ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carrot-Oatmeal-Pecan Snack Cookies

Prep time 20 mins
Bake time 14 mins
Cool time 10 mins
Yield Makes about 4 dozen (serving size: 1 cookie)
These nutritious cookies are great with a cup of cold low-fat milk for breakfast on the go. Store them in zip-top plastic freezer bags in the freezer for up to one month.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, softened
  • 6 ounces reduced-fat cream cheese, softened
  • 1 1/2 cups firmly packed dark brown sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 3 cups uncooked regular oats
  • 3/4 cup dried cherries
  • 2 grated carrots
  • Vegetable cooking spray
  • 1/2 cup chopped pecans

Nutrition Information

  • calories 99
  • caloriesfromfat 0.0 %
  • fat 2.7 g
  • satfat 1.3 g
  • monofat 0.9 g
  • polyfat 0.5 g
  • protein 2.1 g
  • carbohydrate 16.1 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 70 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.

  2. Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats, dried cherries, and grated carrot.

  3. Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.

  4. Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.