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.
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.
Stir together 1/4 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.