Carrot Cake Muffin Cookies


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.


Joy's picture

I love this idea. It is like having just the muffin tops.


This moist little carrot cake cookie is a mix between a cookie and a muffin top. It's full of raisins, walnuts and freshly shredded carrots and completely guilt free. So if you can't decided between muffins or cookies, then this is the cookie for you!!




Tuesday, January 24, 2012 - 4:35am

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