Carrot Cake Cookie Sandwiches

By sunitagt

Per cookie:

Calories: 146
Carbohydrates: 22.5
Cholesterol: 22mg
Fat: 5.0g
Saturated Fat: 1.2g
Fiber: 2.7g
Sodium: 190mg
Protein: 3.9g

Ingredients

• Filling:
• 1 Cup Organic Whole Wheat Pastry Flour
• 1/2 Cup Wheat Bran
• 1 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)
• 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
• 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)
• 1/4 Cup Local Honey
• 1 tsp. Cinnamon

Details

Servings 20
Adapted from webmd.com

Preparation

Step 1

Preheat oven to 325 degrees

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, and 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 minutes, 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.