Sugarfree Oatmeal/Carrot Cake cookies w/raisins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
* Carrots, raw, 1.5 cup, grated * Egg, fresh, 2 large * Crisco Pure Vegetable Oil 1/2 cup * Applesauce, unsweetened, 1/2 cup * Quaker Long Cooking Oatmeal, 1 3/4 cups * Baking Soda, 1 tsp * Cinnamon, ground, 1 tsp * Salt, 1/2 tsp * Raisins, 1 cup (not packed)
Preheat oven to 350
In one bowl add mix dry ingredients:
1 cup plus a bit more long cooking oats - ground into flour (I use my food processor)
1/2 + a bit more whole long cooking oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup unpacked raisins
In another bowl mix wet ingredients:
1 1/2 cups grated carrots (or 1 cup grated zucchini works too)
2 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
Add dry ingredients to the wet and mix until blended completely. Let sit for about 5 minutes until the liquid is absorbed.
Drop by measured tablespoons onto parchment lined cookie sheets (I use the Airbake pans - so cooking time may vary)
Bake for 15 - 18 minutes until firm and golden brown in color. Remove from pan and cool on a wire rack (I do this immediately)
Makes at least 48.
I have children and adults alike lining up for these cookies - a great way to get some veggies into those persnickidy eaters!
Number of Servings: 48
Recipe submitted by SparkPeople user LIZBETHMSR.
In one bowl add mix dry ingredients:
1 cup plus a bit more long cooking oats - ground into flour (I use my food processor)
1/2 + a bit more whole long cooking oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup unpacked raisins
In another bowl mix wet ingredients:
1 1/2 cups grated carrots (or 1 cup grated zucchini works too)
2 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
Add dry ingredients to the wet and mix until blended completely. Let sit for about 5 minutes until the liquid is absorbed.
Drop by measured tablespoons onto parchment lined cookie sheets (I use the Airbake pans - so cooking time may vary)
Bake for 15 - 18 minutes until firm and golden brown in color. Remove from pan and cool on a wire rack (I do this immediately)
Makes at least 48.
I have children and adults alike lining up for these cookies - a great way to get some veggies into those persnickidy eaters!
Number of Servings: 48
Recipe submitted by SparkPeople user LIZBETHMSR.
Nutritional Info Amount Per Serving
- Calories: 45.5
- Total Fat: 2.8 g
- Cholesterol: 8.9 mg
- Sodium: 55.9 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g
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