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 125 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
    My toddler and alllll the grownups in our (quarantine-podded) house love these! I’ve made them twice so far and frozen the whole batch so I can take out one or two at a time. They defrost well and the texture is still great out of the freezer. I also sub butter for the coconut since my son is allergic and they’ve worked out great. Thanks for another awesome recipe!

  2. Amy, I’m making these right now! Can the cookies be frozen once baked or is it best to freeze the dough?

    1. You can freeze them after baking! (You could freeze the dough too but I find it easier to freeze them after baking)

      1. 5 stars
        Thanks, Amy. These were really yummy! A healthy treat enjoyed by my toddler and hubby!

  3. These look delicious! I’m excited to make them for my toddler. Would olive oil work with this recipe instead of coconut oil?

    1. I haven’t tried it with olive oil. I think if I had the option I’d do coconut oil or butter since both of those are solid (or semi-solid) at room temperature—which will help ensure the cookies hold together since they don’t have any eggs.

  4. 5 stars
    Amy, these are so good, such a perfect recipe! I skipped the honey/maple and replaced it with ripped mashed banana and still came out delicius, love how scented they are! Will be making these again and again, I’m sure! Thank you for the inspiration, can’t wait to try more of your recipes.

  5. Hi Amy!!
    Really thank you for the recipe I made it for my 3 year old and 1 year old boys. They loved it!!

    I had to fidn a substitute for raisins since I didn’t have any, so I’ve put dates cut into small pieces. My boys love dates. Thank u so much. It turned out well and not dry. 🙂

  6. 5 stars
    Absolutely LOVE this recipe. I always have a batch ready to bake in the freezer now. I did alter the recipe after the first trial to suite personal preference for my 16mo son (reduced to 1/8 cup maple syrup, 1/4 raisins, 45g melted butter + 2 teaspoon chia seeds) and it still comes out beautifully. Mostly importantly my son LOVES it.Currently trying different variation at the moment, pear works beautifully too and will try banana + peanut butter, san maple syrup. Thanks again for the recipe!

  7. 5 stars
    I made these for my little picky one year old! He loves them so much!! The only difference I made was adding semi sweet chocolate chips instead of raisins. Super easy recipe to follow!

    1. I worry that would change the overall ratios in the recipe since the applesauce is wetter so I don’t think I’d recommend it. Let me know if you decide to try it though!

  8. 5 stars
    I was trying to make such cookies from a long period of time, but i was unable to make them such delicious and tasty. Then i followed your whole recipe of making them. I added honey some more, which was became more sweet. But the taste was delicious, I often give cookies to my kids in breakfast, and they really enjoy it. Thanks for sharing such recipe of making delicious cookies.

  9. 5 stars
    Wow, this cookies taste so unbelievably delicious. I’m not very good in baking cookies cause they always turn out too dry. But these ones are just perfect. Will bake them soon again or I try any of the other yummy recipes.

  10. Oh wow… these turnes out delicious!!! I used chia seeds to add on the omega3… simply scrumptious and sooo easy.