Carrot Cake Cookies

How are you guys doing?

Today we have carrot cake, cookie version!
By the way, these cookies are cakey. Do not expect a crunchy cookie with this one.

Let’s get to it.

You’re gonna need:
-Food processor
-Cookie scoop (1Tbsp)
-Oven
-Bowls
-Baking sheet
-Foil

Ingredients:
-170g (6oz) carrots, chopped
-1 1/2 cups all-purpose flour
-1 tsp baking soda
-3/4 tsp salt
-1 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1/2 cup unsalted butter
-1/2 cup granulated sugar
-1/2 cup brown sugar, packed
-1 large egg
-1 tsp vanilla extract
-1 cup rolled oats
-3/4 cup pecans (or walnuts)
-1/2 cup raisins

Instructions:
(This cookie has to sit overnight in the refrigerator, so plan ahead!)
-Combine flour, baking soda, salt, ground cinnamon, and nutmeg in a bowl. Set aside.
-In the food processor, beat the carrots with the butter for a couple of minutes, until the carrots are basically ground. Add in the egg and the vanilla extract and beat for another couple of minutes, until creamy. Next, do the same thing with both sugars.
-With the food processor on low, gradually add in the dry mix. Beat just enough to combine.
-Pour the dough into a big bowl, and add in the oats. Combine stirring with a spatula. Do the same thing with the nuts and raisins.
-Let your dough sit overnight in the refrigerator. We suggest a rest of at least 20 hours.
-Use a cookie scoop to make your cookies (we use 1Tbsp size for this one). Bake them at 340°F, on a baking sheet lined with foil, for 13 minutes. Obviously, if you change the size of the cookies, they will be done at a different time.

Alright, that’s it for now! Don’t forget to follow us on Instagram!
See you guys next time!