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updated: 8/16/2011 1:05 PM

Carrot Cake Cookies

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  • These Carrot Cake Cookies are plenty moist thanks to a small amount of oil (instead of butter) for healthier fats and supplemented with crushed pineapple.

      These Carrot Cake Cookies are plenty moist thanks to a small amount of oil (instead of butter) for healthier fats and supplemented with crushed pineapple.
    Associated Press

 

1 cup white whole-wheat flour

teaspoon baking soda

1 cups rolled oats

1 teaspoon cinnamon

1 teaspoon dry ginger

teaspoon ground cloves

teaspoon ground nutmeg

2 egg whites

cup dark brown sugar

cup vegetable or canola oil

cup drained crushed pineapple

cup fat-free milk

2 teaspoons vanilla extract

1 cup raisins

1 cup grated carrots

cup chopped walnuts

Heat the 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 second medium bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla. Add the liquid ingredients to the dry ingredients, then stir to combine. Stir in the raisins, carrots and walnuts.

Drop by the tablespoonful onto the prepared cookie sheets, leaving 2 inches between them. Bake 12-15 minutes, or until golden around the edges and slightly firm to the touch.

Makes 30 cookies.

@Recipe nutrition:Nutrition information per cookie: 100 calories, 4 g fat (0 saturated), 17 g carbohydrates, 2 g fiber, 2 g protein, 0 cholesterol, 30 mg sodium.

Alison Ladman for The Associated Press

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