U.S. HEALTH RESOURCES AND SERVICES

These carrot cake inspired breakfast cookies are now a low-fat snack!

Yields: 8 big cookies

INGREDIENTS

• 1 cup white whole wheat or all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large egg whites
• 2 tablespoons granulated sugar
• 1/3 cup packed dark brown sugar
• 2 tablespoons vegetable oil
• 2 tablespoons prune puree (prune baby food)
• 1 teaspoon vanilla
• 1/2 teaspoon grated orange zest
• 2/3 cup oats, old fashioned or quick (not instant)
• 2/3 cup shredded or grated carrots
• 1/3 cup raisins
• 1 oz toasted nuts

DIRECTIONS

Preheat oven to 350 degrees F.

In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside

In a large bowl, whisk the egg whites. Stir in both sugars, prune puree, oil, and vanilla and orange. Add flour mixture and stir until flour is absorbed. Stir in oats, carrots, raisins and nuts.

Using a 1/4 cup measure, scoop up big mounds of dough – they should be a bit larger than golf balls. Place on parchment paper or Silpat lined cookie sheets and bake for 17- 20 minutes.

NOTES

Each cookie weighs a little less than 2 oz.

With nuts: 217 Calories; 6g Fat (24.6% calories from fat); 5g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

Without nuts: Per Serving (excluding unknown items): 195 Calories; 4g Fat (18.6% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber;

Enjoy!