Glazed Yogurt Carrot Cookies

It was love at first sight! From the moment I saw these Glazed Yogurt Carrot Cookies, I knew they would be a hit with family and friends.

These carrot cookies are really easy to make! They are super moist and they are just perfect with a cool glass of milk. Personally, I prefer my cookies without icing… I did however make a light glaze this time to accommodate certain cookie monsters in my family 🙂

If you glance at the list of ingredients for these Glazed Yogurt Carrot Cookies, you will immediately notice the presence of coconut. The coconut contributes a little something tropical to this cookie. And after a winter that doesn’t seem to want to go away, tropical is good!

You will also notice that the original recipe uses cooked carrots, but I wanted to know what a raw, grated carrot would taste like in this particular carrot cookie. So I tried both variations of the cookie. The taste didn’t change all that much, but the grated version did have a less smooth texture. Personally, I preferred the raw grated carrot cookie’s consistency, and besides, the raw carrot gives you more bang for your buck, nutritionally speaking.

If you recall, I have already used the combination of carrots and coconut in this recipe for my refreshing creamy pineapple coleslaw.  I kind of had a feeling that I would like the flavor combination here too, and I did.

Nutrition Tip:  You can always get away with making little changes to any recipe to suit your dietary needs and preferences. Take this carrot cookie recipe for example – the original recipe called for 3/4 cup of margarine. I replaced it with 1/3 cup of yogurt, 1/3 cup applesauce and only a 1/3 cup of butter, thereby reducing the total amount of fat.

Origin of Recipe for these Glazed Yogurt Carrot Cookies:

Recently, I was in my dentist’s waiting room, trying to make good use of my time by “surfing” the internet on my i-phone. I discovered a lovely site called Worth Whisking. This carrot cookie recipe especially intrigued me – I thought the combined flavors of orange, carrot and coconut sounded promising! So much so that I wanted to make them as soon as I got home. Thank you Stephanie for the inspiration!

I made a couple of changes to the recipe: As was previously mentioned, I replaced some of the margarine with yogurt and applesauce; I used grated carrots instead of cooked; and I replaced the granulated sugar with brown sugar (I also decreased the total amount of sugar). I was not disappointed with the results. The next time I make this recipe, I will probably replace some of the all purpose flour with whole wheat flour. 

This recipe for these Glazed Yogurt Carrot Cookies incorporates coconut and carrots. A weird combination, but you know what? It makes for a terrific carrot cookie!

Glazed Yogurt Carrot Cookies

This recipe for these glazed carrot yogurt cookies incorporates coconut and carrots. A weird combination, but you know what? It makes for a terrific cookie!

5 from 3 votes

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Course: cookies

Cuisine: American

Keyword: carrot cookies, yogurt cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 36 servings

Calories: 65kcal

Author: Maria Vannelli RD

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter room temperature
• 1/2 cup brown sugar
• 1 egg room temperature
• 1/3 cup yogurt plain, Greek or fruit
• 1/3 cup applesauce unsweetened
• 1 teaspoon vanilla extract
• 1 cup finely grated carrot
• 1/2 cup medium desiccated unsweetened coconut

Instructions

• Preheat oven to 350℉/175℃. Set rack in the center of the oven.
• Line baking sheet with parchment paper. Set aside.
• Sift together flour, baking powder and salt in a medium bowl. Set aside.
• In a large mixing bowl (of stand mixer), with whisk attachment on high speed, beat the butter with the sugar until light colored. (3-4 minutes) (can also use hand held mixer).
• Add egg and mix well. Make sure to scrape down the sides of the bowl.
• Add yogurt, applesauce and vanilla. Combine thoroughly.
• With mixer on low speed, add the flour mixture. Mix until just combined.
• Gently combine carrots and coconut.
• With a medium sized scooper, place dough on baking sheet.
• Bake for approximately 12 minutes.
• Cool on baking sheet for a couple of minutes before transferring to wire racks to cool.
• Glaze if desired.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

If desired cookies can be glazed. Whisk together 1/3 cup icing sugar with 1-1/2 - 2 teaspoons of orange juice. Glaze will be slightly runny. Can be adjusted to your own preference. If you desire more glaze per cookie, recipe can easily be doubled.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*recipe adapted from Worth Whisking

Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 38mg | Potassium: 58mg | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.4mg

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Thanks for dropping by.

Ciao for now!

Maria 🙂