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 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|
In a large bowl, whisk together flour, baking powder, cinnamon, ginger and nutmeg.
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.
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.
Use a mini ice cream scoop for easy portioning of the cooking dough.
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)
|Total fat||4 g|
|Saturated fat||0 g|
|Added sugars||4 g|
Original source: Carrot cookies | Heart and Stroke Foundation, 2022.