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.
To make this recipe, you’ll need:
- quick oats (or rolled oats ground finely in a blender or food processor)
- whole wheat flour
- baking powder
- grated carrot
- grated apple
- raisins (I love golden raisins here!)
- sunflower seeds, chopped walnuts, or chopped pecans (optional)
- coconut oil, melted
- 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.
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Grate the apple and carrot using a grater or you can use the food processor if you find that to be easier. (photo 1)
- Stir together ingredients. (photo 2)
- Portion out dough and press down onto a parchment paper-lined baking sheet. (photo 3)
- Bake! (photo 4)
TIP: I use a tablespoon measuring spoon to portion out the batter evenly.
Vegan Oatmeal Cookies
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 I make these cookies ahead?
You can also place the 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. After they’re baked, you can store them in an airtight container.
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!)
Easy 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.
They store well for a few days, so you can make a batch on the weekend, bake them up in under 20 minutes on a parchment-line baking sheet, and enjoy them throughout the week!
Tips for Making the Best Healthy Oatmeal Cookies
- 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.
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.Print
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.
- 1 cup quick oats (or rolled oats ground finely in a blender or food processor)
- 1 cup whole wheat or gluten-free 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, melted
- 1/3 cup honey or maple syrup
- 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 1/4-1/2 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.
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.