Carrot cake cookies

Recipe

Prep: 1 hour 15 minutes

Cook: 10-12 Minutes

Serves: Makes 12 cookies

• 1 cup plus 2 tablespoons all purpose flour

• 1 cup plus 2 tablespoons bread flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 cup butter, softened

• 1 1/2 cups brown sugar

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 2 large eggs

• 2 cups grated carrots

• 1 cup white chocolate chips, plus extra for topping

• Optional add-ins: walnuts, toasted coconut, raisins
  

Combine flours, baking soda, baking powder & salt in a small bowl.

In the bowl of a mixer, combine butter, sugar, vanilla, cinnamon and nutmeg. Cream together until well combined and fluffy, about 2 minutes.

Add eggs, one at a time, beating well after each addition.

Gradually beat in the flour mixture. Once combined, add in carrots, morsels and any additional add-ins.

Drop rounded 1/4 cup balls onto a cookie sheet lined with parchment. Chill dough for at least 1 hour, and up to 24 hours.

When ready to bake, preheat oven to 375. Place 6 cookies on a lined baking sheet. Bake for 10-12 minutes until edges are golden brown. Cool on baking sheet for 2 minutes, then move to a wire rack to finish cooling.

Note: This recipe can be made with 1:1 gluten free flour. Replace all purpose and bread flour with 1:1. Note, texture will be slightly different as the bread flour adds chewiness creating a cake-like cookie. I prefer this one: https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html