Carrot Cookies

Sima Kazarnovsky Sima Kazarnovsky
5.0 (1 reviews)

I love carrot cake, but if I’m taking out a grater or food processor, it’s a situation, and I’m usually not down for a situation. Enter carrot baby food. You get all the flavors of a dense slab of carrot cake with minimal effort and in perfect cookie formation. And it all happens in one bowl and less than 30 minutes. Prepare to add these soft baked beauties to your weekly rotation.

Yields 16 cookies

30m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a

    baking sheet with parchment paper.

  2. Mix the carrot baby food, egg yolk, vanilla, sugars, and oil in a bowl until well combined. Add the cinnamon, ginger, and nutmeg and mix.

  3. Pour in the flour, baking soda, and salt. Mix until a cookie dough forms. Fold in white chocolate chunks.

  4. Using a small cookie scoop or an 1/8-cup measuring cup, spoon dough onto the prepared baking sheet. Bake for 10–12 minutes.

  5. Allow to cool completely before removing the cookies from the pan.

    Enjoy!

Credits

Notes:
Store in airtight container once completely cooled. Refrigerate for three to four days. Can be frozen for up to three months.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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baby food carrots cookies easy prep freezer friendly Sima Kazarnovsky
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1 Comment

Malka Kellerman •

These cookies came out really good. The white chocolate chips were a great addition.