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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 25 |
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Ingredients:
1 cup(s) white whole-wheat flour |
1/2 teaspoon(s) baking soda |
1 1/2 cup(s) rolled oats |
1 teaspoon(s) cinnamon |
1 teaspoon(s) dry ginger |
1/4 teaspoon(s) ground cloves |
1/4 teaspoon(s) ground nutmeg |
2 egg whites |
1/4 cup(s) dark brown sugar |
1/4 cup(s) vegetable or canola oil |
1/4 cup(s) drained crushed pineapple |
1/2 cup(s) fat-free milk |
2 teaspoon(s) vanilla extract |
1 cup(s) raisins |
1 cup(s) grated carrot |
1/2 cup(s) chopped walnuts |
Directions:
1. Heat the oven to 375 degrees. Lightly coat 2 large baking sheets with cooking spray.
2. In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg.
3. In a second medium bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla.
4. Add the liquid ingredients to the dry ingredients, then stir to combine. Stir in the raisins, carrots and walnuts.
5. Drop by the tablespoonful onto the prepared cookie sheets, leaving 2 inches between them. Bake for 12 to15 minutes, or until golden around the edges and slightly firm to the touch.
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