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
    Omg these are so good!!! My toddler likes them and I myself can’t stop eating them! I’m pregnant right now and trying to not stuff my face with actual cookies and these are amazing!!

  2. 5 stars
    I find this recipe very forgiving. I’ve subbed carrot for extra apple, tried oats ground and not ground, swapped maple syrup for honey, and it always turns out great. I haven’t tried them with the icing because my little one is happy to have them as-is. Thanks for the great recipe!

  3. 5 stars
    These are delicious!! Another winning recipe by Amy. I skipped the carrot since ours went bad. Made these in our rapid bake oven and they turned out AmAZING.

  4. 5 stars
    My favorite thing about this recipe is everything just goes into one bowl at the same time! They are delicious and I love giving my baby a cookie knowing it’s packed with fruit AND vegetable.

  5. 5 stars
    Love these! So does my toddler 🤣.
    On opposite batches, for a change, I swap out:
    Sunflower seeds for LSA
    Raisins for medjool dates
    Maple Syrup for fresh orange juice

  6. Hi Amy. I want to make this for my 13 month old son but I read that the sunflower seeds is a choking hazard for young toddlers. Can I blend the seeds to make it smaller and crumbly? Thanks heaps.

    1. Hi- Sure, that’s fine. (the size of the seeds is actually smaller than what is usually considered a choking hazard, but they may just be easier to chew if ground up a little.) I hope he enjoys them!

  7. I read through the instructions too fast and accidentally grounded the quick oats with a food processor…do you think continuing with the recipe with the ground quick oats would be okay? Thanks!

  8. 5 stars
    Amazing! So easy to make and really moist. Made as written, except substituted the nuts with unsweetened coconut. My toddler loved helping making these and eating them. Thanks again for a great recipe!