These Carrot Cake Cookies with Pineapple are a delightful variation of traditional carrot cake. Made with grated carrots, crushed pineapple, and warm spices, these cookies are moist, flavorful, and perfect for any occasion. The addition of pineapple adds a tangy and tropical twist to these already delicious treats. Whether you're a fan of carrot cake or simply looking for a unique cookie recipe, these Carrot Cake Cookies with Pineapple are sure to satisfy your cravings.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup crushed pineapple, drained
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
- 1/4 cup raisins (optional)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the crushed pineapple, vanilla extract, and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, chopped walnuts or pecans, shredded coconut, and raisins (if using).
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy the delicious Carrot Cake Cookies with Pineapple!
