Carrot Cake Cookies

1 cup white whole-wheat flour

½ teaspoon baking soda

1½ cups rolled oats

1 teaspoon cinnamon

1 teaspoon dry ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 egg whites

¾ cup dark brown sugar

¼ cup vegetable or canola oil

¼ cup drained crushed pineapple

½ cup fat-free milk

2 teaspoons vanilla extract

1 cup raisins

1 cup grated carrots

½ 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