Carrot cookies
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!
97 cal
Serves 36
Prep time
0h 15m
Cook time
0h 12m
Total time
0h 27m
![Carrot cookies on a square white plate with a glass of milk with a red straw on the side](https://www.heartandstroke.ca/-/media/images/recipes/en/carrot-cookies-on-a-square-white-plate-with-a-glass-of-milk-with-a-red-straw-on-the-side.jpg?rev=f66edca214414cdcaf39d1ea6560fb23&mw=414&mh=233&hash=D693E7139BF4E6DB7AD9FED01AE00B91)
Ingredients
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
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.