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
Ingredients
| 1 1/2 cups | all purpose flour with added bran | 375 mL |
| 1 tsp | baking powder | 5 mL |
| 1/2 tsp | ground cinnamon | 2 mL |
| 1/4 tsp | each ground ginger and nutmeg | 1 mL |
| 1 1/2 cups | shredded carrots (2 carrots) | 375 mL |
| 1/2 cup | 0% plain Greek yogurt | 125 mL |
| 1/3 cup | packed brown sugar | 75 mL |
| 1/4 cup | water | 50 mL |
| 3 tbsp | canola oil | 45 mL |
| 2 tbsp | ground flaxmeal | 25 mL |
| 1 tsp | vanilla | 5 mL |
| 1/4 cup | unsalted and roasted sunflower seeds | 50 mL |
Directions
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.
Tips
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 |
| Protein | 2 g |
| Sodium | 27 mg |
| Potassium | 92 mg |
| Total fat | 4 g |
| Saturated fat | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 14 g |
| Fibre | 2 g |
| Sugars | 5 g |
| Added sugars | 4 g |
Original source: Carrot cookies | Heart and Stroke Foundation, 2022.
