Carrot cake cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1/2 tsp baking soda1 cup(s) white whole wheat flour1 1/2 cup(s) quick cooking rolled oats1 tsp ground cinnamon1 tsp ground ginger1/4 tsp ground cloves1/4 tsp ground nutmeg1/2 cup(s) Egg Beaters Refrigerated Egg Whites1/4 cup(s) unsweetened applesauce1/2 cup(s) fat-free skim milk2 tsp vanilla extract1 cup(s) raisins1 cup(s) uncooked carrot(s), grated1/2 cup(s) chopped walnuts1/4 cup(s) pineapple, crushed and drained1/2 cup(s) Stevia Extract In The Raw Baking Serving, Stevia/Splenda3/4 cup(s) packed light brown sugar
Heat the oven to 375 degrees. Lightly coat 2 large baking sheets with cooking spray. In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves, nutmeg and Stevia/Splenda. In a second medium bowl, combine the egg whites, brown sugar, unsweetened applesauce, pineapple, milk and vanilla. Add the liquid ingredients to the dry ingredients, then stir to combine. Stir in the raisins, carrots and walnuts. Drop by the tablespoonful onto the prepared cookie sheet, leaving 2 inches between them. Bake for 12 to 15 minutes, or until golden around the edges and slightly firm to the touch. Makes 30 cookies.
Serving Size: 30 cookies
Serving Size: 30 cookies
Nutritional Info Amount Per Serving
- Calories: 86.9
- Total Fat: 1.7 g
- Cholesterol: 0.1 mg
- Sodium: 76.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
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