Carrot Cake Muffin Cookies

Ingredients

• 0.5 cup butter (I used brumble & brown)
• 0.5 cup brown sugar (they said 1 cup)
• 0.5 cup brown sugar (they said 1 cup)
• 1 Tbsp maple syrup 
• 2 tsp baking soda 
• 1 tsp ground cinnamon 
• 1 tsp ground ginger 
• 0.3 tsp salt 
• 1  eggs 
• 0.3 cup apple sauce unsweetened
• 1 tsp vanilla extract 
• 1 cup pastry flour whole wheat
• 1 cup flour whole wheat white
• 1 cup carrots shredded finely ( 2 medium)
• 0.8 cup raisins 
• 0.5 cup walnut pieces chopped for 3/4 cup, but i only had half, add more (recipe calls )
• 0.5 Tbsp sugar 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender
• hand mixer

Directions

1. Preheat oven to 350
2. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds.
3. Add brown sugar, maple syrup, baking soda, cinnamon, ginger and salt. Beat until combined.
4. Beat in egg, applesauce and vanilla. Beat in as much flour as you can with mixer. Stir in remaining flour, carrots, raisins, walnuts just until combined.
5. Drop by slightly rounded teaspoons 2 apart onto an ungreased cookie sheet.
6. Sprinkle with Turbinado sugar.
7. Bake 8 10 minutes or until edges are firm.
8. Transfer to a wire rack: cool.