• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes about 30 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Robin Hood® Original All Purpose Flour
  • ½ cup Robin Hood® Whole Wheat All Purpose Flour
  • ½ cup ground flaxseed
  • 2 tbsp ground chia seeds
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 can Eagle Brand® Low Fat Sweetened Condensed Milk
  • ¾ cup plain non-fat yogurt
  • 1/3 cup Canola or Vegetable Oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup peeled and grated apple
  • 1 cup peeled and grated carrot
  • ¾ cup raisins
  • ½ cup pumpkin seeds

Serving Size: about 30 cookies


Serving Size: about 30 cookies

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Combine flours, ground flax seed, ground chia seeds, cinnamon and baking soda in large mixing bowl.
  • Beat condensed milk, yogurt, oil, egg and vanilla in a separate large mixing bowl with a handheld whisk. Pour into dry mixture. Stir just until combined. Add remaining ingredients. Mix well.
  • Drop by tbsp (15 mL) onto prepared baking sheets. Bake in preheated oven 18-20 minutes or until golden brown. Remove and cool on wire rack.


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