CARROT CAKE COOKIES

By á-825

Ingredients

• 1 C (white) whole wheat flour
• 1/2 tsp baking soda
• 1 1/2 C rolled oats
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 2 egg whites
• 3/4 C dark brown sugar
• 1/4 C canola oil
• 1/4 C drained crushed pineapple
• 1/2 fat-free milk
• 2 tsp vanilla extract
• 1 C raisins
• 1 C grated carrots
• 1/2 C chopped walnuts

Preparation

Step 1

Heat oven to 375 deg.
Lightly coat 2 large baking sheets with cooking spray
In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg.
In a second bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla.
Add the liquid ingredients to the dry, then stir to combine.
Stir in the raisins, carrots and walnuts.
Drop by the Tablespoonful onto the prepared cookie sheets, leaving 2 inches between them. Bake for 12 to 15 minutes, or until golden around the edges and slightly firm to the touch.

100 cal. per cookie; 2 grams fiber;