These nubs of goodness are healthy enough to eat for breakfast! I wish I could say these lasted longer than the afternoon that we made them. I have a sweet tooth, but like to eat healthy. These beautiful little cookies were an attempt to make a lighter dessert. They taste wonderful and are cute enough to serve at a party.
You will notice that the 'frosting' is a bit more heart healthy than your cream cheese alternative, but you are welcome to substitute whichever you prefer. I do suggest giving the yogurt a try; the tang is nice and the treat doesn't sit like a rock in your stomach.
Though I'm not much of an 'exact' kind of cook, this recipe is an exception. To make a cake-like cookie, you need a specific consistency so the cookie puffs up nice without running into a pancake. A pancake I'm sure you could solicit people to eat, but aesthetics are a priority here.
Carrot Cakey CookiesMakes 20 Minis or 10 Jumbos
1 Cup Organic Whole Wheat Pastry Flour
1/2 Cup Wheat Bran
1/2 Cup Oatmeal
1/2 tsp Baking Soda
1/2 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)
1/2 Cup Chopped Pecans
1 tbsp. Real Vanilla Extract
1 1/2 Cups Shredded Carrot (not store bought- freshly grated in a cheese grater)
1/2 Cup Unsweetened Applesauce
2 tbsp. Butter, room temperature
1/2 Cup Brown Sugar
1/2 Cup Golden Raisins
17.6 oz Container (about 2 Cups) 2% Greek Yogurt (Fage brand recommended)
1/2 Cup Local Honey
1 tsp. Cinnamon
Oven to 325°F
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.
Thank you so much for sharing, Sara! We have become big fans of this new blog, and Sara's writing and Hugh's photographs are a great treat.
Tell us all about it here.
(Images: Hugh Forte Photography)