Winnipeg Free Press - PRINT EDITION

12 Days of Cookies

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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).

Republished from the Winnipeg Free Press print edition December 13, 2012 C6

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