CARROT GINGERBREAD COOKIES

Sweet, spicy and a little bit healthy — these will become your go-to holiday cookie. Yield: 14 cookies

INGREDIENTS

Cookies

  • 1/2 cup finely grated carrot
  • 1/3 cup unsalted almond butter
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons molasses (not blackstrap)
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger and cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup whole wheat flour*
  • 1/3 cup quick-cooking oats

Maple Icing

  • 6 tablespoons powdered sugar
  • 1 teaspoon maple syrup
  • 1-2 teaspoons milk of choice

PREPARATION

  1. Preheat oven to 350° F. Line a baking sheet with parchment or grease lightly with oil.
  2. Pat grated carrot dry to remove excess moisture. 
  3. Mix: carrot, almond butter, applesauce, molasses, sugar, egg, and vanilla until well combined. Stir in spices, salt, baking powder, and baking soda. Add flour and oats then mix until just combined.
  4. Scoop about 2 tablespoons of batter per cookie onto your prepared pan. Bake until set, 10 to 12 minutes. Cool completely then drizzle on icing, if using.

Maple Icing

  1. Mix powdered sugar, maple syrup, and 1 tsp of milk in a bowl. If your icing is too thick, add a little more milk and mix again. Use right away.

NUTRITIONAL INFORMATION

Serving Size: 1 cookie

  • 108 calories
  • 4 g fat 
  • 17 g carbs
  • 2 g fiber
  • 3 g protein 

Source: modified from www.thenaturalnurter.com.