It’s cookie time! Carrot Cake Oatmeal Cookie time, that is. Filled with naturally-sweet raisins, crunchy carrots and whole grain oats, these bite-sized treats are a delicious way to sneak some fruits and veggies into your family’s diet. Try serving these cookies with a cold glass of protein-packed skim milk for a balanced, better-for-you, after-dinner sweet treat. Looking for other delicious and nutritious cookie options? Try making our quick and easy Chocolate Chip Cookie Bites. Or, check out our ready-to-eat Eat Well cookies, available in our bakery department.
Sweets, Snacks & Sides:
Carrot Cake Oatmeal Cookies
1 cup instant oats (use gluten free oats for gluten free)
1 ½ tsp. baking powder
1 ½ tsp. ground cinnamon
⅛ tsp. salt
2 Tbsp. unsalted butter
1 large egg
1 tsp. vanilla
½ cup maple syrup
¾ cup grated carrots
½ cup raisins
- Preheat oven to 325°F.
- In a medium bowl, whisk together oats, flour, baking powder, cinnamon and salt. In a separate bowl whisk together butter, egg, vanilla and maple syrup, until well mixed.
- While stirring, slowly add flour mixture into wet ingredients until just incorporated. Then, gently fold in the grated carrots and raisins. Place dough in the refrigerator and chill for 30 minutes.
- Line a baking sheet with parchment paper. Using a teaspoon, drop chilled cookie dough into 15 cookies. Bake for 12-15 minutes.
- Once done, remove cookies from oven and let cool for 15 minutes on the baking sheet. Then, transfer to wire rack and allow to cool completely.
Yield: 15 cookies
*Per Cookie: Calories 100, Total Fat 2.5g (Saturated 1g, Trans 0g), Cholesterol 15mg, Sodium 80mg, Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 10g), Protein 2g, Vitamin A 20%, Vitamin C 0%, Calcium 4%, Iron 4%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.