Healthy Carrot Cake Cookies

By Gina Matsoukas ^»

INGREDIENTS

For the cookies:

1 cup rolled oats
1 cup whole wheat pastry flour
1 cup grated carrots
1/2 cup chopped walnuts
1/4 cup apple butter
1/4 cup maple syrup
1/4 cup chopped golden raisins
3 tablespoons melted coconut oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cinnamon
zest from 1 lemon
3 tablespoons melted coconut oil

For the icing:

1 ounce reduced fat cream cheese, room temperature
1 tablespoon creamy almond butter
unsweetened almond milk, enough to thin
4-5 drops liquid stevia

INSTRUCTIONS
For the cookies:

1. Preheat oven to 375 degrees, line a baking sheet with parchment paper or silpat.
2. Combine dry ingredients in a large bowl and mix well.
3. In a small bowl combine coconut oil, apple butter and maple syrup. Whisk together until smooth.
4. Add wet ingredients to the large bowl and mix until thoroughly combined with a spatula.
5. Roll dough into golf ball sized balls, place on baking sheet and gently press down to form disc shape. Cookies won’t flatten or spread much with baking.
6. Bake for 10 minutes. Let cool on baking sheet for a few minutes before transferring to a cooling rack to cool completely.

For the icing:

1. Stir the cream cheese, almond butter and stevia together in a small bowl. Slowly add almond milk until mixture is thinned out enough to drizzle on cookies. Drizzle cooled cookies with icing before serving.