Cranchewey Cran-nutty Carrot Cookies Recipe

PREHEAT oven to 350° (180° C). Lightly spray cookie sheets with vegetable cooking spray.

COMBINE oats, flour and soda; set aside.

COMBINE SPLENDA® Granulated, 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.

Ingredients

  • 3 cups (750 ml) quick-cooking oats
  • 1 cup (250 ml) all-purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 1/2 cups (375 ml) SPLENDA® No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1/2 cup (125 ml) canola oil
  • 1 (8-oz) can (227 g) crushed pineapple, un-drained
  • 1 cup (250 ml) flaked coconut
  • 1 cup (250 ml) shredded carrots
  • 1 cup (250 ml) dried cranberries
  • 1 cup (250 ml) chopped walnuts
  • 1 tsp (5 ml) vanilla extract

Nutrition information

per serving
Total Fat 4.50g
Saturated Fat 1.00g
Sodium 0.30mg
Total Carbohydrates 9.0g
Fibre 1.00g
Sugars 3.00g
Protein 2.00g

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