Carrot Cookies

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Carrot Cookies
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Carrot Cookies

Total Time30 minutes
Course: Dessert
Servings: 30 cookies
Author: Virginia Cooperative Extension, Healthy Futures

Ingredients

  • 1/2 cup margarine soft
  • 1 cup honey
  • 1 cup carrot grated
  • 2 egg whites well beaten
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups quick cooking oats
  • 1 cup raisins

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Preheat oven to 350°F. Spray baking sheet with non-stick spray.
  • Scrub the carrots with a clean vegetable brush under cold running water. Peel if desired.
  • Grate carrots with grater until a one cup measure is full. Set aside.
  • Put margarine and honey together in a large bowl, or mixer,and cream margarine and honey together.
  • Separate the egg whites from the yolks. Beat the whites with a fork. Add egg whites to the bowl with margarine and honey.
  • In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oatmeal. Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed and ingredients distributed throughout dough. Do not over mix.
  • Add carrots and raisins to the mixture. Stir until mixed through.
  • Drop from teaspoon on baking sheet. Flatten slightly with fork and bake cookies for 10 minutes, or until lightly browned.
  • Remove from the oven and let cool on the baking sheet for 2-5 minutes before transferring to a wire rack to completely cool.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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