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Spiced Carrot Softies Servings: 36 cookies INGREDIENTS 3/4 cup (175 mL) cooked or canned white beans, drained and rinsed* 3 Tbsp (75 mL) hot water 1 Tbsp (15 mL) canola oil 3/4 cup (175 mL) brown sugar, packed 2 eggs 1 1/2 cups (375 mL) carrots, grated and loosely packed 2 cups (500 mL) whole wheat flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) nutmeg * White beans include Great Northern, navy, cannellini, white kidney or white pea beans. DIRECTIONS 1. Preheat oven to 350ºF (175ºC). 2. Place beans in food processor, add the hot water and purée until mixture is smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to reach desired consistency. Remove bean purée from food processor and place in medium sized bowl. 3. Blend together bean purée and canola oil. Add brown sugar and eggs and cream together until smooth. Blend in grated carrots. 4. Mix together flour, baking powder, baking soda and spices. Add dry ingredients to wet ingredients and mix until combined. Drop by spoonful's onto greased cookie sheet. Bake for 10 - 12 minutes or until cookie springs back gently when pressed slightly. 5. Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container. NUTRIENTS Per Serving (1 cookie) 57 Calories, 1 g Fat, 0 g Saturated Fat, 11 mg Cholesterol, 11 g Carbohydrate, 1 g Fibre, 5 g Sugar, 2 g Protein, 31 mg Sodium, 60 mg Potassium, 13 mcg Folate, 0.4 mg Iron Cookies | 23

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