Recipes  
Carrot and Whole Grain Cookies
Carrot and Whole Grain Cookies
Open in full-screen mode

Carrot and Whole Grain Cookies

Preparation
30 MIN
Cooking
30 MIN
Makes
20 cookies
Freezes
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
  2. In a bowl, combine the oats, spelt flour, ground flax, ginger and baking soda.
  3. In another bowl, cream the butter and sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, or with a wooden spoon, add the dry ingredients. Add the carrots and dates. Mix well.
  4. Using a 2-tbsp (30 ml) ice cream scoop, spoon balls of batter onto the baking sheets, evenly spacing them out. Flatten the balls slightly.
  5. Bake one sheet at a time for 15 minutes or until the cookies are lightly golden but still soft at the centre. Let cool completely on a wire rack.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.