Carrot cake muffin cookies
Vegetarian

Carrot cake muffin cookies

Carrot Cake Muffin Cookies are a delightful Easter treat that combines the flavors of carrot cake in a cookie form. This lacto ovo vegetarian recipe serves 64 and is perfect for the holiday season. They are a delicious and festive option to enjoy with a cup of tea or coffee.

Ingredients

butter

butter

113.5 g

brown sugar

brown sugar

110 g

maple syrup

maple syrup

1 Tbsp

baking soda

baking soda

2 tsps

ground cinnamon

ground cinnamon

1 tsp

ground ginger

ground ginger

1 tsp

salt

salt

0.25 tsps

free range eggs

free range eggs

1

unsweetened applesauce

unsweetened applesauce

61 ml

vanilla extract

vanilla extract

1 tsp

white whole wheat flour

white whole wheat flour

120 g

carrots

carrots

128 g

raisins

raisins

108.75 g

chopped walnuts

chopped walnuts

58.5 g

turbinado sugar

turbinado sugar

0.5 Tbsps

Method

  • Preheat oven to 350
  • In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
  • Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined.
  • Beat in egg, applesauce and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour, carrots, raisins, walnuts just until combined.
  • Drop by slightly rounded teaspoons 2 apart onto an ungreased cookie sheet.
  • Sprinkle with Turbinado sugar.
  • Bake 8 10 minutes or until edges are firm.
  • Transfer to a wire rack: cool.

Nutrition:

53 kcal

Carbs

8 g

Fat

2 g

Protein

0.81 g

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