Low Fat Carrot Cake Cookies

It's been a long time since I made cookies...like a week at least. So, I decided I needed to have a little treat. Despite the fact that I have been losing weight, there are times I just want a little something to keep me from going insane. Since I wanted carrot cake with gobs of cream cheese frosting, I settled for altering a recipe I had for carrot cake. Making it low fat, and pretty darn healthy didn't hurt at all.



Low fat Carrot Cake Cookies
2 tsp sugar free orange jello
1/4 cup olive oil (or melted butter)
1/2 cup warm water
Splenda (enough to replace 1 cups sugar)
1 cup whole grain cake flour (I used home ground wheat/barley combo)
2 tsp high grade cinnamon
1 tsp double strength vanilla
1 tsp baking soda
1/4 tsp salt
1 1/2 cup shredded carrot

Mix the gelatin with the warm water and stir until dissolved(this is a low fat cholesterol free egg replacement for baking). Combine all the wet ingredients. In a separate bowl, combine the flour, cinnamon, soda and salt. Add to the wet ingredients and mix well. Add the carrots. Scoop onto a lightly oiled sheet pan and bake 350 degrees 12-15 minutes. (yield 1 dozen) 2 Weight Watchers points each.