Recipe

from the "Secrets of Fat Free Baking" book by
Sandra Woodruff, RD.

Carrot Raisin Cookies
Yield 32 Cookies
Nutritional Facts:
Calories: 48
Fat: 0.3 grams
Protein: 1.2 grams
Cholesterol: 0 mg
Sodium: 27 mg
Fiber: 1.2 gram
Calcium: 6 mg
Potassium: 64 mg
Iron: 0.4 mg

1-1/4 cups whole wheat flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon 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

1. 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.

2. 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.

3. 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.