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Crunchewey Carrot Cranberry Cookies

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“Enjoy the flavors of a carrot cake baked in a cookie. This came from Obesity Help. I have not tried this, just posting for safe keeping.”
READY IN:
25mins
SERVES:
54
YIELD:
4 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350°. Lightly spray cookie sheets with vegetable cooking spray.
  2. COMBINE oats, flour and soda; set aside.
  3. COMBINE SPLENDA® Granular, 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.
  4. DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.
  5. BAKE 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool.

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