Carrot Cake Cookie Balls Recipes

Steps:

• Process process cookies, carrots and nuts in food processor until coarsely ground.
• Add cream cheese; pulse until blended.
• Cover rimmed baking sheet with wax paper. Shape cream cheese mixture into 48 (3/4-inch) balls; place on prepared baking sheet. Freeze 10 min.
• Melt chocolate as directed on package. Add oil; mix well. Tint with food coloring as desired. Dip cookie balls, one at a time, into chocolate. Gently shake cookie ball to remove excess chocolate; return to baking sheet. Sprinkle with coconut.
• Refrigerate 1 hr. or until firm.

Steps:

• Mix all the ingredients together (I used my hands to get it all mixed together-this is a messy job). Consider adding more oatmeal if mixture is really tacky. I suggest refrigerating the mixture before the next step. Form into balls (I used my hands, next time Try cookie scoop) and place on a baking sheet lined with parchment paper. Refrigerate for 1-2 hours to let them soften and get really yummy. I was surprised how tasty these were!

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
• Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.