Finally, a cookie I feel great about eating! Once you see the ingredients list of these cookies you will see what I mean by healthy. They are full of fiber, antioxidants and vitamins. They are also low in fat. I created this recipe because I happened to only have 1/4 cup butter in my fridge so I had to improvise and try something healthier. I'm so excited about how delicious they are! I need, yes need, dessert everyday or it's just not a great day for me =). Sort of a problem, but not now with these. I can curb my sugar craving with this nutrition packed cookie. These moist, cake like cookies melt in your mouth! The glaze is totally optional, I mostly added it for looks so feel free to leave it off. Also if you wanted to you could ice them with a low-fat or even fat free cream cheese icing.
Carrot Applesauce Cookies
Yields about 2 1/2 Dozen
Ingredients:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp cinnamon
1/8 tsp nutmeg (optional)
1/2 tsp salt
2/3 cup applesauce
1/4 cup butter, softened
3/4 cup light-brown sugar
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups quick oats
1 cup finely grated carrots
1/2 cup raisins
1/2 cup dried cranberries (such as Craisins)
Optional Glaze:
1 cup powdered sugar
2 Tbsp milk
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, optional nutmeg and salt, set aside. In the bowl of an electric mixer, whip together applesauce, butter, brown sugar and granulated sugar until well blended and smooth about 1 minute. Stir in egg and vanilla. Slowly add in flour mixture. Stir in quick oats, carrots, raisins and dried cranberries, mix until combine. Drop mixture by heaping tablespoon fulls onto a Silpat lined cookie sheet two inches apart and bake for 15 minutes until lightly golden and set. Allow to cool several minutes before removing to wire rack to cool. If using glaze: in a small mixing bowl, whisk together powdered sugar and milk until well combine and smooth. Pour into a piping or ziploc bag, snip a small tip off the end and pipe over cookies (note: store cookies in a single layer).
