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Cranchewey Cran-nutty Carrot Cookies

Prep Time :
15 min
Bake Time :
10 min
Makes :
4 1/2 dozen cookies
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This recipe is:

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.

Nutrition Information

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!

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