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
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.
4 comments:
These sound like wonderful morsels! Not only are they low fat but they are sugar free and fit right into my
diabetic lifestyle change. I will try these soon!
Thanks for sharing! May I share this with my support group?
Please do share! I have a sister who is type 1 diabetic and I would do anything to help support that cause! Hooray!!
You didn't mention the glaze pictured. Is it not the "healthy" kind?
Not sugar free glaze. Yes. Great question.
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