These chewy little nuggets are perfect to tuck into a lunch bag or enjoy after school with milk. Pack them for on-the-go treats in the car for the family, perfect to pop in your mouth!

by Emily Richards PH Ec.

97 cal Serves 36

Prep time: 0h 15m

Cook time: 0h 12m

Total time: 0h 27m


1 1/2 cupsall purpose flour with added bran375 mL
1 tspbaking powder5 mL
1/2 tspground cinnamon2 mL
1/4 tspeach ground ginger and nutmeg1 mL
1 1/2 cupsshredded carrots (2 carrots)375 mL
1/2 cup0% plain Greek yogurt125 mL
1/3 cuppacked brown sugar75 mL
1/4 cupwater50 mL
3 tbspcanola oil45 mL
2 tbspground flaxmeal25 mL
1 tspvanilla5 mL
1/4 cupunsalted and roasted sunflower seeds50 mL


Step 1

In a large bowl, whisk together flour, baking powder, cinnamon, ginger and nutmeg.

Step 2

In another bowl, whisk together yogurt, sugar, water, oil, flax and vanilla. Pour over flour mixture and stir to combine. Stir in carrots and seeds.

Step 3

Scoop dough in tablespoons onto parchment paper lined baking sheet. Bake in 400° F (204° C) oven for about 12 minutes or until bottom is golden and centre is still soft. Repeat with remaining dough.


Tip 1

Use a mini ice cream scoop for easy portioning of the cooking dough.

Tip 2

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 weeks.

Nutritional information Per serving (2 cookies)

Calories 97
Protein2 g
Sodium27 mg
Potassium92 mg
Total fat4 g
Saturated fat0 g
Cholesterol0 mg
Carbohydrates14 g
Fibre2 g
Sugars5 g
Added sugars4 g

Original source:  Carrot cookies | Heart and Stroke Foundation, 2022.