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
113.5 g
brown sugar
110 g
maple syrup
1 Tbsp
baking soda
2 tsps
ground cinnamon
1 tsp
ground ginger
1 tsp
salt
0.25 tsps
free range eggs
1
unsweetened applesauce
61 ml
vanilla extract
1 tsp
white whole wheat flour
120 g
carrots
128 g
raisins
108.75 g
chopped walnuts
58.5 g
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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