Carrot Oat Cookies

02.10.2012

Carrot Oat Cookies – these are full of fiber, antioxidants and vitamins.  They are also low in fat.  I created this recipe because I happened to only have 1/4 cup butter in my fridge so I had to improvise and try something a little healthier.

I’m so excited about how delicious they are!  I need, yes need, dessert everyday or it’s just not a great day for me =).  Sort of a problem, but not now with these.

These moist, cake like cookies melt in your mouth!  The glaze is totally optional, I mostly added it for looks so feel free to leave it off.  Also if you wanted to you could ice them with a low-fat or even fat free cream cheese icing.

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Carrot Oat Cookies

A cookie made with less fat, oats, whole wheat flour, carrots and applesauce. Reduce the sugar by up to 1/2 cup if desired.

Servings: 30
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg (optional)
  • 1/2 tsp salt
  • 2/3 cup applesauce
  • 1/4 cup butter , softened
  • 3/4 cup light-brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oats
  • 1 cup finely grated carrots
  • 1/2 cup raisins
  • 1/2 cup dried cranberries (such as Craisins)

Optional Glaze

  • 1 cup powdered sugar
  • 2 Tbsp milk

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, optional nutmeg and salt, set aside. In the bowl of an electric mixer, whip together applesauce, butter, brown sugar and granulated sugar until well blended and smooth about 1 minute. Stir in egg and vanilla. Slowly add in flour mixture. Stir in quick oats, carrots, raisins and dried cranberries, mix until combine. Drop mixture by heaping tablespoon fulls onto a Silpat lined cookie sheet two inches apart and bake for 15 minutes until lightly golden and set. Allow to cool several minutes before removing to wire rack to cool. If using glaze: in a small mixing bowl, whisk together powdered sugar and milk until well combine and smooth. Pour into a piping or ziploc bag, snip a small tip off the end and pipe over cookies (note: store cookies in a single layer).
Course: Dessert
Cuisine: American
Keyword: Carrot Oat Cookies
Author: Jaclyn

18 comments

  • Nettiet68: Just found this recipe when I was searching for a healthier sort of cookie to have with morning cup of tea, although I will admit I cut back the sugar in it to half a cup of each, as hubby and I aren’t big fans of sweet stuff, and I also used only raisins. Other than that I kept it the same. Absolutely delicious! I’ve just eaten 3 already and they’re barely cooled! Love this site and intend to try out some of your other recipes later this week. September 16, 2015 at 11:12am Reply

  • nanny432: Just made the “Healthy Cookies”. They turned out really good for the word “healthy” to be in the name of the cookie :) I had to make some adjustments though. I did not have any applesauce so I substituted apple butter. I also used a 1/4c less of the white sugar; purely by accident. June 25, 2013 at 3:09pm Reply

  • deb bailey: I’m going to try these with a sugar substitute, will let u know how they turn out….:) May 27, 2013 at 2:35am Reply

    • Jaclyn: Yes, please do :). I hope you love them! May 27, 2013 at 1:01pm Reply

  • Alicia: My god, I just made these and they came out fabulous. Thank you for this wonderful recipe!!!!!! Much appreciated! :) April 7, 2013 at 12:58pm Reply

    • Jaclyn: You’re very welcome Alicia! I’m so glad you enjoyed these, thanks so much for your comment! April 7, 2013 at 9:58pm Reply

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