Carrot Oatmeal Cookies

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Carrot Oatmeal Cookies are a perfect spring (or anytime really) treat to share with the kids. These healthy cookies are low in added sugars and flexible for a range of food allergies, too.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: (Makes about 32 cookies)

Calories: 137kcal

Author: Amy Palanjian

Equipment

Ingredients

1½ cups rolled oats
¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup grated carrot (about 2 medium)
½ cup raisins
½ cup unsalted butter (melted and slightly cooled)
⅓ cup maple syrup
1 teaspoon vanilla
½ teaspoon salt
Yogurt Icing (optional)

US Customary - Metric

Instructions

Mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Portion out 1-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-1/2 inch thick. Space the cookies about an inch apart. (They don't spread, so close together is fine.)
Bake for 20-22 minutes or until lightly golden around the edges.
Let cool on the baking sheet and top with Yogurt Icing if desired. Let set for a few minutes and serve.

Notes

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. They will soften slightly when stored.
To make these slightly larger, use 2 tablespoons batter and bake for a few minutes longer.
Yogurt Icing: Stir together 2 tablespoons plain whole-milk Greek yogurt and 1/4 cup powdered sugar in a small bowl until very smooth. Place the icing into a zip-top bag and seal. Cut off 1 corner and drizzle over cookies. (Or just use a spoon!) Let set for a few minutes or up to 2 hours and serve.
Gluten-free: Use 1:1 style gluten-free flour and gluten-free oats.
You could use dried cranberries or seeds or nuts in place of the raisins if you prefer.

Nutrition