Carrot Cake Cookies

Carrot Cake Cookies

4 4
  • Preparation Time

    20 mins

  • Cooking Time

    8 mins

  • Makes

    28 cookies

Ingredients


  • 2 cups (500 mL) quick cooking or old-fashioned oats
  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1 tsp. (5 mL) salt
  • 4 Tbsp. (60 mL) Becel® Buttery Taste margarine*
  • 2 Tbsp. (30 mL) Neufchatel cheese or 1/3 less fat cream cheese, softened
  • 1 1/4 cups (300 mL) firmly packed light brown sugar
  • 1 large egg
  • 1/3 cup (75 mL) lowfat vanilla yogurt
  • 1 tsp. (5 mL) vanilla extract
  • 1 cup (250 mL) raisins
  • 1/2 cup (125 mL) shredded carrots, (about 1 large carrot)

Preparation

Step 1

Combine oats, flour, baking soda and salt in medium bowl; set aside.

Step 2

Beat Becel® Buttery Taste margarine, cream cheese and brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.

Step 3

Turn dough onto waxed paper and form into four 7-inch-long logs. (Dough will be sticky). Wrap tightly and freeze until firm, about 2 hours.

Step 4

Preheat oven to 375°. For 2 servings, slice off four 1/2-inch rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes.

Step 5

Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.

Recipe Tip:

*Becel® Gold in Quebec.

TIP: Need more cookies? Slice, then bake as many as you need using the above directions.

Nutritional Information:

Recipe : Carrot Cake Cookies
Makes : 28 cookies

1 cookieAmount% Daily Value
Calories:140  
Calories from Fat:25  
Total Fat:3 g 
Saturated Fat:0.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:0.7 g 
Monounsaturated Fat:1 g 
Cholesterol:10 mg 
Sodium:150 mg 
Total Carbs:26 g 
Dietary Fiber:1 g 
Sugars:13 g 
Protein:3 g 
Vitamin A: 10 %
Vitamin C: 0 %
Calcium: 2 %
Iron: 6 %
Potassium:119 mg 
Omega-3:0.1 g 
Omega-6:0.4 g 
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