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Government Cookies: Healthy Treats

Cookie recipes found in government documents.

Carrot-raisin cookies

Carrot-Raisin cookies

Source:  Cooking for people with food allergies, United States, Dept. of Agriculture, 1988
See another carrot cookie recipe here.

Per cookie:

Calories…50        Cholesterol…0
Total fat …2 grams Sodium…34 milligrams

Barley flour …2 ½ cups
Baking Soda… ½ teaspoon
Salt…1/2 teaspoon
Vegetable shortening… ½ cup
Sugar… ¾ cup
Vanilla…2 teaspoons
Carrots, finely shredded … 1 cup
Raisins, chopped… ½ cup
Water… ¼ cup

1. preheat oven to 350 F (moderate).
2. Grease baking sheet.
3. Mix flour, baking soda, and salt.
4. Mix shortening, sugar, and vanilla until creamy,
5. Stir in carrots and raisins.
6. Alternate adding dry ingredients and water to carrot mixture. Mix well after each addition.
7. Drop dough by teaspoonfuls onto baking sheet, about 2 inches apart.
8. Bake 12 minutes or until cookies are set and lightly browned.
9. Remove from baking sheet while still warm.
10. Cool on rack.

Sugarless Oatmeal Cookies

Sugarless Oatmeal Cookies
Source: What’s Cooking? USDA Mixing Bowl


3 banana (ripe)
1/3 cup margarine
2 cups quick-cooking oats (uncooked)
1/4 cup skim milk?
1/2 cup raisins
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees.

2. Put the margarine in a small saucepan. Melt it on low heat.

3. Put all the ingredients in a mixing bowl. Mix really well.

4. Let the mix stand for about 5 minutes, until the oats are wet.

5. Lightly grease the cookie sheet.

6. For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.

7. Bake the cookies for 15 to 20 minutes.

8. Let the cookies cool on the cookie sheet for about 1 minute.

9. Move the cookies to wire racks or a towel. Let them cool completely.


Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network

Website Recipes

Potato Cookies


Source: Oregon Food News, a U.S. Food Administration 

2 cups sifted flour

3 tablespoons shortening

½ teaspoon salt

1 egg well beaten

2 teaspoons baking powder 1 cup mashed potato

¾ cup brown sugar

Cream together the butter and sugar, and add the well-beaten egg and the mashed potato (free from lumps) Beat until smooth, then add the twice - sifted mixture of flour, salt and baking powder. It will not usually be necessary to add any liquid.

Mix until a dough is formed stiff enough to roll. Place on floured board, roll until about one-eighth thick, cut in to rounds, and place on greased baking sheet. Bake 15 minutes in moderately hot oven, or until a delicate brown.  Bake more slowly than ordinary wheat-flour cookies.

(Thank you to Jey Wann of Oregon State Library)

Even more!

Need more recipes? Try this great guide from Texas Christian University (TCU), Mary Couts Burnett Library. This guide was created by Dr. Rebecca Sharpless.

Breakfast Pumpkin Cookies

Breakfast Pumpkin Cookies
Source: USDA

Makes: 48 servings

Bake these cookies the night before and enjoy a delicious treat on busy mornings.


1 3⁄4 cups pumpkin (pureed, cooked)
1 1⁄2 cups brown sugar
1⁄2 cup vegetable oil
1 1⁄2 cups flour
1 1⁄4 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon ground ginger
1 cup raisins
1 cup walnuts (chopped)


1. Preheat oven to 400 degrees.

2. Mix pumpkin, brown sugar, eggs, and oil thoroughly.

3. Blend dry ingredients and add to pumpkin mixture.

4. Add raisins and nuts.

5. Drop by teaspoonfuls on greased cookie sheet.

6. Bake 10-12 minutes until golden brown.


Learn more about pumpkin(link is external).

Source: Oregon State University Cooperative Extension Service, Healthy Recipes