Carrot Cake Cookies

Reprinted with permission from Cookies at Home with the Culinary Institute of America, by The Culinary Institute of America, copyright (c) 2011. Published by Wiley.

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5

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Total Reviews: 4

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  • on September 23, 2013

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    Holy bejesus these are good! I made them vegan and gluten-free (Earth Balance vegan margarine, Ener-G egg replacer, Bob's Red Mill gluten-free all-purpose flour and, for the frosting, Tofutti vegan cream cheese and they were just incredible--my partner and his family loved them. We eat them right out of the freezer. Thanks!

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  • on April 06, 2013

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    Sooo good! I was in need of a healthier version for my family and simply substituted 1/2 c of white flour with whole wheat flour and 1 full c of almond meal. I used all brown sugar and added in some extra carrots. Popped em into a mini muffin tin and we now have a perfect 1 table spoon bite.

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  • on October 18, 2012

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    These are amazing!

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  • on April 08, 2012

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    Super Easy and really tasty!!! THE PICKY EATERS LOVED THESE COOKIES!! This recipe is a keeper!

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