Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A good recipe for carrots leftover from juicing.

Recipe Summary

cook:
12 mins
total:
32 mins
prep:
20 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray baking sheet with cooking spray.

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  • Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined.

  • Drop tablespoonfuls of dough about 2 inches apart onto prepared baking sheet.

  • Bake in preheated oven until edges are brown, 12 to 15 minutes.

Nutrition Facts

180 calories; protein 1.7g; carbohydrates 27.5g; fat 7.3g; cholesterol 19mg; sodium 114mg. Full Nutrition
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