Carrot Cake Cookies
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
30 cookies
ingredients
- 1 cup white whole wheat flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 2 egg whites
- 3⁄4 cup dark brown sugar
- 1⁄4 cup canola oil
- 1⁄4 cup crushed pineapple, drained
- 1⁄2 cup nonfat milk
- 2 teaspoons vanilla extract
- 1 cup raisins
- 1 cup carrot, grated
- 1⁄2 cup walnuts, chopped
directions
- Preheat oven to 375 degrees. 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 separate bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla.
- Add the liquid ingredients to the dry ingrediens, then stir to combine. Stir in the raisins, carrots and walnuts.
- Drop by 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.
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