Rating: 5 stars
2 Ratings
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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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Recipe Summary

cook:
15 mins
additional:
5 mins
total:
35 mins
prep:
15 mins
Servings:
24
Yield:
24 large cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.

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  • Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.

  • 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.

  • Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.

  • 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

199 calories; protein 3.1g; carbohydrates 29.4g; fat 8.8g; cholesterol 13.6mg; sodium 91.5mg. Full Nutrition
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