Total Time
Prep 15 mins
Cook 12 mins

These cookies use besan/gram (chickpea) flour and whole wheat flour and contain no salt. The besan lends a somewhat nutty flavor, and shortening keeps the cookies soft.

Ingredients Nutrition


  1. Peel and finely grate one full carrot.
  2. Cream together the shortening and sugar.
  3. Mix in the egg.
  4. Add in the flour and baking powder.
  5. Fold in finely grated carrot until blended well.
  6. Drop by spoonfuls onto greased cookie sheet.
  7. Bake at 375 for 10-13 minutes.
Most Helpful

In the past I haven't enjoyed the texture of baked besan (rather than fried), but this recipe was great. As the other reviewer suggested, I added ground ginger and cardamom (and forgot the vanilla). This cookie is sweet, and I wonder if it would benefit from a dash of salt. Thank you, I'll be making these again!

Cubanita January 24, 2010

A very good recipe. Very easy to whip some up and a light, cake texture. I have altered it this way, for my own tastes, as I love the bite of ginger with carrots. CREAMED 1/4 cup butter 1/2 cup brown sugar 1 egg ADDED 1/2 cup finely grated carrot 1 Tb grated ginger COMBINED 1/2 cup besan flour 1/2 cup whole wheat flour 1 tsp baking powder (I didn't use any vanilla but I did put 1/4 tsp gr. cardamom in the last half of the batter) Added dry to wet then followed your temp and baking times. A very tasty, soft cookie. A good breakfast cookie as you have protein and the energizing properties of ginger. A wonderful idea! Thank you for sharing, wowmarlene! :)

~^~ Cuisine ala' Cathryn ~^~ June 15, 2007