Carrot Cake Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Serving size: 1 cookie (30g)
Calories: 80

Icing

** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after use of raw egg.

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.

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