Imagine biting into a soft, chewy cookie that captures all the warm, comforting flavors of carrot cake - without eggs! These incredible Eggless Carrot Cake Cookies are about to revolutionize your baking game, offering a delightful twist on a classic favorite that's both healthier and incredibly delicious. Perfect for vegans, those with egg allergies, or anyone looking to try something wonderfully unique, these cookies promise to satisfy your sweet tooth while sneaking in some nutritious carrots.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1 cup grated carrots
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
- In a separate large bowl, mix the brown sugar, vegetable oil, and applesauce until smooth and well blended.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely shredded.
- Fold the grated carrots and raisins into the wet ingredient mixture, stirring gently to distribute evenly.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft cookie dough forms.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use fresh carrots and grate them finely for the best texture and moisture distribution.
- Make sure your baking soda and baking powder are fresh to ensure proper rising.
- Don't overmix the dough - this can lead to tough cookies.
- For extra flavor, consider adding a pinch of nutmeg or ground ginger to complement the cinnamon.
- If you prefer a sweeter cookie, you can add a light drizzle of cream cheese glaze after cooling.
- Use parchment paper to prevent sticking and ensure even baking.
- Allow cookies to cool completely before storing to maintain their soft texture.
- For a fun variation, try adding chopped walnuts or pecans to the batter.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 14g
Protein: 1g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
