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Carrot Cake Muffin Cookies
Jennifer Drummond
38 minutes
Approximately 24 cookies
BeginnerThis 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!!
Total Steps
5
Ingredients
16
Tools Needed
7
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Peanut Butter and PeppersIngredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 tablespoon maple syrup
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 tablespoon Turbinado sugar
- 1/2 cup chopped walnuts
- 3/4 cup raisins
- 1 cup finely shredded carrots
- 1 cup white whole wheat flour
- 1 cup whole wheat pastry flour
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1 egg egg
- 1/4 teaspoon salt
Instructions
1
Step 1
Preheat oven to 350°F.
2
Step 2
30 seconds
In a large bowl, beat the softened butter with an electric mixer on medium speed.
3
Step 3
Add brown sugar, maple syrup, baking soda, cinnamon, ginger, and salt to the bowl. Beat with the electric mixer until combined.
4
Step 4
Beat in the egg, applesauce, and vanilla extract. Gradually beat in as much of the white whole wheat flour and whole wheat pastry flour as possible with the mixer. Stir in the remaining flour, shredded carrots, raisins, and chopped walnuts just until combined.
5
Step 5
8-10 minutes
Drop the dough by slightly rounded teaspoons, 2 inches apart, onto an ungreased cookie sheet. Sprinkle the tops with Turbinado sugar. Bake until the edges are firm. Transfer to a wire rack to cool completely.
Tools & Equipment
large bowl
electric mixer
spatula
teaspoon
oven
cookie sheet
wire rack