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Carrot Cake Cookies with Cream Cheese Drizzle

This recipe was inspired by the 24-karat cookies in Maida Heatter’s Book of Great Cookies (1977). It includes the diabetes-friendly ingredients of carrots and oats and walnuts. Whole wheat pastry flour has been substituted for the all-purpose flour and agave syrup for the honey to lower the glycemic impact. The addition of fresh ginger and the cream cheese drizzle makes the flavors a little more contemporary.

This recipe was adapted from  THE DIABETES FRIENDLY KITCHEN cookbook (2012, Houghton Mifflin Harcourt), by The Culinary Institute of America and Jennifer Stack, and is available for purchase at bookstores nationwide.

CIA's Carrot Cake Cookies with Cream Cheese Drizzle recipe

Ingredients

Carrot Cake Cookies

Makes 40 two inch cookies

  • 1 cup whole wheat pastry flour
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon allspice
  • 4 ounces (1 stick) unsalted butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh grated ginger root
  • 1/2 cup agave syrup
  • 3/4 cup raw, grated carrots, firmly packed
  • 1/2 cup old fashioned oats
  • 1/3 cup dried currants
  • 3/4 cup chopped walnuts

Cream Cheese Drizzle

  • 4 ounces 1/3-less-fat cream cheese
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon agave syrup
  • 1/8 teaspoon kosher salt
  • 2 tablespoons evaporated, 2% fat milk
  • 1/8 teaspoon finely minced ginger root

Directions

  1. Preheat oven to 350 degrees F. Cover your cookie sheets with parchment paper a slipat mat or non-stick cooking spray.
  2. Sift together the flour, baking powder, baking soda, allspice, and salt and set aside.
  3. In a large bowl of an electric mixture, cream the butter. Add the egg and vanilla extract and beat to mix. Beat in the agave syrup and then the carrots and ginger. On low speed add the sifted dry ingredients and then the oatmeal, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. Stir in the currants and walnuts.
  4. Using a mini scoop (1 tablespoon capacity) place dough 2 inches apart on cookie sheet. Bake for about 13 minutes until golden brown and the tops spring back if lightly pressed with a fingertip. With a metal spatula, transfer the cookies to racks to cool.
  5. Mix the reduced fat cream cheese, vanilla, agave, salt, milk and ginger root in a mixer until smooth. Add more milk as needed to get the consistency right for drizzling. Put in a small squeeze bottle and drizzle over cookies.
 Nutrition Information Per Cookie: Calories-70, Protien-1 g, Carbohydrates-8 g, Fiber-.5 g, Total Fat-4 g, Saturated Fat-2 g, Sodium-70 mg

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