Rating: 4 stars
33 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 6

These breakfast cookies have finely shredded carrot or zucchini hidden inside -- but you'll never notice, because we tossed in raisins, pecans, and brown sugar, too.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
bake:
12 mins
total:
32 mins
Servings:
12
Yield:
12 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line two cookies sheets with parchment paper. In a large bowl beat brown sugar, canola oil, and butter with a mixer on medium 30 seconds. Beat in the next five ingredients (through salt). Beat in both flours and carrot. Stir in oats, cranberries, and pecans.

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  • Scoop about 3 Tbsp. dough into mounds on prepared cookie sheets. Bake 12 to 14 minutes or until bottoms are golden brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.

  • In a small bowl combine yogurt and honey. When cookies have cooled, drizzle with yogurt glaze, if desired.

To Store

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts

210 calories; fat 11g; cholesterol 21mg; saturated fat 2g; carbohydrates 26g; mono fat 6g; poly fat 3g; insoluble fiber 2g; sugars 12g; protein 3g; vitamin a 934.9IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 16.7mcg; sodium 129mg; potassium 83mg; calcium 18mg; iron 1mg.
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