These bite-sized cookies are full of flavor and full of deliciousness! I had a craving for carrot cake the other day (had to take a tiny break from pumpkin spice everything… but don’t worry, by next week I’ll totally be back on the pumpkin train) and I didn’t quite feel like making an entire cake. This recipe takes all the flavors of carrot cake (carrots cinnamon, walnuts and coconut) and loads them into soft and chewy cookies. A generous layer of cream cheese frosting makes them even better.

My favorite part of carrot cake has always been the cream cheese frosting. Does anyone else agree with me? It’s sweet and tangy, rich and cream and so so so good. These cookies are the perfect vehicle for getting more cream cheese frosting into your life. And aren’t we all trying to do that? If you’re a fan of carrot cake and you love cream cheese frosting like I do, you have to try these cookies.

Ingredients:

FOR THE COOKIES:

• 1/2 cup unsalted butter softened slightly
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup plus 3 tablespoons all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup old fashioned rolled oats not quick oats
• 1/2 cup shredded coconut sweetened or unsweetened
• 2/3 cup finely grated carrots NOT packed, see note
• 1/3 cup finely chopped walnuts optional

FOR THE CREAM CHEESE FROSTING:

• 4 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 1/2 cups powdered sugar plus more, if needed
• 1/4 teaspoon pure vanilla extract

Directions:

FOR THE COOKIES:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Beat butter and sugars for 1-2 minutes until light and creamy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.
3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots and walnuts and mix until just combined.
4. Place the dough in the refrigerator for 30 minutes. Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat). Ensure that the cookies will be similar in size since the cookies will be sandwiched.
5. Bake for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate your cookie sheets halfway through the baking time to ensure even baking. Cool the cookies completely on the baking sheets. Once cool, place the cookies in the refrigerator to firm up a little while you prepare the frosting.

FOR THE FROSTING:

1. Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up.
2. Spread frosting on the underside of half of the cookies and top with another cookie.