🥕 Weight Watchers Carrot Cake Cookies
Points®: 3 per cookie
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 24 cookies
Difficulty: Easy
Ingredients
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¾ cup (140g) dried dates, pitted
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1¼ cups (190g) all-purpose flour
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½ teaspoon baking soda
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1¾ teaspoons ground cinnamon
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¼ teaspoon ground ginger
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¼ teaspoon kosher salt
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â…› teaspoon ground nutmeg
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5 tablespoons unsalted butter, at room temperature
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2 tablespoons sugar
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1 tablespoon 1% low-fat milk
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1 large egg
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1½ teaspoons vanilla extract
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2 medium carrots, finely grated and chopped
Instructions
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Prepare Date Purée: In a medium heatproof bowl, cover the dates with boiling water and let them soak for 4–5 minutes until softened. Drain well. Transfer the dates to a food processor and process until smooth.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and nutmeg.
- Cream Butter and Sugar: Using an electric mixer, beat the butter and sugar in a medium bowl until fluffy. Add the date purée, milk, egg, and vanilla extract, and beat to combine.​
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Then, fold in the grated carrots.​
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 3 hours or overnight.​
- Preheat Oven: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.​
- Shape Cookies: Scoop 24 heaping tablespoons of dough, rolling each gently into a smooth ball. Place them 2 inches apart on the prepared sheets. Using a fork dipped in a little flour, press down on each ball to flatten it into a circle and create a crisscross pattern on top.
- Bake: Bake for about 10 minutes until lightly browned. Let the cookies cool on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days.
