Healthier Carrot Oatmeal Cookies

I really enjoy these cookies! They remind me very much of carrot cake flavor-wise, and they have the added bonus of using better-for-you ingredients. I took the advice from the recipe submitter's notes and used butter in place of coconut oil, and whole wheat flour in place of all-purpose. I also used pure maple syrup instead of honey. I made a half batch, and got 21 cookies out of the recipe using my medium cookie scoop. They were baked perfectly in 13-14 minutes at 350 (my oven runs a bit hot so I baked at 350 vs 375). Great cookies! Thank you for the recipe!

made these today with a few modifications:

used maple syrup instead of honey (personal preference).
used dried cherries instead of raisins (my daughter doesnt do well with grapes)
used a combo of vegan butter and coconut oil (didnt have enough butter or would have just used that)
used regular rolled oats instead of quick oats.

I also baked half of the cookies in mini muffin tins and half regularly on the tray.

I honestly like the mini muffins better, but both are thoroughly delicious.

I might need to make some small modifications as mine were a little fluffier than I would like, though they seem to be holding together fine. Not sure if the regular oats just need a bit more liquid, but Im super happy with these as a first attempt - and the kids love them! theyre just sweet enough for us as a treat (not a huge fan of how sweet many cookies are), and I love any opportunity to get more veggies into the kids.

We will definitely be making these again!!