Carrot Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Baking Soda, Baking Powder, Salt, Ground Cinnamon, Eggs, Crushed Pineapple, Shredded Carrots, Salted Butter, Splenda Brown Sugar, Chopped Almonds, Flour
Preheat oven to 350 degrees and grease cookie sheets.
Cream the butter and splenda brown sugar together until smooth.
Beat in the eggs one at a time.
Stir in the pineapple and carrots.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; stir this in the carrot mixture.
Mix in the nuts.
Then drop by rounded spoonfuls onto the prepared cookie sheets.
Bake 15 to 20 minutes or until bottoms are golden brown.
Serving Size: 24 Cookies
Number of Servings: 24
Recipe submitted by SparkPeople user AW3240.
Cream the butter and splenda brown sugar together until smooth.
Beat in the eggs one at a time.
Stir in the pineapple and carrots.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; stir this in the carrot mixture.
Mix in the nuts.
Then drop by rounded spoonfuls onto the prepared cookie sheets.
Bake 15 to 20 minutes or until bottoms are golden brown.
Serving Size: 24 Cookies
Number of Servings: 24
Recipe submitted by SparkPeople user AW3240.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 8.1 g
- Cholesterol: 85.7 mg
- Sodium: 154.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.3 g
- Protein: 4.8 g
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