Part cookie and part muffin, these soft cookies contain walnuts and ground flaxseed that provide fibre and, along with the canola oil, healthy fats.

Makes 24 servings
Cooking time: N/A

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 toasted 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.

Notes

Serving Size
1 cookie

Recipe courtesy of canolainfo.org, featured in Diabetes Canada’s 2018 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar

Nutritional Information

Per Serving
Calories 110
Total fat 7 g
Saturated fat 0.5 g
Cholesterol 10 mg
Sodium 20 mg
Carbohydrates 10 g
Fibre 1.4 g
Protein 2 g
Sugars 4 g
Having diabetes doesn't mean you can't have a treat occasionally! The walnuts, ground flaxseed, canola oil and carrots in these cookies provide antioxidants, omega-3 fatty acids and fibre, all of which are good for your heart. – Cynthia Keith, registered dietitian, Lower Sackville, N.S.
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