Walnut & flax carrot cookies

Ingredients

• ½ cup (125 mL) canola oil
• ⅔ 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

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, beat together canola oil, sugar, egg and vanilla.
3. In a separate bowl, toss together flour, oats, flaxseed, walnuts, cinnamon and baking soda.
4. Add dry ingredients and carrots to the wet ingredients and stir well by hand to combine.
5. 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