Carrot Apple Spice Cookies
Soft, chewy, and bursting with fall-inspired flavors, Carrot Apple Spice Cookies are the perfect treat for any season. These warmly spiced cookies combine shredded carrots, grated apples, and a delicate blend of cinnamon, nutmeg, and ginger to create a dessert that’s as wholesome as it is delicious. Rolled oats add a hearty texture, while optional add-ins like chopped walnuts and dried cranberries offer satisfying crunch and tart sweetness. Ready in just 30 minutes, this recipe is a quick and easy way to enjoy the comforting flavors of autumn in cookie form. Perfect for after-school snacks, holiday gatherings, or a sweet midday pick-me-up, these cookies pair wonderfully with a cup of tea or coffee.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrot
- 0.5 cup grated apple (peeled and cored)
- 1 cup rolled oats
- 0.5 cup chopped walnuts (optional)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the shredded carrot, grated apple, rolled oats, and if desired, the walnuts and raisins or dried cranberries.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten the cookies slightly with the back of a spoon or your fingers to ensure even baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges and lightly golden.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 11.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
