Carrot Cake Cookies
¾ cup(s), pitted
5 Tbsp, at room temperature
1 item(s), large
2 medium, finely grated, then finely chopped
- In a medium heatproof bowl, cover the dates with boiling water and let soak until softened, 4 to 5 minutes. Drain well. Transfer the dates to a food processor or a mini food processor and process until smooth.
- In a small bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and nutmeg. Using an electric mixer, in a medium bowl, beat the butter and sugar until fluffy. Add the date purée, milk, egg, and vanilla and beat to combine. Using a spatula, fold the flour gently into the date mixture until just combined. Fold in the carrots. Cover the dough with plastic wrap and chill in the refrigerator for 3 hours or overnight.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop 24 balls of dough, 1 heaping tbsp each, and, using your hands, roll each gently into a smooth ball. (Work quickly as the dough is easiest to roll when it’s cold.) Transfer the dough balls to the prepared sheets, spacing the balls 2 inches apart. Dip a fork in a little flour and press down on each ball to flatten it into a circle and make a crisscross on top.
- Bake the cookies until lightly browned, about 10 minutes. Let cool on the cookie sheets for 10 minutes. Transfer to a wire rack to cool completely.
- Serving size: 1 cookie