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Carrot Cake-Oatmeal Cookies

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Carrot Cake-Oatmeal Cookies
  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 36
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Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for “healthified” carrot cake-oatmeal cookies.

Ingredients

Cookies

1
pouch Betty Crocker™ oatmeal cookie mix
1/2
cup applesauce
1/2
cup grated carrot
1
tablespoon water
1
teaspoon ground cinnamon
1/4
cup fat-free egg product

Frosting

4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
tablespoon light butter with canola oil, softened
1
teaspoon vanilla
1 1/2
cups powdered sugar
1/4
cup finely chopped nuts, if desired

Directions

  • 1 Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
  • 2 On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • 3 Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4 In small bowl, mix all frosting ingredients, except nuts, with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.
Tips  

For best results, make sure cream cheese is at room temperature.

For a crispier cookie, substitute 1/4 cup light butter with canola oil for 1/4 cup of the applesauce.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
10
)
Daily Value
Total Fat
1 1/2g
2%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
35mg
1%
Total Carbohydrate
17g
6%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
1g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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