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Carrot and Ginger Cookies with White Chocolate and Pistachio

Carrot and Ginger Cookies with White Chocolate and Pistachio

By OcadoLifePublished on 21 March 2025“Crisp round the edges and squidgy in the middle, these nutty Carrot and Ginger Cookies with White Chocolate and Pistachio are packed with texture and flavour, with a subtle sweet heat from the ginger,” says Crystelle Pereira – cook, Bake Off finalist and author of Flavour Kitchen. They’re a delicious treat to have on standby too – you can freeze the balls of cookie dough in a zip bag for up to 3 months, then bake from frozen at 170°C/150°C fan/gas 4 for 15-17 mins. Try Crystelle’s Carrot Hot Cross Buns for another great bake with a carroty twist.
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Time and servings

45 minsTotal time
30 minsPrep time
15 minsCooking time

Ingredients

  • 120g unsalted butter, plus a little extra if needed
  • 130g light brown soft sugar
  • 80g caster sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 180g plain flour
  • 40g whole oats
  • ½ tsp bicarbonate of soda
  • 1 tsp fine sea salt
  • 2½ tsp ground ginger
  • 80g carrots, grated
  • 100g white chocolate chunks
  • 50g shelled pistachios
  • 50g stem ginger, finely chopped

Method

  • Step 1

    Melt the butter in a saucepan over a medium heat, stirring continuously for about 10 mins, until browned and nutty. Immediately transfer to a large mixing bowl – weigh the butter again and if it’s coming up a little short, stir in a bit more to bring it to 120g. Leave to cool slightly. Meanwhile, preheat the oven to 170°C/150°C fan/gas 4.

  • Step 2

    Add the brown sugar, caster sugar and vanilla extract to the butter; whisk to combine. Add the egg; mix until smooth.

  • Step 3

    In a separate bowl, combine the flour, oats, bicarbonate of soda, salt and ground ginger. Fold the dry ingredients into the wet mixture to make a cookie dough.

  • Step 4

    Squeeze out the excess liquid from the grated carrot, then fold it through the dough along with three-quarters of both the chocolate chunks and pistachios, and all the stem ginger.

  • Step 5

    Roll the dough into 16 evenly sized balls; place on a lined baking tray (or 2). Stud with the remaining chocolate and nuts, then bake for 12-15 mins, until the edges are golden brown. Allow to cool on the tray for a few mins, then transfer to a cooling rack. The cookies will keep for up to a week in a sealed container.