Name: Healthier Carrot Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Cuisine: US
Ingredients: 1 cup honey; 2/3 cup coconut oil; 2 cups grated carrots; 2 large eggs; 1 cup all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3 cups quick-cooking oats; 1 cup raisins; 1/2 cup chopped walnuts

Imagine the comforting warmth of carrot cake intertwined with the hearty goodness of oatmeal cookies. These treats strike a delightful balance, offering a slightly healthier indulgence perfect for a guilt-free breakfast or afternoon snack.

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. (5 minutes)

02

Step

In a large bowl, use an electric mixer to beat together the honey and coconut oil until light and creamy. Add the grated carrots and eggs, beating until well combined. (7 minutes)

03

Step

In a separate large bowl, sift together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the carrot mixture, stirring until just combined. Stir in the oats, raisins, and chopped walnuts until evenly distributed throughout the dough. (10 minutes)

04

Step

Drop generous spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, gently flatten the cookies with a fork. (5 minutes)

05

Step

Bake in the preheated oven until the tops are golden brown, approximately 15 minutes. Allow the cookies to cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely. (20 minutes)

For a nut-free version, simply omit the walnuts. You can substitute them with sunflower seeds or pumpkin seeds for added texture.
These cookies are best stored in an airtight container at room temperature for up to 3 days.
Feel free to experiment with other dried fruits, such as cranberries or chopped dates, in place of the raisins.

Adelle Mclaughlin

Written by

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