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Carrot Raisin Cookies

Carrot Raisin Cookies

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Rated: 0
  • Makes: 36 servings
  • Prep 30 mins
  • Bake 8 mins to 9 mins per batch
  • Serving Size: 1 cookie each
  • Carb Grams Per Serving: 14

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar*
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 1 cup finely shredded carrots (2 medium)
  • 3/4 cup raisins
  • 3/4 cup finely chopped walnuts

Directions

  1. Preheat oven to 375 degrees F. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, cinnamon, ginger, and salt; beat until combined. Beat in egg, applesauce, and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour, the carrots, raisins, and walnuts just until combined.
  2. Drop by slightly rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely. To store, layer between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Tip

  • *Sugar Substitute: Choose Splenda Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1 cup brown sugar.
  • *Sugar Substitute: Per Serving with Substitute: Same as above, except 88 cal., 11 g carb. (5 g sugars), 113 mg sodium. Exchanges: 0 carb., 1 fat.

Nutrition Facts Per Serving:

Servings Per Recipe: 36
PER SERVING: 98 cal., 4 g total fat (2 g sat. fat), 12 mg chol., 115 mg sodium, 14 g carb. (1 g fiber, 8 g sugars), 2 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Other Carb (d.e): 0.5; Starch (d.e): 0.5; Mark as Free Exchange (d.e): 0