Monday, 26 February 2018

Killer Carrot Cake Cookies!

The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting

Well tickle my tummy and call me Annie. William claims these are, 'the best things I've ever baked'!

Well thank you young William! I'm chuffed :)

Close your eyes and picture the taste of Christmas, mixed with carrot cake, mixed with cookie...

That.

They're packed full of cinnamon, oats, carrot and date syrup, and with zero refined sugars the actual cookies are pretty healthy, (if you leave off the frosting!) They'd make a cracking breakfast cookie! For me, I'm just obsessed with cream cheese frosting so...give me a bucketful of that!

My Monday so far has been great! I've become addicted to selling my worldly possessions on Ebay and had four items sell this morning :) so I'll be munching some of these cookies for breakfast (oops) before heading down to the post office (in the snow!) and sprinting back to get warm again!

Anyone else in the London snow/sun/snow/sun situation right now? So bizarre.

Ah well.....COOKIES!


The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting


What you'll need//

Makes 10 cookies.

95g oats
80g plain flour
3 tsp cinnamon
1 tsp ground ginger or nutmeg
1 flat tsp baking powder
1 grated carrot
5 tbsp coconut oil
7 tbsp date or maple syrup (I used a combo)
couple drops vanilla extract
2 tbsp milk of choice

for the frosting//
20g soft unsalted butter
30g cream cheese
50g icing sugar

decoration//
handful of pecans or walnuts
orange and green fondant icing (I only had white so had to improvise with food colouring! Tis why my carrots look a bit anaemic!)


The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting


The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting


What to do//

Preheat oven to 170 degrees (fan) and line two baking trays with baking parchment.

In a large bowl, mix together all your dry cookie ingredients (except the nuts) and grated carrot.

In a separate bowl melt your coconut oil until liquid form and mix together with the syrup, vanilla and milk.

Combine the wet mixture with the dry and mix well.

Make into little balls and flatten slightly onto your baking trays.

Bake for 10-12 mins swapping the trays from top to bottom shelf halfway through.

For the frosting, make sure your butter is really soft, not melted but just starting to melt. Whisk it vigorously for a few minutes. Add in your cream cheese (making sure it's not the watery bit of the cream cheese) and whisk again for another couple of minutes. Gradually whisk in your icing sugar until you're happy with the texture of your frosting.

When your cookies have completely cooled on a wire rack, using the back of a teaspoon, smush on your frosting (technical term) and add your chopped nuts or make mini carrots with your fondant icing :)


The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting




Now look at how pretty they are and smile all day long :)

Let me know if you try these out! They're absolutely glorious (if I may say so myself).

Betty x

Ps. Did you see my White Chocolate Raspberry Cheesecake Cookies?


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