Crunchewey Carrot Cranberry Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 3 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups splenda sugar substitute
• 2 large eggs
• 1/2 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

Recipe

• 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.