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Healthier Carrot Oatmeal Cookies

Rated as 5 out of 5 Stars

"This makes a relatively healthy, cake-like cookie that is a bit like a mix between carrot cake and oatmeal cookies. I adjusted a few different recipes to use less sugar and more oats and carrots so that I don't feel too bad eating these for breakfast (which I can't resist)!"
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35 m servings 199
Original recipe yields 24 servings (24 large cookies)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
  2. Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
  3. Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
  4. Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
  5. Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.


  • Cook's Notes:
  • You can use butter instead of coconut oil, and any dried fruit in place of raisins. If you'd like, use 1/2 whole wheat flour and 1/2 all-purpose flour.
  • I love cinnamon, so I use a lot. If you prefer a less spiced taste, reduce the amount of cinnamon.

Nutrition Facts

Per Serving: 199 calories; 8.8 29.4 3.1 14 92 Full nutrition

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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'...