Carrot Cookies

Carrot + Cookie? Really? Does this equation add up to = delicious? Actually it does! (Or I wouldn't bother to put it here right!) These cookies are an easy-to-transport substitute for carrot cake (especially if you put a little swipe of fat free cream cheese and sprinkle a few walnuts bits on top!)

1/2 cup soft margarine
1/4 cup honey
2/3 cups Splenda
1 tablespoon water
1 cup raw carrots, grated
2 egg whites, beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 cups raw oatmeal, quick oats
1 cup raisins (optional)

Heat oven to 350 degrees

1. In large bowl cream together margarine, honey, water, Splenda. Add in egg whites and carrots.
2. Mix together rest of ingredients and gradually stir into wet ingredients. Be sure all flour is mixed in but do not over stir.
3. Drop teaspoon-tablespoon sized balls of dough onto greased cookie sheet. Flatten slightly. Bake for approximately 10 minutes until lightly browned.
ENJOY!!