- 1 c white whole-wheat flour
- ½ tsp baking soda
- 1 ½ c rolled oats
- 1 tsp cinnamon
- 1 tsp dry ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- Egg replacer equal to 2 egg whites
- ¾ c dark brown sugar
- ¼ c vegetable or canola oil
- ¼ c drained crushed pineapple
- ½ c non-dairy milk
- 2 tsp vanilla extract
- 1 c raisins
- 1 c grated carrots
- ½ c chopped walnuts
Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.
In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg.
In a second medium bowl, combine the egg replacer, brown sugar, oil, pineapple, milk and vanilla.
Add the liquid ingredients to the dry ingredients, then stir to combine. Stir in the raisins, carrots and walnuts.
Drop by the tablespoonful onto the prepared cookie sheets, leaving 2" between them. Bake for 12-15 minutes, or until golden around the edges and slightly firm to the touch.