Walnut and Flax Carrot Cookies
Part cookie and part muffin, these soft cookies are loaded with cinnamon.
Print
Pin
Email
Share
Servings: 24 cookies
Ingredients
- 1/2 cup canola oil
- 2/3 cup brown sugar, lightly packed
- 1 egg
- 1 tsp pure vanilla extract
- 3/4 cup whole-wheat or all-purpose gluten-free flour
- 3/4 cup rolled oats
- 1/4 cup ground flaxseed
- 1/2 cup chopped toasted walnuts
- 2 tsp cinnamon
- 1/4 tsp baking soda
- 1 cup finely grated carrots, packed
Instructions
- Preheat oven to 350ᵒF (180ᵒC). Line baking sheet with parchment paper.
- In mixing bowl, beat together canola oil, sugar, egg, and vanilla.
- In 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 cookie sheet, about 2 in. (5-cm) apart. Bake for 13–15 minutes.
Nutrition Facts
Walnut and Flax Carrot Cookies
Serving Size
1 cookie
Amount per Serving
Calories
110
% Daily Value*
Fat
7
g
11
%
Saturated Fat
0.5
g
3
%
Cholesterol
10
mg
3
%
Sodium
20
mg
1
%
Potassium
65
mg
2
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.