Carrot Cake Cookies

Ingredients

Cookie

• 1 ¼ cups (300 ml) all-purpose flour

• ½ teaspoon (2.5 ml) cinnamon

• ¼ teaspoon (1.25 ml) ground ginger

• ¼ teaspoon (1.25 ml) ground nutmeg

• ¼ teaspoon (1.2 ml) salt

• ¼ teaspoon (1.25 ml) baking soda

• 4 tablespoons (60 ml) unsalted butter at room temperature

• ½ cup (120 ml) Truvia Sweet Complete® Brown Sweetener

• ¼ cup (60 ml) unsweetened apple sauce

• 1 egg at room temperature**

• ½ teaspoon (2.5 ml) vanilla extract

• ½ cup (120 ml) freshly grated or diced carrots

• ½ cup (120 ml) chopped pecans

Icing

• 2 tablespoons (30 ml) cream cheese room temperature

• 1 tablespoon (15 ml) butter room temperature

• ½ cup (120 ml) Truvia Sweet Complete® Confectioners Sweetener

• 1 tablespoon (15 ml) milk

• ½ teaspoon (2.5 ml) vanilla extract

Directions

• 1.  

  Preheat oven to 350° F. Line large baking sheet with parchment paper.

• 2.  

  Sift together the flour, cinnamon, ginger, nutmeg, salt, and baking soda. Set aside.

• 3.  

  To the bowl of a mixer fitted with the paddle attachment, add butter and Truvia Sweet Complete^® Brown Sweetener. Cream at medium speed for 2 minutes, or until combined.

• 4.  

  Add applesauce and mix until combined.

• 5.  

  Beat in the egg and vanilla for 1 minute.

• 6.  

  Add the dry ingredients to the bowl and mix at low speed for about 30 seconds, or until only a few streaks of flour remain.

• 7.  

  Remove the mixing bowl from the mixer and fold the carrots and pecans into the batter using a rubber spatula.

• 8.  

  Using a cookie scoop, scoop the cookies onto the prepared sheet pan, make sure the cookies are spaced about 1 ½ inches apart. Press down flat with buttered hand.

• 9.  

  Bake for 10-12 minutes.

• 10.  

  Transfer to a cooling rack to cool completely. Repeat with remaining dough.

• 11.  

  While the cookies cool, make the icing; In a medium size bowl add cream cheese and butter. By hand, or hand mixer, mix until creamy.

• 12.  

  Add Truvia Sweet Complete^® Confectioners Sweetener, milk, and vanilla. Mix until combined. You want the icing to be slightly runny, but firm enough to pipe. Add more milk as needed to reach desired consistency.

• 13.  

  Transfer to a sealable bag and knead the bag to remove any lumps.

• 14.  

  Just before piping, trim the corner off the bag.

• 15.  

  Pipe frosting on the cooled cookies and serve.

• 16.  

  Store in a sealable container.