Splenda Crunchewey Cran-Nutty Carrot Cookies

By Hklbrries

Ingredients

• 3 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 1/2 cups Splenda No-Calorie Sweetener, Granular
• 2 large eggs
• 1/2 cup canola oil
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup flaked coconut
• 1 cup shredded carrots
• 1 cup dried cranberries
• 1 cup chopped walnuts
• 1 tsp vanilla extract

Details

Servings 5
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 350 F. Lightly spray cookie sheets with vegetable cooking spray.

Combine oats, flour and soda; set aside.

Combine Splenda, eggs, and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended. Add dry ingredients, stirring until blended.

Drop dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.

Bake 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool.