Makes 18 Cookies
1/2 cup honey
1/4 cup SPLENDA® Sugar Blend
1 tablespoon unsalted butter, softened
1/4 cup canola oil
1 egg white
3 cups shredded carrots (6 medium)
2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts or pecans
2 ounces reduced-fat cream cheese, softened
1/2 cup powdered sugar
2 -3 teaspoons fat-free milk
1/4 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside.
In a large bowl, combine honey, Splenda, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.
In a medium bowl, stir together flours, pumpkin pie spice, baking powder, baking soda, and 1/4 teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in the 3/4 cup nuts.
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.
For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with the 1/4 cup nuts.
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0.0g
Total Carbohydrates: 27g
Dietary Fiber: 2g