Carrot Bran Cookies
Wholesome, chewy, and packed with flavor, these Carrot Bran Cookies are the perfect blend of comfort and nutrition in every bite. Made with shredded carrots, crushed bran cereal, and a hint of cinnamon, these cookies strike a delightful balance of earthy and sweet. Studded with juicy raisins or tangy dried cranberries and optionally accented with crunchy walnuts or pecans, they offer a medley of textures and flavors. With a prep time of just 15 minutes, these soft cookies are the ideal treat for busy mornings, afternoon snacks, or guilt-free desserts. Whether you're looking for a fiber-rich cookie or a creative way to bake with carrots, this recipe delivers a satisfying treat that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Bran cereal (crushed)
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup Shredded carrots
- 0.5 cup Raisins or dried cranberries
- 0.5 cup Walnuts or pecans (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, crushed bran cereal, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing until well-incorporated. The dough will be thick.
Gently fold in the shredded carrots, raisins or dried cranberries, and optional chopped nuts until evenly distributed.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are slightly golden and the centers are set.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 415.7 g | 151% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 236.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 402 mg | 31% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
