April 9, 2012
These carrot cake cookies are a cross between a muffin top and a cookie. They are full of flavor from the cinnamon, ginger, and vanilla extract that are added to the batter. Walnuts, shredded carrots, and raisins are also added for texture and an extra boost of deliciousness. The best part about these cookies is that you don't have to feel guilty eating them (unless of course you want to ice them with cream cheese frosting like I did). Whole wheat flour is substituted for all purpose flour and applesauce makes the cake moist without adding fat. Carrot cake muffin cookies should find a place on your table this Easter Sunday.
1/2 cup butter, soften (I used brumble & brown)
1/2 cup brown sugar (they said 1 cup)
1 Tbsp. maple syrup
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. salt
1 egg or substitute
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
1 cup whole wheat pastry flour
1 cup white whole wheat flour
1 cup finely shredded carrots (about 2 medium)
3/4 cup raisin
1/2 cup chopped walnuts (recipe calls for 3/4 cup, but I only had half, add more)
1/2 Tbsp Turbinado Sugar
Preheat oven to 350
In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined.
Beat in egg, applesauce and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour, carrots, raisins, walnuts just until combined.
Drop by slightly rounded teaspoons 2″ apart onto an ungreased cookie sheet. Sprinkle with Turbinado sugar. Bake 8 – 10 minutes or until edges are firm. Transfer to a wire rack: cool.