Carrot Cake Cookies

1.5 cups all-purpose flour (we use a whole wheat blend and it’s always fine)

1 tsp ground cinnamon

1 tsp ground nutmeg

.5 tsp baking soda

.5 tsp salt

3/4 cup brown sugar

1/4 cup (1/2 stick) butter, softened

¼ cup unsweetened applesauce

1 egg

.5 tsp vanilla

1 cup grated carrots

1cup raisins or chopped dried pineapple (I know we’vesubstituted cranberries, or fresh, strained pineapple before)

1. preheat oven to 350. Grease cookie sheets or line with parchment

2. Stir together first 4 ingredients in bowl. In separate bowl, cream butter and brown sugar, add egg & vanilla, beat until well blended.

3. stir in flour mixture. stir in last three ingredients. Drop by tablespoonfuls 2 inches apart onto cookie sheets.

4. bake for 12-14 minutes or until cookies are set and edges are lightly browned. Cool on sheet for 1 minutes, then transfer to racks to cool completely