Healthy Carrot Cake Oatmeal Cookies
A cozy, naturally sweet cookie that combines grated carrots, banana, and oats for a nutritious snack that’s perfect for breakfast or lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup oats (old-fashioned or quick oats)
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup mashed bananas (about 1 medium ripe banana)
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup or honey (maple for vegan)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the oats and grated carrots, stirring to distribute the carrots evenly.
- Add the mashed banana, applesauce, and maple syrup (or honey), mixing until the mixture is moistened.
- Sprinkle in the cinnamon, nutmeg, baking powder, and salt, stirring until evenly folded in.
- Fold in the chopped nuts and raisins if using. Taste the batter for sweetness and spice.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 1 inch apart and gently flattening each mound.
- Bake for 12–15 minutes, until the edges are golden and the centers are set but still soft.
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Use old-fashioned oats for a chewier texture; quick oats make a slightly softer cookie. These cookies can be stored at room temperature for up to 2 days or refrigerated for up to 4–5 days. They freeze well for up to 3 months.