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Walnut and Flax Carrot Cookies

24 cookies

Cooking Time: 15 min

Part cookie and part muffin, these soft cookies are loaded with cinnamon.

125 mL	canola oil	1/2 cup
150 mL	brown sugar, lightly packed	2/3 cup
1	egg	1
5 mL	pure vanilla extract	1 tsp
175 mL	whole-wheat or all-purpose gluten-free flour	3/4 cup
175 mL	rolled oats	3/4 cup
60 mL	ground flaxseed	1/4 cup
125 mL	chopped toasted walnuts	1/2 cup
10 mL	cinnamon	2 tsp
1 mL	baking soda	1/4 tsp
250 mL	finely grated carrots, packed	1 cup

Step 1
Preheat oven to 350ᵒF (180ᵒC). Line baking sheet with parchment paper.

Step 2
In mixing bowl, beat together canola oil, sugar, egg, and vanilla.

Step 3
In separate bowl, toss together flour, oats, flaxseed, walnuts, cinnamon, and baking soda.

Step 4
Add dry ingredients and carrots to the wet ingredients and stir well by hand to combine.

Step 5
Scoop tablespoon-sized (15 mL) portions and place on cookie sheet, about 2 inches (5 cm) apart. Bake for 13-15 minutes.

Nutrition Information
Valeur nutritive

1 portion : 1 cookie

% Daily Value
% valeur quotidienne

Amount
Teneur

Calories / Calories 110

Fat / Lipides 7 g

Saturated / saturés 0.5 g
+ Trans / trans

Cholesterol / Cholestérol 10 mg

Sodium / Sodium 20 mg

Carbohydrates / Glucides 10 g

Fiber / Fibres 1.4 g

Sugars / Sucres 4 g

Protein Protéines 2 g

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Recipe provided by CanolaInfo.