Crunchewey Carrot Cranberry Cookies Recipe

Name: Crunchewey Carrot Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups quick-cooking oats; 1 cup all-purpose flour; 1 teaspoon baking soda; 1 ½ cups Splenda sugar substitute; 2 large eggs; ½ cup canola oil; 8 ounces can crushed pineapple, un-drained; 1 cup flaked coconut; 1 cup shredded carrot; 1 cup dried cranberries; 1 cup chopped walnuts; 1 teaspoon vanilla extract

Servings: persons

3 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1 ½ cups Splenda sugar substitute
2 large eggs
½ cup canola oil
8 ounces can crushed pineapple, un-drained
1 cup flaked coconut
1 cup shredded carrot
1 cup dried cranberries
1 cup chopped walnuts
1 teaspoon vanilla extract

1
PREHEAT oven to 350.
2
Lightly spray cookie sheets with vegetable cooking spray.
3
COMBINE oats, flour and soda; set aside.
4
COMBINE SPLENDA Granular, eggs, and canola oil in a large mixing bowl, stirring until blended.
5
Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended.
6
Add dry ingredients, stirring until blended.
7
DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets.
8
BAKE 10 to 11 minutes or until lightly browned.
9
Transfer to wire racks to cool.

1247

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups quick-cooking oats, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 ½ cups Splenda sugar substitute, and more.

Yes, Crunchewey Carrot Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crunchewey Carrot Cranberry Cookies

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