Ingredients Jump to Instructions ↓

  1. 3/4 cup whole-wheat pastry flour

  2. 1/2 cup all-purpose flour

  3. 1/2 teaspoon baking soda

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. 1/4 teaspoon salt

  7. 2 tablespoons unsalted butter

  8. 1/4 cup canola oil

  9. 1/4 cup dark brown sugar

  10. 3 tablespoons granulated sugar

  11. 1 egg

  12. 1/4 cup (1 small jar) strained carrot baby food

  13. 1 teaspoon vanilla extract

  14. 1/2 cup rolled oats

  15. 1/2 cup bran cereal flakes

  16. 1/3 cup raisins

  17. 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Instructions Jump to Ingredients ↑

  1. Place rack in center of oven and preheat oven to 350 degrees F.

  2. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

  3. Per Cookie: Calories; 190 Total fat 9 g (Saturated fat 2 g); Cholesterol 25 mg; Sodium120 mg; Carbohydrates 23 g; Fiber 2 g; Protein 3 g


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