Sweet fresh-grated carrot makes all the difference in these cakey spiced cookies. The filling is just greek yogurt mixed with honey, but it tastes decadent sandwiched in between the cinnamony orange layers. Cute enough for a party, but healthy enough for everyday, they are definitely going on my 'make again' list.
1 Cup Flour
1/2 Cup Wheat Bran
1/2 Cup Oatmeal
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1 tbsp Cinnamon
1 tsp. Pumpkin Pie Spice (or fresh nutmeg, cause I'm sure you're more likely to have that around)
1/2 Cup Chopped Pecans
1 tbsp. Real Vanilla Extract
1 1/2 Cups Shredded Carrot (not store bought- freshly grated in a cheese grater)
1/2 Cup Unsweetened Applesauce
2 tbsp. Butter, room temperature
2/3 Cup Brown Sugar
1/2 Cup Golden Raisins
17.6 oz Container (about 2 Cups) 2% Greek Yogurt (Fage brand recommended)
1/2 Cup Local Honey
1 tsp. Cinnamon
Oven to 325°
1. In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.
2. Gently, in thirds add the dry ingredients to the wet. You should get a pretty thick dough at this point, firm enough keep form on a baking sheet, but still more moist than your typical cookie.
3.Line the baking sheet with parchment paper. Use an ice cream scoop for large cookies, or a tablespoon for smaller ones and set them 2'' apart. Bake for 12-16, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.
In the meantime, mix all filling ingredients with a whisk and put in fridge to firm up.
Allow cakey cookies to cool before assembling the sandwiches. After assembling, freeze for 30 minutes or so to make them easier to eat.
Makes 20 Minis