Carrot cake breakfast cookies
Soft and pillowy cookies that taste like carrot cake. Loaded with carrot, dried fruit and nuts. Perfect for breakfast or as a snack.
- 400 g carrot (Washed, dried and coarsely grated (I did not peel mine))
- 180 g butter (melted, unsalted)
- 2 egg (large)
- 100 g sugar (brown, soft)
- 60 g sugar (white, granulated)
- 280 g AP flour
- 1 tsp soda bicarbonate
- 2 tsp cinnamon (powder)
- 1 tsp cardamom (powder)
- 1/2 tsp nutmeg (grated)
- 1/2 tsp ginger (powder)
- 1/4 tsp salt
- 50 g raisins
- 50 g cranberries
- 50 g pistachios (unsalted, shelled and roughly chopped)
- 50 g walnuts (shelled and roughly chopped)
- 100 g candied orange peel
- Half lemon (juice and zest from half of a lemon)
- 3 tsp icing sugar
Be prepared, have all your ingredients ready, weighted.
Prepare two large baking trays lined with baking paper and set aside.
In a medium bowl add dry ingredients: AP flour, baking soda, cinnamon, cardamom, nutmeg, ginger, salt and stir until combined. Set aside.
In another medium bowl add melted and cool butter, white sugar and brown sugar and mix for about 2 minutes until combined.
Add vanilla extract and eggs and mix for about 3 minutes until all ingredients are combined.
Add dry ingredients to wet ingredients and mix together with a spoon. until you can not see any more flour lumps. Please do not overmix the batter.
Stir in shredded carrot, nuts, dried fruits and orange peel.
Place bowl with the mixture into the fridge for about 30 min.
When you are ready to bake, preheat your oven to 170°C fan assisted oven.
Scoop cookie mixture onto prepared baking sheets about 5 cm apart (as cookies will spread). I use a medium cookie scoop and the average weight of a single cookie portion is 35-40 grams each.
Bake cookies for about 12-15 min until golden.
When cookies are ready, remove baking sheets from the oven and allow the cookies to rest on baking sheets for 5 minutes. Cookies will be very soft but they will firm up.
After 5 minutes, transfer cookies on a cooling rack and let them cool down completely.
Add lemon juice and lemon zest in a small bowl.
Add icing sugar and mix until sugar dissolves.
Drizzle mixture on your cookies.
Store cookies in an airtight container in the fridge for up to a week.
Enjoy!