Carrot cookies | Heart and Stroke Foundation

Ingredients

• 1 1/2 cups (375 mL) all purpose flour with added bran
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) ground cinnamon
• 1/4 tsp (1 mL) each ground ginger and nutmeg
• 1 1/2 cups (375 mL) shredded carrots (2 carrots)
• 1/2 cup (125 mL) 0% plain Greek yogurt
• 1/3 cup (75 mL) packed brown sugar
• 1/4 cup (50 mL) water
• 3 tbsp (45 mL) canola oil
• 2 tbsp (25 mL) ground flaxmeal
• 1 tsp (5 mL) vanilla
• 1/4 cup (50 mL) unsalted and roasted sunflower seeds