Mine were fat free because I used half fat-free plain yogurt, and half prune puree for the fat (you actually scale the prune puree to half of the fat replaced too). I used whole wheat flour, underfilled my sugar, used flax instead of egg, and added 2 tsp of cinnamon and a few shakes of both nutmeg and ginger. I didn't measure my carrots, but I definitely used more than directed, and they still turned out great! Also didn't have orange zest, so I used vanilla. Great, fluffy cookies. A little bland, but in my opinion, the point of carrot cookies isn't to have an insulin explosion:)
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Mine were fat free because I used half fat-free plain yogurt, and half prune puree for the fat...