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Festival Foods

Carrot Cake Oatmeal Cookies

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 Carrot Cake Oatmeal Cookies with a cold glass of protein-packed skim milk for a balanced, better-for-you, after-dinner sweet treat.

  • Carrot Cake Oatmeal Cookies
  • Ingredients
    • 1 cup quick oats
    • ¾ cup whole wheat flour
    • 1½ tsp. baking powder
    • 1½ tsp. ground cinnamon
    • ⅛ tsp. salt
    • 2 Tbsp. unsalted butter, melted
    • 1 large egg
    • 1 tsp. vanilla
    • ½ cup maple syrup
    • ¾ cup grated carrots
    • ½ cup raisins

    Directions
    1. Preheat oven to 325°F. 1. 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. 1. 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. 1. Line a baking sheet with parchment paper. Using a teaspoon, drop chilled cookie dough into 15 cookies. Bake for 12-15 minutes. 1. 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 before serving.

    Variations

    For gluten free: Use certified gluten free oats instead of quick oats and gluten free flour instead of whole wheat flour.


    Nutrition

    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.


    Serves: 15 servings

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