The inspiration for this Carrot Cake Cookie came from a family restaurant in Nine Mile River Nova Scotia. My husband and I ordered a slice of carrot cake that was so delicious. Come to learn that the surprise ingredient was pineapple. In our cake-turned-cookie, we use pineapple too. It lightens and softens the rough texture. Granola adds crunch – maple syrup replaces granulated sugar. Ours is a twist on the classic. But this is what we do best at The Finer Cookie – innovate the familiar into the unexpected.
Ingredients: All purpose flour, unsalted butter, fresh carrots, granola, quick oats, egg, pineapple chunks, pecans, maple syrup, cinnamon, powdered ginger, vanilla, sea salt. Each cookie is approximately 2 inches round.
12 COOKIES
