Chocolate Carrot Cake Cookies

• 1/2 cups Butter, Softened To Room Temperature
• 1 cup Sugar
• 1 whole Egg
• 2 whole Carrots, Grated
• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 Tablespoon Pumpkin Pie Spice
• 1 cup Chocolate Covered Rasins
• 1/2 cups Greek Yogurt
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla

1. For the cookies:
2. 1. In a medium-sized bowl, cream together butter and sugar.
3. 2. Beat in the egg then gently stir in grated carrots.
4. 3. In a small bowl, combine flour, baking soda, salt, and spice.
5. 4. Stir the dry ingredients into the wet ingredients until thoroughly combined.
6. 5. Add in raisins and stir to combine.
7. 6. Chill batter for 15 minutes and preheat oven to 375u0b0F.
8. 7. On a lightly oiled baking sheet, spoon on about two tablespoons worth of batter for each cookie. Bake for about 10 minutes, or until cookies are browned. They will be still spongy in the middle; don't fear, they will stiffen up upon cooling.
9. For the glaze:
10. 1. Combine yogurt, powdered sugar and vanilla into a small bowl.
11. 2. Lightly drizzle on top of cooled cookies.

butter, sugar, egg, carrots, whole wheat flour, allpurpose, baking soda, salt, pie spice, chocolate, greek yogurt, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-carrot-cake-cookies/ (may not work)