Carrot Oat Cookies
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Carrot Oat Cookies
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A cookie made with less fat, oats, whole wheat flour, carrots and applesauce. Reduce the sugar by up to 1/2 cup if desired.
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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 carrot finely grated
- 1/2 cup raisins
- 1/2 cup dried cranberries (such as Craisins)
Optional Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
Instructions
- 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).
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