Carol Gillis's recipe packs the flavours of carrot cake into a cookie.
Chewy cran-nutty carrot cookies
375 ml (1 1/2 cups) Splenda (or a mix of 3/4 cup Splenda and 3/4 cup granulated sugar)
2 large eggs
125 ml (1/2 cup) canola oil
250 ml (1 cup) crushed pineapple, undrained
250 ml (1 cup) flaked coconut
250 ml (1 cup) shredded carrot
250 ml (1 cup) dried cranberries
250 ml (1 cup) chopped walnuts
5 ml (1 tsp) vanilla
750 ml (3 cups) quick oats (not instant)
250 ml (1 cup) all-purpose flour
5 ml (1 tsp) baking soda
Preheat oven to 175 C (350 F). Lightly spray cookie sheets or line with parchment paper. In large mixing bowl, combine sugar, eggs and oil, 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 large tablespoonfuls, 3.5 cm (1 1/2 in) apart, onto prepared cookie sheets. Bake 9-11 minutes or until lightly browned. Transfer to wire racks to cool.
Tester's notes: With canola oil, Splenda and oats, this cookie calls up the flavours and moist, comforting texture of carrot cake while offering healthier ingredients than most holiday fare. In keeping with the carrot cake theme, I added about 5 ml (1 tsp) of cinnamon, and you could also ice these treats with cream cheese frosting (though that would, of course, undo some of those lower-calorie benefits).