makes 12 large or 16 regular cookies
2 mashed bananas
2/3 cup applesauce
2/3 cup pureed cooked carrots ((I nuke my sliced carrots until they’re getting soft, then puree them in my small food processor))
1 cup shredded carrots
1 tsp vanilla extract
1 Tbsp dark molasses
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup ground almond flour
1 1/2 cup old fashioned oatmeal ~ uncooked
1/4 cup raisins
1/4 cup chopped walnuts
** Optional ‘Pineapple Cream Cheese Icing’
1/4 cup plain fat free or low fat Greek yogurt
1/4 cup fat free or low fat cream cheese
1 Tbsp crushed pineapple, drained (or more to taste) *optional
3 packets Equal (or your favorite sweetener, to taste)
Preheat heat oven to 350 degrees.
In a large bowl mix ~ vanilla extract, molasses & spices into the applesauce & carrot puree. When fully blended stir in the mashed banana & the shredded carrots until well combined.
Stir in the dry ingredients ~ oatmeal, almond flour, raisins & walnuts ~ combine until well blended. Let mixture sit for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake approx. 35-45 minutes, or until golden & done. (time depends on how thick the cookies are)
From “Watching what I eat” blogspot.