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Crunchewey Cran-Nutty Carrot Cookies




Source of Recipe


SPLENDA


List of Ingredients




3 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 cups SPLENDA® No Calorie Sweetener, Granular
2 large eggs
1/2 cup canola oil
1 (8-ounce) can crushed pineapple, un-drained
1 cup flaked coconut
1 cup shredded carrots
1 cup dried cranberries
1 cup chopped walnuts
1 teaspoon vanilla extract


Recipe



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