Healthy Carrot Cake Oatmeal Cookies
Chewy, lightly spiced cookies loaded with grated carrots, oats, and raisins, sweetened naturally and perfect for a wholesome snack.
Ingredients
Dry Ingredients
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
Mix-Ins
- 1.5 cups old-fashioned rolled oats
- 1 cup grated carrots finely shredded
- 0.33 cup raisins golden or regular
- 0.5 cup toasted shredded coconut unsweetened, optional
Wet Ingredients
- 0.5 cup unsweetened applesauce
- 0.33 cup brown sugar lightly packed
- 0.25 cup honey
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
Instructions
Dry Ingredients
- In a small bowl whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until combined.
Mix-Ins
- In another bowl stir old-fashioned rolled oats, grated carrots, raisins, and toasted shredded coconut with the dry mixture until every flake is coated.
Wet Ingredients
- Whisk unsweetened applesauce, brown sugar, honey, melted coconut oil, and vanilla extract in a small bowl until glossy.
- Fold the wet mixture into the oat–carrot mixture until just sticky.
- Scoop 1½-tablespoon portions onto parchment-lined baking sheets, spacing 2 inches apart.
- Chill on the baking sheet for 10 minutes, then bake at 350°F for 12–14 minutes, until edges are golden and centers are set.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough before baking prevents spreading and yields cookies with a chewier texture.
Allowing the cookies to rest on the baking sheet helps them finish baking gently and keeps them tender.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18g
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