Walnut & flax carrot cookies
Prep Time:
15 minutes
Cook Time:
13 - 15 minutes
Serving Size:
1 cookie
Dessert
Ingredients
- ½ cup (125 mL) canola oil
- â…” cup (150 mL) brown sugar, lightly packed
- 1 egg
- 1 tsp (5 mL) pure vanilla extract
- ¾ cup (175 mL) whole-wheat or all-purpose gluten-free flour
- ¾ cup (175 mL) rolled oats
- ¼ cup (60 mL) ground flaxseed
- ½ cup (125 mL) chopped walnuts
- 2 tsp (10 mL) cinnamon
- ¼ tsp (1 mL) baking soda
- 1 cup (250 mL) finely grated carrots, packed
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat together canola oil, sugar, egg and vanilla.
- In a separate bowl, toss together flour, oats, flaxseed, walnuts, cinnamon and baking soda.
- Add dry ingredients and carrots to the wet ingredients and stir well by hand to combine.
- Scoop tablespoon-sized portions and place on a cookie sheet, about 2 in. (5 cm) apart. Bake for 13 to 15 minutes. Makes 24 cookies.
Notes
Recipe courtesy of canolainfo.org, featured in Diabetes Canada’s 2018 Healthy Living Calendar
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 110 | |||
| Fat 7 g | 11 % | ||
| Saturated 0.5 g + Trans 0 g | 3 % | ||
| Cholesterol 10 mg | |||
| Sodium 20 mg | 1 % | ||
| Carbohydrate 10 g | 3 % | ||
| Fibre 1.4 g | 6 % | ||
| Sugars 4 g | |||
| Protein 2 g | |||
