Ingredients & Directions
1/2 c Shortening
1 c Grated Raw Carrots
1 c Honey
1/2 c Egg Beaters
1 c All-purpose flour
1 c Whole-wheat flour
2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
2 c Quick-cooking oats
1 c Raisins; (optional)
1/2 c Walnuts; chopped
In a large bowl, cream shortening. Stir in carrots, honey and egg
substitute. Gradually stir in remaining ingredients.
Drop from teaspoon on greased or sprayed baking sheets and flatten
slightly. Bake at 350 for approx 10 minutes or until lightly browned.
Makes about 60 cookies.
According to my
Yields
1 Servings
