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