Recipes and Cooking Carrot Breakfast Cookies 3.8 (33) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 17, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 12 mins Total Time: 32 mins Servings: 12 Yield: 12 cookies Jump to Nutrition Facts Ingredients ½ cup packed brown sugar ⅓ cup canola oil 2 tablespoon butter, softened 1 egg 1 teaspoon vanilla ½ teaspoon baking soda ½ teaspoon ground nutmeg ¼ teaspoon salt ¾ cup whole wheat flour ½ cup all-purpose flour ½ cup finely shredded carrot or zucchini ¾ cup regular rolled oats ⅓ cup dried cranberries or raisins ⅓ cup chopped pecans 4 ounce plain yogurt (optional) 2 tablespoon honey (optional) Directions 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. 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. Blaine Moats 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. Rate it Print Nutrition Facts (per serving) 210 Calories 11g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 210 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 21mg 7% Sodium 129mg 6% Total Carbohydrate 26g 9% Total Sugars 12g Protein 3g Vitamin C 0.3mg 2% Calcium 18mg 1% Iron 1mg 6% Potassium 83mg 2% Folate, total 16.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.