Carrot Cookies
Servings: 30 cookies
Ingredients
- 1/2 cup margarine soft
- 1 cup honey
- 1 cup carrot grated
- 2 egg whites well beaten
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups quick cooking oats
- 1 cup raisins
Instructions
- Wash hands with soap and water for 20 seconds.
- Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
- Preheat oven to 350°F. Spray baking sheet with non-stick spray.
- Scrub the carrots with a clean vegetable brush under cold running water. Peel if desired.
- Grate carrots with grater until a one cup measure is full. Set aside.
- Put margarine and honey together in a large bowl, or mixer,and cream margarine and honey together.
- Separate the egg whites from the yolks. Beat the whites with a fork. Add egg whites to the bowl with margarine and honey.
- In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oatmeal. Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed and ingredients distributed throughout dough. Do not over mix.
- Add carrots and raisins to the mixture. Stir until mixed through.
- Drop from teaspoon on baking sheet. Flatten slightly with fork and bake cookies for 10 minutes, or until lightly browned.
- Remove from the oven and let cool on the baking sheet for 2-5 minutes before transferring to a wire rack to completely cool.