Servings | serves |
Ingredients
- 2 tablespoons Unsalted Butter melted and cooled slightly
- 1 Egg room temperature
- 1 teaspoon Vanilla Extract
- ½ cup Maple Syrup
- 1 cup Quick Cooking Oats 100g
- ¾ cup Plain Flour 100g
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Cinnamon Ground
- Pinch Salt
- ¾ cup Carrots Grated
- 1/3 cup Currants
Cream Cheese Frosting
- 1/3 cup Icing Sugar measured then sifted
- 4 oz Cream Cheese room temperature
- 2 tablespoons Butter room temperature
- ¾ teaspoon Vanilla Extract
Ingredients
Cream Cheese Frosting
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Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the wet ingredients: melted butter, egg, and vanilla. Stir in the maple syrup.
- Add in the flour mixture, stirring just until incorporated. Fold in the carrots and currants. Chill the dough for at least 30 minutes.
- Drop the cookie dough into 12 rounded scoops on the baking sheet. Bake 15-18 minutes until brown around the edges and cooked through. Cool the cookies while preparing the cream cheese frosting.
Cream Cheese Frosting
- Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
- Spoon or pipe the frosting onto the cookies.
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