Very good! To make this recipe even better and a little bit on the healthier side I substituted 1/2 cup of the butter for applesauce I used whole wheat flour cut the sugar to 1/2 cup and increased the amount of cinnamon to about 2 to 3 tsp. I didn't put in any orange zest because I didn't have any but I definitely will next time even though they were great without it! All-in-all...a great recipe!
Very good! To make this recipe even better and a little bit on the healthier side I substituted 1/2 cup of the butter for applesauce I used whole wheat flour cut the sugar to 1/2 cup and increased the amount of cinnamon to about 2 to 3 tsp. I didn't put in any orange zest because I didn't have any but I definitely will next time even though they were great without it! All-in-all...a great recipe!
Great cookies! Very soft and moist inside which I like. My changes: finely chopped carrots rather than grated and whole wheat flour rather than all-purpose. I also pressed the cookies lightly with a glass bottom before baking since they don't flatten at all on their own.
I halfed the recipe and I added vanilla because I didnt have any orange zest. I also cooked these in my toaster oven so they didnt brown on the sides but I took them out at the time said in the recipe. This is THE BEST recipe I have tried on this site! These cookies are excellent!!! and since I see people added other things to the recipe like walnuts and raisins I guess that means I can add more carrots!!!! thank you so much for this recipe. it is SUPER DUPER DELICIOUS!!!! if i ever gave any other recipe 5 stars I take one back and give this one extras. yummy yummy yummy
They were AWESOME. 1st batch was really good but the 2nd batch I added raisins and walnuts and topped them off the an orange glaze. FABULOUS!!!
Flavor is very good. The dough was stiff enough to roll into balls and then flatten with a fork. They didn't spread much. Nice to have a crisper carrot cookie.
I'm on a diet right now and this recipe was exactly the recipe I was looking for. To make this recipe even more low-fat I used 1 cup I can't Believe It's Not Butter Light (which has the half the fat and calories than normal butter) and I used 1/2 cup white sugar and 1/2 cup brown sugar because I didn't have Splenda on hand. I'm also a cookie dough fiend so out of curiosity I tried some of the dough before I added in the carrots. It was so yummy and it was nice to know I was only eating one raw egg:). Like some of the other revewiers said the cookies don't spread much when you bake them and the dough is a little bit sticky so before placing the balls on the cookie sheet I flattened them in my hands a bit. Also instead of greasing a cookie sheet or using wax paper I just stuck them on aluminum foil so when my first batch finished I simply took the foil (with the cookies still on it) out of the pan set it on the counter and let it cool while I grabbed a new sheet of foil and baked my second batch. i made this review before i baked the cookies and after they baked they were very bland. recipe needs sugar and tastes better as a dough
These are truely yummy I added 1/2 Teespoon of ground Cardamon powder & the whole seeds of 2-3 whole Cardamon pods to the mixture... Devine!!!!
These are delicious! I used whole wheat flour no salt and a full teaspoon of cinnamon along with a dash of nutmeg. I also added about a cup of raisins which I had soaked in hot water. I also used 1/2cup white sugar and 1/4cup splenda brown sugar mix. I had to cook them longer about 15-18 mins but it could be my oven. Very good!
I made these cookies with the pulp leftover from juicing some carrots. I made them as an experiment to see if my kids would eat a cookie with a veggie in it. Of course I didn't tell them what the orange piecies were till they tried it. They LOVED them and I had to make more the next day. Even my 14yr old niece wanted seconds.
