Mar 8, 2010 / 8 notes

Healthy Cookie Recipe: Carrot Cake Cookie

I love sweets and baked goods.  However, I believe in balance and I would not be able to live a happy life if that meant no sweets.  Being the Splenda hater I am, I was thrilled to receive a package from NuNaturals with plenty of stevia alternatives galore.  Stevia is an all natural sugar alternative with zero calories.  It was just approved last year by the FDA allowing products to move from the supplement section, to the sugar substitute isle.  Stevia, unlike splenda or equal, is natural but has a bitter taste.  In order to sell it in packet form, it has to be mixed with other ingredients.  Many leave a funny after taste.  I love Truvia and was disappointed to find out that they don’t have a baking blend (high temps can mess with the stuff).  NuNaturals has a stevia baking blend that has little to no aftertaste.  I’ve made a few recipes they provided but I decided to venture on my own and her is my success.

Carrot Cake Cookies

I usually don’t use this many ingredients in my recipes, but feel free to use Splenda instead of Stevia and Erythritol or just use 1 1/4 cups of sugar if you don’t mind the calories.   You can also use regular butter and flour.


1/2 cup of unsalted Organic Butter (room temperature)

3/4 cup of NuNaturals Sweetener Stevia Baking Blend

1/4 cup of Erythritol Crystals (NuNaturals Sweet Health)

2 Eggs

1/2 cup of Applesauce

1 tsp Vanilla Extract

2 1/4 cups of Whole Wheat Pastry Flour

1/2 - 1 tsp Baking Powder

1-1 1/2 cups of Shredded Carrots

1 med sizes Shredded Zucchini

1/2 walnuts

1/2 raisins

1 tsp Cinnamon

1/2 tsp Nutmeg

1 tsp of Ginger (I used fresh grated but you don’t have to)

Preheat oven to 350 degrees.  Blend together the butter and sugar substitutes (stevia blend and erythritol) until creamy.  Then add the eggs, applesauce and vanilla.  Next slowly blend in the flour and add the baking powder.  Add in the cinnamon, and optional nutmeg and ginger.

Lastly add the remaining ingredients and blend well together.

Spoon batter on a cookie sheet, about 11 or 12 per sheet.

Bake in over for 6-10 minutes depending on your desired consistency.  I liked them on the un-done side.

Once they are done, let them cool before you eat.  You can leave them as in or you can top them with some coconut butter or a light cream cheese frosting for a total carrot cake frosted cookie! 

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