A quick stir-in of grated carrots not only makes these easy drop cookies reminiscent of spicy carrot cake, it also adds sweetness and keeps these cakey cookies moist. A drizzle of cream cheese frosting on top finishes off these better-for-you goodies perfectly. Source: EatingWell.com, November 2017

Carolyn Casner


Cream Cheese Glaze (Optional)


Instructions Checklist
  • To prepare cookies: Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.

  • Whisk flour, baking powder, pumpkin pie spice and salt together in a medium bowl.

  • Whisk brown sugar, butter, egg and vanilla together in a large bowl. Add the flour mixture, oats, carrots and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.

  • Bake until the cookies are golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • To prepare cream cheese glaze: If desired, combine cream cheese, confectioners' sugar and 1 tablespoon milk in a mini food processor; process until smooth, adding up to 1 tablespoon more milk, if needed, to achieve a thick glaze consistency. Drizzle the glaze over the cooled cookies.


To make ahead: Store unglazed cookies airtight at room temperature for up to 3 days; store glazed cookies in the refrigerator for up to 3 days.

Nutrition Facts

89 calories; 3.3 g total fat; 1.9 g saturated fat; 15 mg cholesterol; 76 mg sodium. 58 mg potassium; 13.9 g carbohydrates; 1 g fiber; 7 g sugar; 1.5 g protein; 674 IU vitamin a iu; 4 mcg folate; 23 mg calcium; 1 mg iron; 5 mg magnesium; 6 g added sugar;