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From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat oven to 350F. Line two cookie sheets with parchment paper or silicone baking mats and set aside. Also set up two cooling racks.
2
Stir together the carrot cake mix and mix in the oil, eggs and vanilla, and continue beating for 2 minutes until well combined and no dry patches exist.
3
Mix in the pineapple, grated carrot and white chocolate chips.
4
Use a 1 Tablespoon cookie scoop to portion out the batter onto your prepared cookie sheets.
5
Bake for 8-12 minutes, until the cookies are cracked on top and cooked through.
6
Cool on the cookie sheets for 2 minutes before transferring to the cooling racks to cool completely.
My Calorie Intake
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Tips & Tricks (5)
- Shred Carrots Finely 🥕Use a box grater or food processor to shred carrots into thin, uniform pieces so they incorporate smoothly into the batter and cook evenly throughout the cookie.
- Drain Pineapple Thoroughly 🍍Press canned pineapple between paper towels to remove excess moisture, preventing soggy cookies and ensuring the proper dough consistency.
- Use Oil Over Butter 🛢️The oil in this recipe creates a chewier, more tender crumb than butter would—don't substitute or you'll lose the signature soft texture carrot cake lovers crave.
- Fold in White Chocolate Last ⚪Add white chocolate chips during the final fold to prevent them from breaking down and ensure intact, creamy pockets in every bite.
- Don't Overbake for Chewiness 🍪Remove cookies when edges are set but centers still look slightly underdone (about 11-13 minutes)—they'll continue cooking on the baking sheet and stay perfectly chewy.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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