1/4 Photos of Carrot Cake Muffin Cookies! Low Fat!
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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Units: US | Metric
- 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
- 78.07 ml raisins
- 59.14 ml artificial sweetener (you can use honey if you like, just adjust the points for it)
- 59.14-78.07 ml water (if you dough is still too dry, just keep adding water one tablespoon at a time until it is stiff)
- 1Mix all the dry ingredients together first.
- 2Add in the carrots, applesauce, water, an raisins.
- 3Spray 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.
- 4Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
- 5Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
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Nutritional Facts for Carrot Cake Muffin Cookies! Low Fat!
Serving Size: 1 (17 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 33.0
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 41.7 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 1.0 g
- Sugars 1.0 g
- Protein 1.1 g
The following items or measurements are not included: