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  • Karen Haralson

Healthy Oatmeal Cookies with Carrots and Apples


  • 1 cup quick oats (or rolled oats ground finely in a blender or food processor)

  • 1 cup whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1 cup grated carrot (about 1 large)

  • 1/2 cup grated apple (about 1 medium)

  • 1 cup raisins or dried cranberries

  • 1/2 cup sunflower seeds, pumpkin seeds, or chopped nuts (optional)

  • 1/2 cup coconut oil (or unsalted butter, melted and slightly cooled)

  • 1/3 cup honey (or real maple syrup)


1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

2. Mix together all ingredients in a large bowl using a wooden spoon.

3. 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.

4. Bake for 16-18 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.

5. 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.


  • 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.

Adapted from


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