Carrot Cake Chocolate Chip Cookies
- Number of Servings: 61
Ingredients
1/2 cup unsweetened applesauce1 cup brown sugar 1 1/2 cups white sugar (or splenda)3 egg whites1 (8 ounce) can crushed pineapple, drained 3/4 cup shredded carrots 1 cup chocolate chips (or raisins)2 cups all-purpose flour1 cup wheat flour1 cup oat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, cream together the applesauce and sugars until smooth. Beat in the egg whites one at a time, stir in the crushed pineapple, carrots and chocolate chips (or raisins). Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12-16 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Number of Servings: 61
Recipe submitted by SparkPeople user AFRICAPARISH.
In a large bowl, cream together the applesauce and sugars until smooth. Beat in the egg whites one at a time, stir in the crushed pineapple, carrots and chocolate chips (or raisins). Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12-16 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Number of Servings: 61
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 57.7
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 40.5 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.2 g
- Protein: 1.1 g
Member Reviews
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BUGGEEK
Kind of blah following the recipe. I substituted bananas for the pineapple, added a tablespoon of vanilla, a tablesppon of lemon juice, a teaspoon of cloves, increased the carrots to 1 1/2 cups, and 1/2 cup more of the oat flour. Better! Next time, I'll add some almond butter. It's almost there! - 8/9/11