Carrot Cake Muffin Cookies Low Fat
Satisfy your sweet tooth without the guilt with these delightful Carrot Cake Muffin Cookies! This low-fat recipe combines the warm, spiced flavors of classic carrot cake with the soft, chewy texture of muffins, crafted into easy, bite-sized cookies perfect for snacking. Made with wholesome ingredients like rolled oats, shredded carrots, and unsweetened applesauce, these treats are naturally sweetened with a touch of maple syrup and boast the comforting aromas of cinnamon and nutmeg. Optional add-ins like walnuts and raisins add extra texture and flavor, while the simple batter comes together in just 15 minutes for a no-fuss baking experience. Whether you're savoring them as a healthy dessert or a grab-and-go breakfast, these cookies are a nutritious, delicious way to indulge in the flavors you love!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Old-fashioned rolled oats
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Shredded carrots
- 0.5 cups Unsweetened applesauce
- 0.33 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1 large Egg white
- 0.25 cups Chopped walnuts (optional)
- 0.25 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt.
In a large bowl, combine the shredded carrots, unsweetened applesauce, maple syrup, vanilla extract, and the egg white. Mix until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
If using, gently fold in the chopped walnuts and raisins to evenly distribute them throughout the dough.
Using a spoon or small cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Lightly flatten each dough mound with the back of a spoon to form a cookie shape, as the dough will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set.
Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 115.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
