The inspiration for these cookies came from Scolari’s in Alameda. These are a healthier version – swapping in some apple sauce for 1/2 the butter, double the carrots, reduce the sugar and up the spices.
1/2 c brown sugar
4 TBSP unsalted butter, room temp
1/4 c unsweetened apple sauce
1/2 c flour
1/2 tsp Baking soda
1/2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 c old-fashioned rolled oats
2 c finely grated carrots
1/3 c raisins
1/2 c walnut pieces
Preheat oven to 350 degrees
Combine sugars and butter in mixing bowl; beat until light and fluffy. Add eggs and vanilla; beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
Gradually add flour to butter mixture; mix on low speed until just blended
Fold in oats, carrots, and raisins.
Scoop dough onto baking sheets lined with Silpat mats or parchment paper using a 1/2 oz. cookie scoop. (NOTE; 1/2 oz = 1 Tablespoon)
Bake 10 – 12 minutes.
Once cooled, spread desired amount of frosting onto a cookie. Sandwich together with a second cookie.
4 oz lite cream cheese, room temperature
1/2 c powdered sugar
3/4 teaspoons vanilla extract
Beat cream cheese and until smooth. Add vanilla, stir until well combined. Add powdered sugar- beat until smooth.
Makes 24 sandwich cookies
3 WW PP per cookie.