetness to the top of these cookies, but you can also change it up. Frosting, whipped cream, or even sprinkles are all fun ideas. If you want to add homemade cream cheese frosting feel free to use this soft banana cookies recipe as an inspo!
- Or use simple powdered sugar icing just like I did in my lemon poppyseed muffins (instead of lemon juice use orange juice or other juice or milk).
Storage Instructions
- 🍱To Store. To keep the cookies as fresh as possible, let them cool down completely before storing them in an airtight container. They can be stored this way at room temperature for up to 3 days.
- 🥶Freezing. Can’t eat all the cookies at once? Add the leftovers to a freezer bag or container and store them in the freezer.
👪Serving Suggestions
- Snack or Dessert - In my house, it’s always cookie time. You can enjoy this carrot cake cookie recipe for a simple snack throughout the day or as a sweet treat after your meals.
More Carrot Recipes
📖Recipe
Carrot Cake Cookies Recipe
Ingredients
- 5 tablespoons unsalted butter, softened
- ½ cup granulated sugar + 1 tablespoon for sprinkling the cookies
- 1 ⅔ cup all purpose flour
- 1 cup finely grated carrots, about 5 ounce
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch of kosher salt
Instructions
- Prep. Preheat the oven to 350 degrees. Add parchment paper to a cookie sheet.
- Mix. Add the butter, salt, sugar, cinnamon, and vanilla to a large bowl. Mix the ingredients with a spatula.
- Combine. Add the grated carrots to the bowl and stir. Using a fork is an easy way to combine.
- Dry ingredients. Sift the baking powder and flour in a different bowl. Once sifted, add the flour mixture to the wet ingredients in two batches. Use a fork to stir.
- Make the dough. Once the batter is done being mixed, put it onto a floured surface and gently knead. Don’t overwork the dough.
- Roll the dough. Use a rolling pin and roll out the dough. You want it to be about ¼ inch thick. Sprinkle 1 T of the sugar on top of the dough, and then roll the rolling pin over the top of the sugar to lock it into place. Cut out. Use a cookie cutter and create 3-inch circles. Reroll the dough and repeat with the cookie cutter. This should give you 16 cookies. If there are any carrot pieces coming out the sides of the cookies, press them to secure them.
- Bake. Put the cookies onto the baking sheet and bake for 15 minutes. Allow to cool for a few minutes before placing on a wire rack to cool completely.
Notes
- Pay attention to the coloring of the cookies to know if they’re done baking. Once the 15 minutes have passed, the cookies should be golden brown with a soft texture. To
- Store. To keep the cookies as fresh as possible, let them cool down completely before storing them in an airtight container. They can be stored this way at room temperature for up to 3 days.
- Freezing. Can’t eat all the cookies at once? Add the leftovers to a freezer bag or container and store them in the freezer.
Nutrition
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
🥣Instructions
Prep. Preheat the oven to 350 degrees. Add parchment paper to a cookie sheet.
Mix. Add the butter, salt, sugar, cinnamon, and vanilla to a large bowl. Mix the ingredients with a spatula.
Combine. Add the grated carrots to the bowl and stir. Using a fork is an easy way to combine.
Dry ingredients. Sift the baking powder and flour in a different bowl. Once sifted, add the flour mixture to the wet ingredients in two batches. Use a fork to stir.
Make the dough. Once the batter is done being mixed, put it onto a floured surface and gently knead. Don’t overwork the dough.
Roll the dough. Use a rolling pin and roll out the dough. You want it to be about ¼ inch thick. Sprinkle 1 T of the sugar on top of the dough, and then roll the rolling pin over the top of the sugar to lock it into place.
Cut out. Use a cookie cutter and create 3-inch circles. Reroll the dough and repeat with the cookie cutter. This should give you 16 cookies. If any carrot pieces are coming out the sides of the cookies, press them to secure them.
Bake. Put the cookies onto the baking sheet and bake for 15 minutes. Allow to cool for a few minutes before placing on a wire rack to cool completely.
✅ EXPERT TIP: Pay attention to the coloring of the cookies to know if they’re done baking. Once the 15 minutes have passed, the cookies should be golden brown with a soft texture.
🤷Frequently Asked Questions
Even though this recipe doesn’t have a ton of sugar, some people still want to cut back on adding it. You can add dried fruits like cranberries or raisins to this cookie recipe, which adds a nice pop of sweetness with every bite.
Some cookie recipes, like this one, state not to overmix the dough when combining the ingredients. The biggest reason for this is that it can make the dough too mixed, causing the final cookie products to be hard and have a different texture. Overmixing the dough can also cause air pockets to get into the dough, creating a consistency throughout the cookie that is different from a soft and tender texture. To just “combine” ingredients, as often mentioned, is to stir until, visually, the ingredients are all mixed well together. There is no more mixing needed beyond that.
More Cookies and Baking You'll Love
For all tasty treats, scroll through our Desserts archives.
Rita
easy and deliciously soft carrot cookies.
Greg_P
Hey, found your tips section super helpful. Was wondering if there's an alternative to sugar I can use in the cookies? Looking to cut down on processed sugar.
JJ_Techie
Your instructions were spot on, Rita. Managed to nail it on the first try. Who knew I had a knack for baking?
SueSews
The carrot cake cookies were delightful, dear. Finally, a recipe that the little ones enjoy as much as I do. Reminds me of baking with my grandma.
BakingGranny
So lovely to hear, Sue! It's wonderful finding recipes that carry that generational joy.
MaxHops
Dude, this cookies recipe is legit. Made them for my roomies and they devoured them in minutes. Got more easy recipes like this?
Sammy87
Loved the recipe! Quick question - any ideas on how to boost the protein content for a post-workout snack?
kateCc
The carrot cake cookies were divine, Rita. I experimented a little and added some nutmeg and ginger for an extra kick. It complemented the flavors beautifully. Perhaps a variation to consider for your readers.
Rita
sounds delicious, thank you Kate!