The carrot cookies are super soft treats with carrots and almonds in the dough. I’ve made several soft cookies, and loving carrot cake, I couldn’t resist making cookies with this flavor. So delicious and melt-in-your-mouth! Carrot cookies are made with a fork and dissolve in your mouth, they are fragrant and delicious, without butter, perfect on their own or for dunking in milk or cappuccino. I’ve added flour and almond flavor to enrich them, but you can also make them plain (in the notes, I tell you how to make substitutions). They’re perfect for breakfast, a snack, or dessert, and kids will love them, plus they’re butter-free!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20 carrot cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 3/4 cup carrots
- 1/2 cup sugar
- 1/2 cup almond flour
- 1/4 cup vegetable oil
- 1 egg
- 1/2 packet baking powder
- to taste almond flavoring
- to taste powdered sugar
Steps
Carrot cookies are very simple and quick to prepare. First, peel the carrots, chop them into pieces, and place them in a microwave-safe container. Add about an inch of water and cook for 5 minutes at maximum power. Alternatively, you can simply boil them or, better yet, steam them to prevent them from absorbing too much water.
Drain the carrots (they must be very dry, so make sure of that!) and mash them with a fork until they turn into a puree.
Combine the sugar, oil, egg, almond flavoring, and mix with a fork. Add the all-purpose flour, almond flour, baking powder, and mix everything together, still using the fork. The dough will be a bit sticky, and that’s normal.
Transfer the mixture onto a lightly floured work surface and work it quickly. Then, divide it into 20 equal pieces, form them into balls, and roll them in powdered sugar.
Place the carrot cookies on a baking sheet and bake in a preheated oven at 350°F for 20 minutes. Do not overbake, as they will dry out.
Notes:
Carrot and almond cookies keep at room temperature for 4-5 days. If you don’t want to add almonds, replace the almond flour with 1/4 cup of all-purpose flour and flavor the dough with the grated zest of one orange.
More carrot desserts HERE
