Carrot Cake Cookies
1 cup whole-wheat flour
½ tsp baking soda
1 ½ cups rolled oats
1 tsp cinnamon
1 tsp dry ginger
¼ tsp ground cloves
¼ tsp 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 tsp vanilla extract
1 cup raisins
1 cup grated carrots
½ cup chopped walnuts
Heat oven to 375. 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 raisins, carrots and walnuts. Drop by the tablespoonful on to 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 touch.
