With natural sweetness from apple, carrots, and raisins, these Healthy Oatmeal Cookies are a yummy treat that you’ll love to share with the kids. And they’re a one-bowl dessert that’s a super fun way to serve up produce too!

healthy oatmeal cookies with apples and carrots on tray

Healthy Oatmeal Cookies

These cookies have a batter that’s loaded with nutritious ingredients including a full cup of carrots, a grated apple, raisins, and oatmeal—and they taste SO good. I love baking these with my girls because there’s no need for electric tools and you can mix the batter together in one bowl. The kids usually nibble on the carrots and apples as they help!

The sweetness in this recipe comes from the produce and honey. The honey also helps the batter hold together and makes it easy to form into cookies. You can use maple syrup if you prefer.

(My oldest kiddo always requests to make a batch of these to leave for the Easter Bunny in the spring!)

TIP: These are made without eggs or gluten, so they’re a great option for kids with allergies.

ingredients in healthy oatmeal cookies on countertop

Ingredients

To make this recipe, you’ll need:

TIP: I prefer to grate the carrot myself on a box grater as it usually has a finer texture than shredded carrots from the store, though both will work in the recipe.

  • Quick oats: Or rolled oats ground finely in a blender or food processor.
  • Whole wheat flour
  • Baking powder
  • Cinnamon
  • Grated carrot: I like to grate a whole carrot on a box grater.
  • Grated apple: I like to grate a whole apple, peel and all, on a box grater.
  • Raisins: I love golden raisins here for their color, but any variety work.
  • Seeds or chopped nuts: Choose sunflower seeds, chopped walnuts, or chopped pecans.
  • Coconut oil, melted: Or you can use butter.
  • Honey or maple syrup

TIP: I prefer to grate the carrot myself on a box grater as it usually has a finer texture than shredded carrots from the store, though both will work in the recipe.

how to make healthy oatmeal cookies step by step

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the bottom of the post for the full information.

  1. Add the ingredients to a bowl.
  2. Stir together to make a uniform batter.
  3. Portion out the batter. (I used 2 tablespoons per cookie here.) Roll into a ball and place onto a parchment paper lined baking sheet.
  4. Press flat.
  5. Bake.
  6. Transfer to a wire rack to cool fully.

TIP: I use a tablespoon measuring spoon to portion out the batter evenly.

healthy oatmeal cookies drizzled with icing

What’s the best option for icing on these cookies?

As an option, you can stir together ¼ cup powdered sugar and about ½ teaspoon milk to make a simple icing. Then use a spoon to drizzle it over the cookies.

Are these oatmeal cookies vegan?

These healthy oatmeal cookies are egg-free and dairy-free, which I hope lets more kids enjoy them. You can also easily make these cookies gluten-free by using gluten-free oats and a gluten-free flour like this one from King Arthur (my personal favorite).

Can these work as breakfast cookies?

While these oatmeal cookies are a yummy treat, they also make a nutritious breakfast cookie if you want to mix things up in the morning. Or, try them as a snack paired with a little protein from milk, cheese, nut butter, or beans.

healthy-oatmeal-cookies-with-carrots

How to Store

These cookies store well for a few days, so you can make a batch on the weekend, and enjoy them throughout the week. Store in an airtight container at room temperature or in the fridge for up to 5 days.

They get a little softer as they sit in the container and younger toddlers may prefer them warmed just slightly so they are easier to chew. (They are a little dense from all the good stuff inside each!)

You can also place the uncooked dough balls into a zip top plastic bag and store in the fridge for up to 5 days if you run out of time to bake them right away or you only want to bake half of a batch at a time. Then bake more when you are ready.

Best Tips for Success

  • If your honey is very firm and not very runny, warm it slightly before adding it so it’s easier to stir together.
  • If the batter seems crumbly, add a little more oil until it holds together. (It is not a super wet batter.)
  • Use gluten-free flour blend and certified gluten free rolled oats for a gluten-free version.
  • Warm slightly as needed to soften cookies that have been stored.
  • Carrots that you grate yourself have a slightly softer texture than store bought grated carrots. If you want to use store bought ones, cut them up with a pair of kitchen shears before adding to the batter.
  • Any type of apple will work here.
  • I prefer golden raisins, but any kind works.
  • You may also like Banana Breakfast Cookies, Chocolate Chip Oatmeal Cookies, Healthy Banana Cookies, and Favorite Carrot Cake Muffins.

I’d love to hear your feedback on this recipe if you try it so please comment below! I always appreciate hearing what your families think of my recipes.

This post was first published March 2017.

healthy oatmeal cookies with apples and carrots on tray

Healthy Oatmeal Cookies with Apples and Carrots

Make a batch of these healthy oatmeal cookies for dessert, snack time, or a special breakfast. You can make these half the size using 1-tablespoon batter for each cookie and reducing the baking time to about 16-18 minutes, or until the edges are lightly golden brown.
4.96 from 128 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American
Course Dessert
Calories 251kcal
Servings 10 About 20 cookies

Ingredients

  • 1 cup quick oats (or rolled oats ground finely in a blender or food processor)
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup grated carrot (about 1 large)
  • 1/2 cup grated apple (about 1 medium)
  • 1 cup raisins
  • 1/2 cup sunflower seeds, chopped walnuts, or chopped pecans (optional)
  • 1/2 cup coconut oil (or unsalted butter, melted and slightly cooled)
  • 1/3 cup honey (or maple syrup)

Instructions

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  • Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
  • Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-½ inch thick. Space them about an inch apart—they won't spread, so close is okay.
  • Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
  • These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.

Notes

  • Stir together ¼ cup powdered sugar and 1/2-1 teaspoon milk to make a simple icing and drizzle it over the cooled cookies.
  • You can also make the batter and portion into balls, then store in a zip top bag in the fridge or freezer until ready to bake. This is handy if you want to make just half of a batch at a time. Thaw frozen dough overnight in the fridge before baking.
  • If your honey is very firm and not very runny, warm it slightly before adding it so it’s easier to stir together.
  • If the batter seems crumbly, add a little more oil until it holds together. (It is not a super wet batter.)
  • Use gluten-free flour blend and certified gluten free rolled oats for a gluten-free version.
  • Warm slightly as needed to soften cookies that have been stored.
  • Carrots that you grate yourself have a slightly softer texture than store bought grated carrots. If you want to use store bought ones, cut them up with a pair of kitchen shears before adding to the batter.

Nutrition

Serving: 2cookies, Calories: 251kcal, Carbohydrates: 37g, Protein: 3g, Fat: 12g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 56mg, Potassium: 246mg, Fiber: 4g, Sugar: 11g, Vitamin A: 2143IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I’ve made these this week and they are delicious. Sent for my daughters packed lunch, great replacement for store bought oatmeal and taste sooo much better. Me and my husband also took some for work.
    Thank you for doing this great work to ensure little ones eat healthily and easy recipes for busy parents xx

  2. 5 stars
    A hit! I always have a batch of these (already baked) in the freezer. I take out a couple at a time to thaw for breakfast when we want them. Loved by everyone in my family!

  3. 5 stars
    These were delicious and they are my new favorite breakfast cookie. The batter was a bit dry so I added just a tad of applesauce and a small mashed banana for extra binding. Love them!!

  4. 5 stars
    Thanks for such an easy and delicious recipe! I did not have raisins so I added some fresh
    blueberries and pomegranate seeds instead! Turned out really nice!
    The only trouble was rolling the dough into balls because it was quite sticky! My guess is that the extra liquid from the grated carrot and
    apple was responsible for it. I folded the blueberries in, so they weren’t squished that would have made the dough wetter still. Should I add some more oats/ flour the next time around?

    1. Hi! If you stick the dough into the fridge for a few minutes (maybe 5-10) next time, that would cut down on the stickiness. The fruit additions sound good!

    1. Oh no! I’ve never experienced that and I’m not sure what happened, but you could add a little more coconut oil to help the batter come together next time.

  5. 5 stars
    These are delicious and my fussy eater loves them. The second time a made them I used pear instead of apple, and added a tablespoon of peanut butter and they came out great.

  6. My measurements weren’t precise so the texture was a little wonky to me. But the little one liked them so much he needed one for each hand! I’d been looking for a pre-bed snack but wanted to sneak in some good ingredients too, and these were perfect!

  7. 5 stars
    Amy, these were delicious! What a great way to sneak lots of good food into a cookie! I made a little hole in the center of mine so it would be even easier for my very young toddler to hold. She LOVES them! Thank you!

  8. I made these yesterday for my grandson. I didn’t have wheat flour so I substituted almond flour and didn’t add raisins. He loved them! I enjoyed them too. Definitely will be making them again. Great healthy recipe!

    1. I haven’t tried it but I think butter would work well! Melt it and incorporate it into the recipe like directed with the oil.

      1. 5 stars
        Yummy! I don’t have coconut oil. I substituted 125grams of melted butter and they came out fantastic

  9. Hi Amy! Do you think I could just skip the grinding of the rolled oats and just use them straight up in the recipe?

    1. Yes, I think that should work just fine! (It’s mostly a texture thing/preference and it ensures that the batter holds together well but there’s enough flour in the mix that it should be okay!)

  10. Loved these! Had to make a few changes based on what I had on hand: used steel cut oats (actually really liked the smooth texture) and left out raisins and seeds. This was the first cookie my toddler has tried and she is officially obsessed.

    1. Hooray! I’m so glad to hear that! So you used raw steel cut oats? It’s good to know that worked well!

  11. 5 stars
    I was a bit hesitant with trying this cookie because I am not a big fan of fruit or veggies in my dessert (I want the chocolate), but am so glad I tried these. They are delicious, addictive, and yet healthy!

    1. I’m so happy you guys were able to try them—next time I’ll make them with chocolate for you!