Carrot Cake Cookie Sandwiches - 22.5g Carbs, 2.7g Fiber
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
This is a recipe for ye of a well-stocked pantry. However, if you go
buy all of these things, I promise you will use them up on this
specific recipe. I think carrot cake is the favorite dessert option.
There are comfort flavors (vanilla, cinnamon), textures (pecans,
carrots), and frosting that kicks buttercream booty.
These nubs of goodness are healthy enough to eat for breakfast! I
wish I could say these lasted longer than the afternoon that we made
them.
Though I'm not much of an `exact' kind of cook, this recipe is an
exception. To make a cake-like cookie, you need a specific consistency
so the cookie puffs up nice without turning into a pancake. A pancake
I'm sure you could solicit people to eat, but aesthetics are a priority
here. You will notice that the `frosting' is a bit more heart healthy
than your cream cheese alternative, but you are welcome to substitute
whichever you prefer. I do suggest giving the yogurt a try, the tang
is nice and the treat doesn't sit like a rock in your stomach.
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
Filling:
17.6 oz Container (about 2 Cups) 2% Greek Yogurt (Fage brand recommended)
1/4 cup Local Honey
1 tsp Cinnamon
Preheat oven to 325 degrees.
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.
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.
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.
*Allow cakey cookies to cool before assembling the sandwiches. Then
bring them to me. Or use desired amount of filling and eat immediately
as the yogurt gets a bit messy once it starts to soften. You could
also freeze them for about 30 minutes, which would make them much
easier to eat.
Servings: 20
Nutrition per Serving:
146 Calories, 5g Fat, 1.2g Saturated Fat, 22mg Cholesterol,
22.5g Carbs, 2.7g Fiber, 190mg Sodium, 3.9g Protein
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