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Title: Carrot Raisin Cookies
Categories: Lowfat Cookie
Yield: 4 Servings
| 1 1/4 | c | Whole wheat flour |
| 1 | c | Quick cooking oats |
| 1 | ts | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 1/4 | c | Prune butter |
| 1/4 | c | Plus 2 tablespoons honey |
| 3/4 | c | Finely grated carrots |
| 1/3 | c | Golden raisins |
1. Combine the flour, oats, baking soda, and cinammon, and stir to mix well. Add the Prune Butter, honey, and carrots, and stir to mix well. Stir in the raisins.
2. Coat a baking sheet with nonstick cooking spray. Roll the dough into 1 inch balls, and place 1-1/2 inches apart on the sheet. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Using the bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.
3. Bake at 275 degrees for about 18 minutes, (275 is correct), or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks, and cool completely. Serve immediately, or transfer to an airtight container and arrange in single layers separated by sheets of waxed paper.
from the "Secrets of Fat Free Baking" book by Sandra Woodruff, RD.
Nutritional Facts: Calories: 48 Fat: 0.3 grams Protein: 1.2 grams Cholesterol: 0 mg Sodium: 27 mg Fiber: 1.2 gram Calcium: 6 mg Potassium: 64 mg Iron: 0.4 mg Date: Tue, 03 Jan 95 21:27:02 EST From: PAMCAM@delphi.com Yield: 32 Cookies
Converted to MM format by Dale & Gail Shipp, Columbia Md.
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