Autumn Carrot Cake Cookie
- Number of Servings: 70
Ingredients
1. Preheat oven to 350, lightly grease two cookie sheets with non-stick spray.
2. In a medium mixing bowl, cream together butter, sugar and honey or agave nectar until smooth. Add eggs one at a time until well blended.
3. In a separate bowl, mix together the whole wheat flour, baking powder and soda, salt, cinnamon, nutmeg, cloves and rolled oats. In stages, mix flour into the butter mixture until both are well incorporated.
4. Add raisins, dried cranberries, dates, carrots and walnuts and stir until all combined.
5. Use tablespoon to drop dough onto lightly greased cookie sheet (use olive oil instead of butter) and flatten slightly with fork or spoon.
6. Bake at 350 for 25-30 minutes. Cool and store in airtight container so cookies stay soft not crisp.
Serving Size: one cookie
Number of Servings: 70
Recipe submitted by SparkPeople user DIER1978.
1/2 cup butter, softened1 cup raw or date sugar2 tablespoons honey or agave nectar2 eggs1 1/2 cups whole wheat flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1 teaspoon nutmeg1/2 teaspoon cloves (ground)2 cups rolled oats1/2 cup raisins1/2 cup dried cranberries or cherries1/4 cup chopped dates1 cup raw carrots, grated1 cup walnuts, chopped and toastedreparation
1. Preheat oven to 350, lightly grease two cookie sheets with non-stick spray.
2. In a medium mixing bowl, cream together butter, sugar and honey or agave nectar until smooth. Add eggs one at a time until well blended.
3. In a separate bowl, mix together the whole wheat flour, baking powder and soda, salt, cinnamon, nutmeg, cloves and rolled oats. In stages, mix flour into the butter mixture until both are well incorporated.
4. Add raisins, dried cranberries, dates, carrots and walnuts and stir until all combined.
5. Use tablespoon to drop dough onto lightly greased cookie sheet (use olive oil instead of butter) and flatten slightly with fork or spoon.
6. Bake at 350 for 25-30 minutes. Cool and store in airtight container so cookies stay soft not crisp.
Serving Size: one cookie
Number of Servings: 70
Recipe submitted by SparkPeople user DIER1978.
Nutritional Info Amount Per Serving
- Calories: 65.3
- Total Fat: 2.8 g
- Cholesterol: 8.7 mg
- Sodium: 19.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.8 g
- Protein: 1.1 g
Member Reviews