Carrot Cake Muffin Cookies Low Fat

Satisfy your sweet tooth without the guilt with these delightful Carrot Cake Muffin Cookies! This low-fat recipe combines the warm, spiced flavors of classic carrot cake with the soft, chewy texture of muffins, crafted into easy, bite-sized cookies perfect for snacking. Made with wholesome ingredients like rolled oats, shredded carrots, and unsweetened applesauce, these treats are naturally sweetened with a touch of maple syrup and boast the comforting aromas of cinnamon and nutmeg. Optional add-ins like walnuts and raisins add extra texture and flavor, while the simple batter comes together in just 15 minutes for a no-fuss baking experience. Whether you're savoring them as a healthy dessert or a grab-and-go breakfast, these cookies are a nutritious, delicious way to indulge in the flavors you love!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

Ingredients

• 1.25 cups All-purpose flour
• 0.5 cups Old-fashioned rolled oats
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 1 cup Shredded carrots
• 0.5 cups Unsweetened applesauce
• 0.33 cups Maple syrup
• 1 teaspoon Vanilla extract
• 1 large Egg white
• 0.25 cups Chopped walnuts (optional)
• 0.25 cups Raisins (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt.

Step 3

In a large bowl, combine the shredded carrots, unsweetened applesauce, maple syrup, vanilla extract, and the egg white. Mix until well blended.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 5

If using, gently fold in the chopped walnuts and raisins to evenly distribute them throughout the dough.

Step 6

Using a spoon or small cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Step 7

Lightly flatten each dough mound with the back of a spoon to form a cookie shape, as the dough will not spread much during baking.

Step 8

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set.

Step 9

Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(621.2g)

Amount per serving	% Daily Value*
Calories	1422.3

Total Fat 25.0g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1200.4mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 18.4g	0%
Total Sugars 115.2g
Protein 32.0g	0%

Vitamin D 0IU	0%
Calcium 160.9mg	0%
Iron 11.8mg	0%
Potassium 1181.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.4%

Protein: 8.7%

Carbs: 75.9%