Carrot Raisin Cookies
Courtesy of Sandra Woodruff, RD, from the 'Secrets of Fat Free Baking'
1-1/4 cups whole wheat flour
1 cup quick cooking oats
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 cup prune butter
1/4 cup plus 2 tablespoons honey
3/4 cup finely grated carrots
1/3 cup golden raisins
Combine the flour, oats, baking soda, and cinammon, and stir to mix well. Add the Prune Butter, honey, and carrots, and stir to mix well. Stir in the raisins.
Coat a baking sheet with nonstick cooking spray. Roll the dough into 1 inch balls, and place 1-1/2 inches apart on the sheet. (If the dough is too sticky to handle, place it in the freezer for a few minutes.) Using the bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.
Bake at 275 degrees for about 18 minutes, (275 is correct), or until golden brown. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks, and cool completely. Serve immediately, or transfer to an airtight container and arrange in single layers separated by sheets of waxed paper.
See other recipes submitted by Chet Day