 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | whole wheat cake flour | 1/8 | teaspoon | baking powder | 1/2 | dash | salt | 1/8 | teaspoon | cinnamon, ground | 1 3/4 | tablespoons | unsalted butter, room temperature | 12 2/3 | teaspoons | Stevia - any other sugar sub | 1/8 | teaspoon | orange zest | 2/3 | fluid ounce | egg beaters | 1/3 | teaspoon | vanilla extract | 1/4 | medium | Carrots, raw | 1/8 | cup slices | apples, peeled, cored and diced | 1/8 | small (2-1/2" dia) (approx 4 per lb) | apple, Granny Smith, peeled, thinly sliced | 1/2 | small box (1.5 oz) | raisins, seedless | 1 1/4 | tablespoons | coconut, flaked | 2/3 | ounce | walnuts |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 and line baking sheets with parchment paper | | 2 | Sift flour, baking soda, salt and cinnamon in medium bowl. In large bowl combine butter, sugar and orange zest. Mix on medium speed until smooth. Add eggs and vanilla and mix until blended. Mix in carrots, apple, raisins, coconut, and walnuts. The batter will become liquid from the moist apples and carrots. On low speed add the flour mixture, mixing just until incorporated. | | 3 | Using ice cream sccop, masure out 20 cookies spacing at least 2 1/2 inches apart. Bake the cookies on rack in middle of oven until bottoms are browned and a toothpick inserted into the middle comes out clean. Let cool 5 minutes then transfer to wire rack. | | 4 | Dust the cooled cookies with powdered sugar if desired. |
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