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Carrot Raisin Cookies
Diabetic Living Magazine
“This classic cookie recipe can be made with sugar substitute for a diabetes-friendly dessert option.”
½ cup butter, softened
1 cup packed brown sugar (see Tip)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup unsweetened applesauce
1 teaspoon vanilla
2 cups whole wheat flour
1 cup carrots, finely shredded (2 medium)
¾ cup raisins
¾ cup finely chopped walnuts
1Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, cinnamon, ginger and salt; beat until combined. Beat in egg, applesauce and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour, carrots, raisins and walnuts just until combined.
2Drop by slightly rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
Tips: If using sugar substitute, choose Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1 cup brown sugar. Nutrition Per Serving with Substitute: same as below, except 88 cal., 11 g carb. (5 g sugars), 113 mg sodium. Exchanges: 0 other carbohydrate., 1 fat.
To store, layer between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.