Carrot Cake Cookies By: Sprouted Kitchen
Ingredients (10 cookies):
1 Cup Organic Whole Wheat Pastry Flour
½ Cup Wheat Bran
1 Cup Oatmeal
½ tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
1 tbsp Cinnamon
1 tsp. Pumpkin Pie Spice (or fresh nutmeg, cause I’m sure you’re more likely to have that around)
3/4 Cup Chopped Pecans
1 tbsp. Real Vanilla Extract
1 1/2 Cups Shredded Carrot (not store bought- freshly grated in a cheese grater)
2 Eggs
½ Cup Unsweetened Applesauce
2 tbsp. Butter, room temperature
½ Cup Brown Sugar
½ Cup Golden Raisins
Filling:
17.6 oz Container (about 2 Cups) 2% Greek Yogurt (Fage brand recommended)
¼ Cup Local Honey
1 tsp. Cinnamon
1. In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.
2. Gently, in thirds add the dry ingredients to the wet. You should get a pretty thick dough at this point, firm enough keep form on a baking sheet, but still more moist than your typical cookie.
3.Line the baking sheet with parchment paper. Use an ice cream scoop for large cookies, or a tablespoon for smaller ones and set them 2’’ apart. Bake for 12-16, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.
In the meantime, mix all filling ingredients with a whisk and put in fridge to firm up.
*Allow cakey cookies to cool before assembling the sandwiches. Then bring them to me. Or use desired amount of filling and eat immediately as the yogurt gets a bit messy once it starts to soften. You could also freeze them for about 30 minutes, which would make them much easier to eat.
A disfrutar
