Recipe by huneybee327
These were a happy accident! I didn't have enough carrots so I had to use shredded apple. They turned out delish. In between a cookie and a scone. Soft and cake like. Plus-your house will smell delightful!!
Top Review by CarrolJ
What a healthy cookie this must be. Full of lots of good things. We had 4 of us doing the taste test. Everyone thought they were good. The only reason I didn't give 5 stars was that since it was a cookie we thought it should be sweeter. I will probably make these again...but will increase one of the sugars probably the brown sugar. I made big cookies like the chef suggested and got 13 cookies. Since there are 12 people in this household that works good...1 for the 4 reviewers to taste test...and then 1 for everyone in the household. Made for PAC Fall 2011.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1 pinch of grated nutmeg
- 3⁄4 cup unsalted butter, at room temperature
- 2⁄3 cup granulated sugar
- 1⁄3 cup light brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 cup shredded carrot (about 3, peeled and trimmed)
- 1⁄2 cup apple, shredded (with or without peel. I used gala with peel, but whatever you have is fine)
- 1 cup dried cranberries
- 1⁄2 cup coarsely chopped pecans (optional)
Directions See How It's Made
- Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
- With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, apples, cranberries and pecans.
- Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
- Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.