Carrot Cake Muffin Cookies

• 1/2 cups Butter Or Margarine, Softened
• 1/2 cups Brown Sugar
• 1 Tablespoon Maple Syrup
• 2 teaspoons Baking Soda
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/4 teaspoons Salt
• 1 whole Egg (or Equivalent Amount Of Egg Substitute)
• 1/4 cups Unsweetened Apple Sauce
• 1 teaspoon Vanilla Extract
• 1 cup Whole Wheat Pastry Flour
• 1 cup White Whole Wheat Flour
• 1 cup Finely Shredded Carrots (about 2 Medium)
• 3/4 cups Raisins
• 3/4 cups Walnuts, Chopped
• 1/2 Tablespoons Turbinado Sugar

1. Preheat oven to 350 F.
2. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
3. Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined.
4. Beat in egg, applesauce and vanilla. Beat in as much flour as you can with the mixer. Then use a wooden spoon to stir in remaining flour, carrots, raisins and walnuts just until combined.
5. Drop by slightly rounded teaspoons 2" apart onto an ungreased cookie sheet. Sprinkle with turbinado sugar. Bake 8 - 10 minutes or until edges are firm. Transfer to a wire rack to cool.
6. Adapted from Better Homes and Gardens.

butter, brown sugar, maple syrup, baking soda, ground cinnamon, ground ginger, ubc, egg, ubc, vanilla, whole wheat pastry flour, flour, carrots, raisins, walnuts, turbinado sugar

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