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Old 01-17-2012, 02:41 PM   #1
2Peanuts
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Counting down to Disney...and baking like crazy!!!

Hi all!

We're getting ready to head down to Orlando this coming weekend. Yahoo!

Anyway, as with our past 2 trips, I try to pack somewhat nutritious breakfasts that we can eat on-the-go. With 2 little ones, I do all I can to push them along in the mornings when we need to get out the door...and to balance all the rich food we eat on the dining plan!

So, my week's to do list includes baking carrot cake cookies, oatmeal cookies, and pumpkin muffins for the kids; bran muffins for the adults. I just finished the carrot cake cookies and they are yum-o! I just hope DD6 will deign to eat them, as she is our pickiest eater.

The recipe (in case anyone wants it) is based on Carrot Cake Cookies Recipe - Allrecipes.com. I just "health-ified" it to make me feel better. The cookie is a moist cookie, not crunchy. So, it's more like a muffin but less crumbly, which I like because that's less mess in the back of our car!

Bon appetit!
Carol

Carrot Cake Cookies, health-ified
Preheat oven to 350. Line baking sheets with parchment paper.

1 cup all-purpose flour
3/4 cup whole wheat flour
2 Tbs. wheat germ
2 Tbs. ground flaxseed
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbl. cinnamon (yes! 2 Tbl, but you can use less if you want)

Mix the above ingredients in a small bowl. Set aside.

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup brown sugar (can cut down to 3/4 cup if you want it less sweet)
2 eggs
3/4 cup shredded carrots (about 2 carrots)
1/2 cup crushed pineapple, drained (or 1-8 oz. can of crushed pineapple)
1 cup raisins
1 cup chopped walnuts (optional)

Cream the butter, applesauce & brown sugar till it's smooth.
Add the eggs, one at a time.
Mix in the carrots, pineapple & raisins.
Mix in the dry ingredients until just mixed.
Mix in walnuts, if using.

For large cookies (sort of like muffin tops), use a large cookie scoop (3 Tbl.) & bake for 15-18 minutes, until cookies are nicely browned.

For regular cookies, use a small cookie scoop (2 tsp.) & bake for 12-15 minutes.

Let cookies cool on the baking sheet for several minutes before transferring to cooling rack.

Yields about 18 large cookies; 3 1/2 dozen small cookies.

Anyone do Weight Watchers? I do and calculated the large cookies to be about 3 points; the small ones are 1 point each. Yeah!!!
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DH, "Commando" (Let's get a move on, folks!) ~ Me, "Pokey" (Just a moment...Look at this cool trinket!) ~ DD, born 4/2005, "Ride! Ride! Ride!" (Roller coaster! Cars! Dumbo!) ~ DS, born 3/2009, "Charge!" (I wanna goooooo!)
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