Carrot Cake Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-1/3 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup applesauce1/2 cup packed brown sugar1/4 cup granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium) 1 scant cup walnuts (3 oz), chopped1/2 cup raisins (2 1/2 oz) 8 oz neufchatel cheese1/4 cup honey
Heat oven to 375°F. Grease 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together applesauce, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart (they will spread a bit) on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks for a few minutes, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey until smooth. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Should make 24 large cookies (or 12 sandwiches). Can also make slightly smaller cookies if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENDUCKS.
Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together applesauce, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart (they will spread a bit) on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks for a few minutes, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey until smooth. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Should make 24 large cookies (or 12 sandwiches). Can also make slightly smaller cookies if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 216.3
- Total Fat: 5.2 g
- Cholesterol: 20.3 mg
- Sodium: 272.7 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 1.6 g
- Protein: 6.7 g