Less Sweet Sweet Stuff

To work in my office is to experience a constant parade of sweets.  They come in all shapes, store bought treats from a coworker's vacation, classic baked goods from a family baking adventure, ice cream parties to celebrate jobs well-done, and everyone's favorite, snack on Friday.

On one particular day my office had an extra large Pineapple Upside Down Cake, Chocolate Bombe cake (that was nearly a foot tall), and Ben and Jerry's Make Your Own Sundae in the lobby.  After partaking and indulging that afternoon I decided to start skipping the sugar, or at least be more selective.  I've since realized that having it less often really does make it more of a treat.  Have no fear, sugar isn't banned - I have enjoyed a few s'mores since our fiesta - I had to make sure their deliciousness wasn't a fluke.  It wasn't!

Cutting back on traditional sugar though didn't mean I was cutting back on baking.  Looking in my refrigerator for inspiration I found these carrots.  They were too soft to dip, it's still too hot to consider roasting root vegetables, so obviously there was no better place for them that in a cookie!

Sugar Free Carrot Cookies

Ingredients:
¾ Cup of Whole Wheat Flour
½ Cup of Cake Flour
1 Cup of Whole Oatmeal (dry)
1 tsp of baking powder
A dash of sea salt

1 Cup Shredded Carrots
½ Cup of Olive Oil
½ Cup of Maple Syrup
Spring of fresh grated ginger

First mix all of the dry ingredients (flours, oatmeal, baking powder, and salt) and then pour in the shredded/grated carrots.  (You can decide how finely grated you want your carrots to be, but keep an eye on them, you do not want carrot juice.)  You can mix these all with a fork, or have one less thing to wash and mix it with your fingers (that's what I did).

Then pour in the wet ingredients (oil and syrup).  We're you going to plug in your mixer?  You can skip that to.  I used a soup spoon to mix this together - a soup spoon!  Nothing is easier than that.

Then just roll them out into little balls, about the size of a tablespoon.  I used a Silpat mat on one sheet and a piece of tin foil on the other.  The tin foil cookies' bottoms were darker, some might say a bit on the burnt side, but they still got rave reviews - I think the extra color caramelized that sugars in the syrup.  Either way, I don't think you can go wrong.

When they are out of the oven you are going to want to eat them all.  We did do that, so I speak from experience.  They are delightful plain, but they are decadent with a little swipe of cream cheese. These made a terrific guilt-free mid-week dessert, and I can foresee them making an appearance at future brunches and snacks.