Crunchewey Carrot Cranberry Cookies

READY IN: 25mins
Recipe by internetnut

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.

Top Review by windsurf

Very nice healthy cookie. I made substitutions for 1 c. pineapple, used 1/4 c added 4 Tbsp plain yogurt. Took longer than 11 min to brown on my special cookie sheet, so I had to cook 16 min. As a result, they were nicely browned on the bottom as I wanted. Used 2/3 c. cocoanut, and 1/3 c dried cranberries. Had no sweetener of the brand suggested, used 50% brown sugar 50% artificial sweetener sold here in Ontario. I like the cookies, not too rich, not too heavy.

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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