Healthy Carrot Cake Oatmeal Cookies deliver all the cozy carrot-cake vibes, yet they’re surprisingly wholesome. Naturally sweet banana binds hearty oats, while finely grated carrot adds moisture and gentle sweetness. Then, warm cinnamon ties everything together. Because the dough mixes in one bowl, prep stays fast, tidy, and weeknight-friendly. Finally, a light yogurt-maple drizzle finishes each cookie with a glossy, tangy kiss—totally optional, still highly recommended.
Carrot cake dates back to medieval “puddings” where cooks cleverly used carrots as sweeteners. Today, we keep that spirit, but we simplify. Consequently, you’ll get soft-chewy centers, subtle spice, and a snack that feels as good as it tastes. Pack them for school, enjoy after workouts, or pair with coffee for an easy breakfast treat. With minimal ingredients and maximum comfort, these cookies will quickly become a repeat bake.
Recipe Yield: 12 servings
INGREDIENTS
2 cups old-fashioned rolled oats
1 cup mashed ripe banana (about 2 large)
1 cup finely grated carrot, lightly squeezed
1/3 cup almond butter (or peanut butter), stirred smooth
1 tsp ground cinnamon
1/8 tsp fine sea salt (optional)
Optional Yogurt-Maple Icing (approved)
1/4 cup plain Greek yogurt
1 tbsp pure maple syrup
1/4 tsp vanilla extract (optional)
INSTRUCTIONS
1. Preheat & prep: Heat oven to 350°F. Line a large sheet pan with parchment. Finely grate carrot, then lightly squeeze to remove excess moisture.
2. Mix the dough: In a large bowl, mash banana until smooth. Whisk in almond butter, cinnamon, and salt if using. Fold in oats and carrot until evenly combined. Let rest 5 minutes for oats to hydrate.
3. Scoop & shape: Using a 2-tbsp scoop, portion 12 mounds onto the prepared pan. Flatten each to 1/2-inch thick, smoothing edges for even baking.
4. Bake: Bake 12–15 minutes, until tops are set and edges are lightly golden. Rotate once during baking.
5. Cool & finish: Cool on the pan for 5 minutes, then transfer to a wire rack. If using icing, whisk ingredients until smooth and drizzle over completely cooled cookies.
Storage: If unfrosted, keep airtight at room temperature for up to 2 days, refrigerate up to 5 days, or freeze for up to 2 months. If frosted, refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Helpful Tips to Perfect This Recipe
- Squeeze The Carrots: Removing excess moisture ensures cookies bake evenly and stay chewy instead of soggy.
- Rest The Dough: A short rest allows oats to absorb moisture, creating a more cohesive dough.
- Shape Evenly: Flatten to consistent thickness for even baking and prettier presentation.
Also Popular
Oven Perfect Bacon
If you’ve ever wondered how to make bacon that’s perfectly crispy every time, look no further. Our Oven Perfect Bacon...
Country Fried Squash
If you’re craving a crispy, savory side dish that’s easy to make and loaded with flavor, look no further than...
Best 3-Ingredient Avocado Toast
Avocado toast has taken over breakfast menus everywhere, but why spend extra when you can make the Best 3-Ingredient Avocado...
Creamy Cottage Cheese Lasagna
Lasagna lovers, get ready for a creamy, cheesy twist on a classic favorite! This Creamy Cottage Cheese Lasagna is packed...
Boston Cream Pie
Boston Cream Pie is the kind of dessert that never goes out of style. With its soft, buttery sponge cake,...
Crispy Roasted Potatoes & Onions
There’s nothing quite like the perfectly crispy, golden-brown potatoes fresh from the oven. And when you add sweet, caramelized red...
Be the first to comment
Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉