Crunchewey Carrot Cranberry Cookies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Enjoy the flavors of a carrot cake baked in a cookie. This came from Obesity Help. I have not tried this, just posting for safe keeping. Ingredients:
3 cups quick-cooking oats |
1 cup all-purpose flour |
1 teaspoon baking soda |
1 1/2 cups splenda sugar substitute |
2 large eggs |
1/2 cup canola oil |
8 ounces can crushed pineapple, un-drained |
1 cup flaked coconut |
1 cup shredded carrot |
1 cup dried cranberries |
1 cup chopped walnuts |
1 teaspoon vanilla extract |
Directions:
1. PREHEAT oven to 350°. Lightly spray cookie sheets with vegetable cooking spray.
2. COMBINE oats, flour and soda; set aside.
3. COMBINE SPLENDA® Granular, eggs, and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended. Add dry ingredients, stirring until blended.
4. DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.
5. BAKE 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool.
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