1/3 c. butter
2/3 c. date sugar
1/3 c. nonfat dry milk
1 egg white
1 tsp. almond extract
1 c. whole wheat flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. carob chips
2 c. granola
1/4 c. raisins
1/8 c. water, if needed

In a mixing bowl, cream the butter, date sugar, milk powder, egg white and almond extract until fluffy. In another bowl, mix together the whole wheat flour, baking soda and salt.

Combine the dry ingredients with the butter mixture. Add the carob chips, granola and raisins. Add the water, if needed, until dough holds together nicely. Chill dough 1 hour or until firm.

Shape chilled dough into 1 1/2 inch balls. Place 2 inches apart on a baking sheet lined with foil or parchment. Bake 10-12 minutes at 350 degrees or until cookie tops are slightly browned. Transfer to wire racks to cool.