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
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
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.
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.
- Add the ingredients to a bowl.
- Stir together to make a uniform batter.
- Portion out the batter. (I used 2 tablespoons per cookie here.) Roll into a ball and place onto a parchment paper lined baking sheet.
- Press flat.
- Bake.
- Transfer to a wire rack to cool fully.
TIP: I use a tablespoon measuring spoon to portion out the batter evenly.
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.
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
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.
These are really delicious! I made them for my kids but I’ve eaten even more than they have so far. Will definitely be making them again
I’m so glad! (I love them too.)
This recipe looks great! Do I need to peel the apples before grating?
You don’t have to!
Hi Amy, lovely recipe! I’ve just made a batch of these cookies and they are delicious! Can you freeze them after you baked them? I have more than I’m willing to give my 15 months old in 3 days .
Yes you can freeze them. Place into a freezer storage bag, remove as much air as possible and freeze for up to 3 months. You can thaw one or two at a time at room temp or in the fridge if you’d like!
Any recommendations for honey/maple syrup substitut
I haven’t tried it so I can’t guarantee that they’ll turn out the same but you could try applesauce. (They will be less sweet.)
I just used puree dates/prunes and it worked great!
If I don’t have wheat flour or gluten free flour will regular flour work? Stores are sold out of whole wheat flour.
Yes, that should be fine!
I love making these with my toddler and they are delicious and healthy! I put in half the amount of raisins and that is plenty for us.
I’m so glad to hear that!
Absolutely delicious! My toddler loves them ?
I’m so glad to hear that!
These are so yummy! I altered them just a touch so that my almost one year old can also have them. I left out the honey/maple syrup and used pear purée instead. I also didn’t add the seeds as my 5 year old just started school and I need to clarify whether seeds are allowed. Finally, I didn’t blend the whole oats that I used as I was being lazy. None the less, they turned out really well. They aren’t a hard cookie, but soft and fluffy (a bit between a cookie and muffin)- really nice. Thank you for the recipe Amy!
I’m so glad they worked out!
These are delicious!
Not only healthy for my toddler, but I would choose to buy these for myself.
I added a drizzle of organic 85% dark chocolate for some antioxidants . It made them a bit more jazzy too lol
I didn’t get anywhere near 20 though.
Loved this recipe. Will make again for sure!
Thank you
Delicious and Nutritious, my girls had so much fun helping to put the cookie dough together…and then devouring them warm, just out of the oven.
I’m so glad!
Wondering if olive oil might be an ok sub for the coconut oil?
I haven’t tried that so I can’t say for sure, but I think melted butter would likely work better if that’s an option for you.
Recipe for these cookies was such a find! I have been sharing it with other moms, so good.
I’m so glad to hear that!
Do you use 1 cup of oatmeal before or afterprocess the oatmeal?
I typically measure it out as one cup rolled oats, then process (though it’s a very similar amount after processing it so either really works)
Wow. This is the second of your baked goods recipes that I e tried and I can’t believe how delicious and moist both are! I just made a batch for my daughter tonight, after she went to bed and….well…there may not be any left my tomorrow morning when she wakes up!
I’m so glad you enjoyed them so much!
This recipe is so tasty my entire family loves it! However they do not turn out to be crisp like a cookie they are a bit softer, is that how it is supposed to be?
They are usually soft!