Carrot Cake Muffin Cookies! Low Fat!

Name: Carrot Cake Muffin Cookies! Low Fat!
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 32 serving(s)
Ingredients: 295.73 ml whole wheat flour; 236.59 ml quick-cooking oats; 177.44 ml carrot, grated; 4.92-9.85 ml cinnamon; 4.92 ml baking soda; 118.29 ml unsweetened applesauce; 78.78 ml raisins; 59.14 ml artificial sweetener (you can use honey if you like, just adjust the points for it); 59.14-78.78 ml water (if you dough is still too dry, just keep adding water one tablespoon at a time until it is stiff)

Submitted by TiffySugar

"The name is strange, I know, but when you bite into one of these cookies its like a carrot cake muffin! They are so sweet and yummy and you will never miss the fatty version. Only 1 point for Weight Watchers as well! These are also dairy and egg free!"

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photo by Perfect Pixie

Ready In:: 23mins
Ingredients:: 9
Serves:: 32

ingredients

295.73 ml whole wheat flour
236.59 ml quick-cooking oats
177.44 ml carrot, grated
4.92-9.85 ml cinnamon
4.92 ml baking soda
118.29 ml unsweetened applesauce
78.78 ml raisins
59.14 ml artificial sweetener (you can use honey if you like, just adjust the points for it)
59.14-78.78 ml water (if you dough is still too dry, just keep adding water one tablespoon at a time until it is stiff)

directions

Mix all the dry ingredients together first.
Add in the carrots, applesauce, water, an raisins.
Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!

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Reviews

For low-fat they tasted pretty good, a litle dry however. But they rise beautifully and smell divine Miss Pixie x x x

Perfect Pixie
I loved this recipe a lot. I have made it a number of times, though I have put my own flair on it. I added walnuts, flax seed and poppy seeds, and the second time around I added more carrot and a bit of apple. This recipe is great as you can alter it any way you like! Thanks very much!

Terilee
This is an interesting recipe, but weren't our favorite healthy cookie. We added 2 Tbl. veg. oil and used honey instead of Splenda to ensure moistness. They had a nice flavor, but strange texture. I am a Weight Watchers graduate, but I probably won't try again.

kennedyfish