Spiced Carrot Softies
These spiced carrot cookies are super soft (and a bit healthier) thanks to a secret ingredient — puréed beans!
Servings 36 cookies
Calories 57
Ingredients
- 3/4 cup (175 mL) cooked or canned white beans drained & rinsed well (see tips)
- 3 Tbsp (45 mL) hot water
- 1 Tbsp (15 mL) canola oil
- 3/4 cup (175 mL) brown sugar packed
- 2 eggs
- 1 1/2 cups (375 mL) carrots grated & 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 or more if desired
- 1/2 tsp (2 mL) nutmeg or more if desired
Instructions
- Preheat oven to 350 °F (180 °C).
- Place beans in a food processor, add the hot water and purée until mixture is smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to reach desired consistency. Remove bean purée from food processor and place in medium sized bowl.
- Blend together bean purée and oil. 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.
Tips
- White beans include white kidney, cannellini, Great Northern or navy beans.
- you can add 1/2 cup (125 mL) raisins or chopped dates when adding the grated carrot to the mix.
- For a special treat, spread a small amount of cream cheese icing on top of the cooled cookies!
Nutrition
Serving Size: 1cookie | Calories: 57 | Total Fat: 1g | Carbohydrate: 11g | Fibre: 1g | Sugars: 5g | Protein: 2g | Cholesterol: 11mg | Sodium: 31mg | Potassium: 60mg | Iron: 0.5mg