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Spiced Carrot Softies

These cookies are super soft (and a bit healthier) thanks to a secret ingredient — pureed beans!


  • 1/2 cup (125 mL) white kidney bean puree*
  • 1 Tbsp (15 mL) canola oil
  • 3/4 cup (175 mL) brown sugar, packed
  • 2 eggs
  • 1 1/2 cups (375 mL) carrots, grated and loosely packed
  • 2 cups (500 mL) whole wheat flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) nutmeg


Preheat oven to 350⁰F (175⁰C).

Blend together bean puree and canola oil in a medium sized bowl. Add brown sugar and eggs and cream together until smooth. Blend in grated carrots.

In a separate bowl, mix together flour, baking powder, baking soda and spices. Add dry ingredients to wet ingredients and mix until combined. Drop by spoonfuls onto greased or parchment lined cookie sheet. Bake for 10 -12 minutes or until cookie springs back gently when pressed slightly.

Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container.


  • White bean puree can be made from white kidney, cannellini, Great Northern or navy beans.

How to Purée Pulses

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