CARROT CAKE COOKIES WITH ICING

When I was a child, my mother would make the most delicious carrot cake every Christmas. Ignorance was bliss because I had no idea how unhealthy it was, made with eggs, oil and processed sugar. These delicious cookies satisfy my taste for carrot cake and are made with more wholesome ingredients. Since they are a Christmas treat and I made them for my children, I added some powdered sugar to the frosting.

You can find the recipe at “Well Plated”: Carrot Cookies.

Here is a 1 minute video by Mayo Clinic about why you should pick carrots for good health.

Here is a brief Washington Post article called "Why Are You Still Peeling All Those Vegetables"

What I did differently:

-Grated 2 unpeeled organic carrots

-My children did not want raisins.

-I used a mixture of pecans and walnuts totaling 1 cup

-Used maple syrup instead of honey

-Used 1/4 cup of mashed ripe avocado in place of coconut oil

-In a high speed blender mixed the maple syrup, applesauce, avocado, and vanilla until smooth

-Used 1/8th cup of cookie dough per cookie, made 20 cookies

-Baked 340 degrees for 20 minutes. Transferred them to a cooling rack within minutes of taking them out of the oven

-For the frosting used almond cream cheese style spread with some vanilla and a bit of powdered sugar (to make it healthier can skip the powdered sugar and add some orange or lemon zest)