Carrot Cookie Bites bring a delightful twist to your cookie repertoire with their sweet, spiced flavor profile. Packed with wholesome ingredients like shredded carrots and oats, the treats are perfect for any occasion, whether it’s a cozy afternoon snack or a festive gathering.
If you’re looking for alternatives, unsalted butter can substitute for shortening, and you might try coconut or almond milk instead of buttermilk for a dairy-free option. When it comes to nuts, walnuts or even sunflower seeds could work instead of pecans, catering to various allergies. Sourcing fresh carrots and high-quality spices can really enhance the flavor of the bites, making them even more delightful.
Cookies
Carrot Cookie Bites Recipe
Ingredients
- 2/3 cup shortening
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups quick-cooking oats
- 1 cup shredded carrot
- 1/2 cup chopped pecans
Instructions
- In a large bowl, cream together 2/3 cup shortening and 1 cup packed brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Beat in 2 eggs, followed by 1/2 cup buttermilk and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, mix together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves; gradually add the dry mixture to the creamed ingredients, stirring until just combined.
- Fold in 2 cups quick-cooking oats, 1 cup shredded carrot, and 1/2 cup chopped pecans until evenly distributed throughout the dough.
- To freeze cookie dough, scoop desired amounts by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Once solid, transfer the cookie dough balls into a resealable plastic freezer bag, where they can be kept for up to 3 months.
- For baking, drop remaining cookie dough by rounded teaspoonfuls onto ungreased baking sheets, placing them about 2 inches apart. Bake in a preheated oven at 375 degrees for 6-8 minutes or until lightly browned; then transfer to wire racks to cool completely.
- If using frozen cookie dough, place the dough balls 2 inches apart onto ungreased baking sheets and bake for 10-15 minutes at the same temperature until lightly browned, then cool on wire racks.
Part of our Homemade Cookie Recipes collection — Part 1 of 7:
For a delightful change of pace, consider trying Cashew Cookies. The combination of toasted cashews and buttery goodness transforms ordinary cookie dough into something truly special, making it a must-try treat.