Healthy carrot cake oatmeal cookies on a plate with a fork

Healthy Carrot Cake Oatmeal Cookies

BySavannah Brooks
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Why make this recipe

These Healthy Carrot Cake Oatmeal Cookies are a delicious and nutritious alternative to traditional cookies. They are made with wholesome ingredients, making them a great choice for breakfast or a snack. Packed with fiber from the oats and carrots, along with natural sweetness from the banana or applesauce, these cookies are both satisfying and guilt-free. Plus, they’re easy to make and perfect for sharing with family and friends.

How to make Healthy Carrot Cake Oatmeal Cookies

Ingredients

  • 1 cup rolled oats
  • 1 cup grated carrots
  • 1/2 cup mashed banana or unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins or coconut flakes (optional)

Directions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the rolled oats, grated carrots, mashed banana (or applesauce), honey (or maple syrup), and vanilla extract until well combined.
  3. Add the ground cinnamon, baking soda, and salt. Mix again until evenly distributed. If using, fold in the nuts and raisins (or coconut flakes).
  4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake for 12-15 minutes or until the edges are golden brown.
  6. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy your healthy cookies!

How to serve Healthy Carrot Cake Oatmeal Cookies

These cookies are best served warm, but they are delicious at any temperature. You can enjoy them on their own, with a glass of milk, or paired with yogurt. They also make a great addition to a lunchbox or picnic.

How to store Healthy Carrot Cake Oatmeal Cookies

Store the cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to make Healthy Carrot Cake Oatmeal Cookies

  • Use fresh grated carrots for a better texture and flavor.
  • For added sweetness, you can adjust the amount of honey or maple syrup to your taste.
  • Try adding different mix-ins like chocolate chips or dried cranberries for variety.
  • Make sure not to overbake the cookies; they should be soft in the middle but firm around the edges.

Variation

Feel free to make these cookies gluten-free by using certified gluten-free oats. You can also experiment with different spices, such as nutmeg or ginger, to give the cookies a unique twist.

FAQs

1. Can I substitute the oats?
You can use quick oats, but rolled oats give the best texture.

2. How can I make these cookies vegan?
Replace honey with maple syrup and use unsweetened applesauce instead of banana.

3. Can I freeze the dough?
Yes, you can freeze the cookie dough. Just scoop it out onto a baking sheet and freeze, then store it in a container. Bake from frozen, adding a minute or two to the baking time.

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Healthy Carrot Cake Oatmeal Cookies

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delicious and nutritious oatmeal cookies made with wholesome ingredients, perfect for breakfast or a snack.

Ingredients

  • 1 cup rolled oats
  • 1 cup grated carrots
  • 1/2 cup mashed banana or unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins or coconut flakes (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the rolled oats, grated carrots, mashed banana (or applesauce), honey (or maple syrup), and vanilla extract until well combined.
  3. Add the ground cinnamon, baking soda, and salt. Mix again until evenly distributed. If using, fold in the nuts and raisins (or coconut flakes).
  4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake for 12-15 minutes or until the edges are golden brown.
  6. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to three days or refrigerate for up to a week. Freeze for up to three months with parchment paper between layers.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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