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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
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.
Serving Size: 1 cookie
Total Calories: 80
Calories from Fat: 40
Total Fat: 4.5 g
Saturated Fat: 1 g
Cholesterol: 10 mg
Sodium: 30 mg
Total Carbohydrate: 9 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 2 g
Exchanges Per Serving: 1/2 Starch, 1 Fat
This recipe, when compared to a traditional recipe, has a 19% reduction in calories, a 35% reduction in carbohydrates and a 66% reduction in sugars!