Carrot Cookies

Carrot Cookies

Directions: 25 minutes
Cook time: 20 minutes
Servings: Environ 18 biscuits
Allergens: Eggs, Wheat and triticale,
No-cook Plan ahead Vegetarian


  • 125 ml (½ cup) non-hydrogenated margarine or butter
  • 60 ml (¼ cup) molasses
  • 60 ml (¼ cup) brown sugar
  • 2 eggs
  • 250 ml (1 cup) whole wheat flour
  • 250 ml (1 cup) wheat bran
  • 1 ml (¼ tsp.) salt
  • 5 ml (1 tsp.) baking soda
  • 1 ml (¼ tsp.) each: ground nutmeg, cinnamon and ginger
  • 1 carrot, grated (about 250 ml [1 cup])


  1. Place the rack in the center of the oven. Preheat oven to 180°C (350°F).
  2. In a large bowl, blend together the margarine, molasses, and brown sugar with a wooden spoon. Add the eggs.
  3. In another bowl, mix together the flour, bran, salt, baking soda, and spices.
  4. Add the dry ingredients to the mix.
  5. Add the carrots and mix well.
  6. Line two baking sheets with parchment paper. Drop the dough onto the sheets in balls of about 30 ml (2 tbsp.), leaving space between each (the dough will spread during cooking).
  7. Place one baking sheet on each oven rack and bake for 10 to 12 minutes. Switch the sheets around halfway through the cooking.
  8. Allow cookies to cool for one minute on the baking sheet. Then transfer to a rack and allow to cool completely.
  9. Store in an airtight container.


Wheat bran is inexpensive and widely available in grocery stores. It is usually found on the shelves near the oatmeal. Wheat bran stores best in the freezer. It is often added to recipes to boost fiber content, which helps make desserts and snacks more filling.

Don’t worry if you don’t have all the spices the recipe calls for. Just make your own mix from your favorite spices you’ve got on hand.