Carrot Cake Cookies
5 tbsp(s), at room temperature
1 large egg(s)
2 medium, finely grated, then finely chopped
- In a medium glass or metal bowl, cover dates with boiling hot water, and soak to soften, 4 to 5 minutes. Drain well, transfer to a food processor or a mini chop, and puree.
- In a small bowl, whisk flour, baking soda, cinnamon, ginger, salt, and nutmeg. In a medium bowl, beat butter and sugar until fluffy. Add dates, milk, egg, and vanilla extract and beat to combine. Using a wooden spoon or spatula, fold flour mixture gently into date mixture just to combine. Fold in carrots. Cover bowl and chill dough for 3 hours to overnight.
- Preheat oven to 350°F and line two cookie sheets with parchment paper. Scoop 24 heaping tbsp balls of dough, rolling each gently between your hands into a smooth ball before placing 2 inches apart on prepared sheets. Work quickly as the dough is easiest to roll when it’s cold. Use a fork dipped in a little flour to press each ball down in a criss-cross to flatten into a circle.
- Bake until lightly browned, 10 to 11 minutes. Cool cookies on the cookie sheet for 10 minutes before moving to a rack to cool completely.
- Per serving: 1 cookie