Carrot Cake Cookies

Slightly adapted from the Meal Makeover Moms.  Really yummy.  Although the last time I made them I thought they needed chocolate chips.  I think EVERYTHING needs chocolate chips these days.

  • 1/2 cup canola oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 2 cups whole wheat pastry flour
  • 1/4 cup ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1  1/3 cups oats
  • 1 cup finely grated carrots (about 8 ounces)
  • 1 cup finely chopped walnuts
  • 2/3 cup raisins

In a stand mixer, beat together the oil and sugars until well combined. Add eggs and stir until well combined.  In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt, allspice, and cinnamon. Add to the liquid ingredients and stir on low speed until combined.  Stir in the oats, carrots, nuts and raisins.

2. Drop by rounded tablespoon (or small cookie scoop) onto cookie sheet. Bake at 350 degrees for 9 to 11 minutes until golden on the bottoms. Repeat with remaining batter.

I haven’t made this optional icing yet:
For icing, mix together about 1/2 cup powdered sugar with milk (add 1 teaspoon at a time) and 1/2 teaspoon vanilla extract until smooth. Not too thick, not too thin. You want it to hold its shape when piped onto cookies. You can use an icing piping bag or cut the end off a sandwich bag just big enough to let the icing pipe out onto cookies.

Published in: on April 17, 2010 at 6:29 pm  Leave a Comment  

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