Charlie and Emma’s Favourite Carrot Cookies

These cookies are great for a healthy snack as they are made with whole grains that provide fibre, and they are lower in sugar than typical cookies. The texture is like that of a muffin, and the flavour is like carrot cake without the icing, making this our favourite carrot cookie too.

1 cup whole wheat flour 250 mL

¾ cup quick-cooking rolled oats 175 mL

½ cup ground flax seed 125 mL

1 tsp ground cinnamon 5 mL

½ tsp baking soda 2 mL

1 large egg 1

¾ cup lightly packed brown sugar 175 mL

½ cup soft, non-hydrogenated margarine 125 mL

1 tsp vanilla 5 mL

1 cup grated carrots 250 mL

1. Preheat oven to 350°F (180°C). Lightly spray baking sheets with non-stick cooking spray.

2. In a medium bowl, combine flour, oats, flax seed, cinnamon and baking soda.

3. In a large bowl, using an electric mixer, beat egg, brown sugar, margarine and vanilla until smooth. Fold in flour mixture. Stir in carrots.

4. Drop dough by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets.

5. Bake for 10-15 minutes or until lightly browned. Let cool on baking sheet on a wire rack for 5 minutes.