Pineapple Carrot Cookies
Sweet and moist pineapple carrot cookies combine tropical flavor with classic spice, making them perfect for snack time or sharing with friends and family.
Ingredients
- 2 cans (8 oz.) crushed pineapple ⓘ
- 3/4 cup butter, softened ⓘ
- 1/2 cup brown sugar, packed ⓘ
- 1/2 cup granulated sugar ⓘ
- 1 egg ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup shredded carrots ⓘ
- 1 cup chopped walnuts ⓘ
- 1 cup raisins ⓘ
- 1 1/2 cups flour ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
Instructions
- Drain the crushed pineapple well.
- Cream together softened butter, brown sugar, and granulated sugar.
- Beat in the egg and vanilla extract.
- Add the drained pineapple, shredded carrots, chopped walnuts, and raisins; mix well.
- In a separate bowl, combine the flour, ground cinnamon, ground ginger, baking powder, and salt.
- Gradually beat the dry ingredients into the pineapple mixture until well blended.
- Drop heaping tablespoons of dough onto a greased cookie sheet.
- Flatten the tops of the cookies with the back of a spoon.
- Bake in a preheated 375°F (190°C) oven for 15 to 20 minutes.
- Allow cookies to cool slightly before transferring to a wire rack.
Tips & Substitutions
For extra moisture, consider adding a mashed banana or a bit of applesauce to the dough. If you don't have walnuts, pecans or almonds can be tasty substitutes. For a gluten-free option, try using a gluten-free flour blend. Make sure to drain the pineapple thoroughly to avoid soggy cookies. A pinch of nutmeg can also enhance the flavor profile.
Serving Suggestions
These cookies are delightful on their own but can also be served alongside a cup of tea or coffee. They pair beautifully with Patsy'S Vegetable Dip for a unique appetizer spread. For a festive touch, consider drizzling a simple icing over the top or serving them with a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them, separated by parchment paper, for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Carrot Cookies contains roughly 236 calories, with 5g protein, 40g carbohydrates, and 6g fat. It is an excellent source of vitamin A (27% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make these cookies healthier?
To make these cookies healthier, you can reduce the amount of sugar by using less granulated sugar or substituting with honey or maple syrup. You might also substitute half of the butter with unsweetened applesauce or Greek yogurt to lower the fat content while keeping them moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).