Friday, August 12, 2011

Carrot Cookies, probably one of the best cookies you've had

that don't include chocolate chips anyway...

I said I would post this recipe a day or two ago.
I know, I'm sorry. I always get caught up with something else
as responsible as I try to be with this blog!
But Seriously this recipe is worth the wait.

I don't know what's up with me and baking with veggies but
I looove it! My future kids are definitely not going to be afraid of

This cookie is the kind of cookie that disappears as soon as it
comes out of the oven, yesterday my mom ate about 6 as soon
as I took them out of the oven. No lie. And my mom is the type
of person who says cookies or cake shouldn't be eaten warm.
(Now that's a lie.)

Anyway make these. They are light & soft in the inside with a
crispy outside. (I am eating one while I type this.)
Delicious and simple. Best of all so easy to make.
Plus you won't feel so bad about eating about five of them because
they are healthy... right? Carrot cookies? and they are snack size.
I highly recommend these, especially if you have kids.

Carrot Cookies

What you need:

- 2 c. peeled, cubed carrot ( I used about 4 medium size carrots)

- 3/4 c. butter, room temp.

- 1/2 c. sugar

- 1/2 c. packed brown sugar

- 1 egg

- 1 t. vanilla

- 2 c. flour

- 2 t. baking powder

 - 1/2 t. salt

Preheat oven to 375 degrees.

1. Boil the peeled, cubed carrot in a small amount of water
with salt, about two pinches of salt and enough water to cover carrots.
Drain and mash into a puree. Set aside and let cool.

2. Cream the butter and sugars together.
Add egg and vanilla, beat until light and fluffy. Stir in the carrot.

3. Add flour, baking powder and salt. Stir until all is well incorporated.
Scoop onto cookie sheets with a teaspoon, with an inch of space in between
each cookie. Bake 15-16 minutes until golden brown.
Repeat with the rest of the dough.

( My favorite way of testing cookies after I see that they are the
shade of golden I want them to be is by lightly pressing on them and if they
spring right back up, that's when I take them out of the oven.)

Best way to enjoy these cookies is with a glass of cold milk!



  1. Now I really have to try out this recipe - carrots pureed and turned into biscuits, excellent. If it rains again tomorrow and it's another indoors day that's what i'm doing with my son - making carrot cookis.

    I just can't imagine the taste, i'm almost wanting to get into the kitchen now and it's very late here for baking (UK).

  2. Have just run through the whole of you blog and think I have hit biccie heaven.

    Will be back soon.

  3. I can't wait to hear about the outcome of your carrot cookies! Especially what your son thinks of them!

    Rainy days are best for baking cookies (:

  4. Hi, if you have that recipe for peppermint thins I would love to have a peek! If you are making them, would love to see the results.

    We had a couple of sunny days (at long last) and have been out playing in the park but I have a load of plums and apples that i need to turn into chutneys and jams so am looking around for some good recipes to use before the end of the week. We may have a busy baking week with jams and carrot biscuits - lovely!

    If you have any good plum and apple jam/jelly, chutney or sauce recipes would love to try them out.

    Thanks for visiting my blog.

  5. Hi there
    Found you via Therese, love the sound of these cookies, will be trying them with my grandson. Don't imagine there will be many left for him to take home!

  6. I can assure you of that! haha
    Your grandson will love them.
    I'd love to hear what you think of them,
    thank you for stopping by (:

  7. @ therese, I might have a couple of recipes for chutney/jelly/jam but to be honest have never tried them out myself, though I would love to soon make my own jams and jelly! I'm thinking peach.
    as for the peppermint crisps I will soon post the recipe up (:
    Sounds like you are having a lovely time enjoying the sun. Enjoy!