Carrot Cake Cookies

Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these ).

In the bowl of a stand mixer (or a large bowl), add the neutral oil , coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.

In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt , and Old Fashioned oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the carrots and walnuts and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.

Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or you can weigh out 50 grams each). Bake one batch for 14 to 15 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between.

Once the cookies are fully cooled, to make the icing, place the cream cheese and butter (cut into a few small pieces) in a glass measuring cup or bowl and microwave for about 20 seconds until warm, then stir together until smooth. (Alternatively, warm it in a small saucepan over medium low heat on the stovetop). Stir in the powdered sugar and milk and mix until a drizzlable glaze forms. If the glaze is too thick, add ½ teaspoon milk at a time until it becomes able to drizzle but still has a thick texture.

Pipe the icing onto the cookies using a piping bag or use a fork to drizzle it over the cookies. Allow to dry for 10 minutes. Store the cookies in a sealed container at room temperature for up to 5 days or refrigerated for 2 weeks (bring to room temperature before serving). If making the cookies in advance, store them un-iced and refrigerated or frozen; add the drizzle directly before serving.