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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The flavors of carrot cake in a cookie. Ingredients:
1 large egg |
1/3 cup light brown sugar, packed |
1/3 cup canola oil |
1/2 cup raw carrot, grated |
1/3 cup pecans, finely chopped |
1/3 cup pitted dates, finely chopped |
1 tablespoon orange juice |
1 teaspoon orange zest, grated |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F Lightly coat baking sheets with nonstick cooking spray.
2. With electric mixer, beat egg and brown sugar in large bowl until thick and pale. Add oil. Beat until smooth.
3. Add carrot, pecans, dates, orange juice and zest. Mix well.
4. Combine flour, baking powder and salt in small bowl. Add to carrot mixture. Stir until no dry flour remains.
5. Drop, using 1 rounded tablespoonful for each, about 2 inches apart onto prepared baking sheets. Bake for about 15 minutes until golden. Let stand on baking sheets for 5 minutes.
6. Remove cookies from baking sheets and place on wire racks to cool.
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