Saturday, August 20, 2011

Carrot Spice Cookies

1/4 C sugar
1/4 C Splenda
1/2 butter substitute
1 1/2 C shredded carrots
3/4 C light brown Sugar
1 1/2 teaspoon pumpkin pie spice
1/4 egg substitute
2 Tblsp molasses
3/4 teaspoon salt
1 1/2 C wheat germ
2 C flour
1 C quick oats
1/3 C ground flax seed

We spredded the carrots first and set aside.  We started by mixing the wet ingredients and then slowly mixed in the dry ingredients.  Once it's well mixed, put in the refrigerator for at least one hour. 

Preheat oven to 350 degrees, scoop by teaspoons onto cookie sheet, press out and flatten the cookies.  Bake fore about 12 mins.  They will be firm when done.  Cool for 10 mins and put on cookie rack.