Carrot cake cookies

1/2 tsp baking soda
1 cup(s) white whole wheat flour
1 1/2 cup(s) quick cooking rolled oats
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup(s) Egg Beaters Refrigerated Egg Whites
1/4 cup(s) unsweetened applesauce
1/2 cup(s) fat-free skim milk
2 tsp vanilla extract
1 cup(s) raisins
1 cup(s) uncooked carrot(s), grated
1/2 cup(s) chopped walnuts
1/4 cup(s) pineapple, crushed and drained
1/2 cup(s) Stevia Extract In The Raw Baking Serving, Stevia/Splenda
3/4 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