Carrot Cake Cookies

Name: Carrot Cake Cookies
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 48 Cookies

Soft and tasty cookies filled with oatmeal, carrots and raisins. These are a healthy snack or dessert that the whole family will love!

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Recipe Card

WEB-pg 18 Healthy Carrot Cookies.pdf

Prep time: 20 minutes
Cook time: 15 minutes
Makes: 48 Cookies
Nutrition Facts: View label

Ingredients

½ cup packed brown sugar

½ cup sugar

½ cup vegetable oil

½ cup unsweetened applesauce or fruit puree

2 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

2 cups old fashioned rolled oats

1 ½ cups finely grated carrot (about 3 large carrots)

1 cup raisins (or any type dried fruit)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
In a large bowl, stir together the sugars, oil, applesauce, eggs and vanilla. Mix well.
In a separate bowl, stir together the dry ingredients.
Blend the dry ingredients into the wet mixture. Stir in the carrots and raisins.
Drop the dough by a teaspoon onto the baking sheet.
Bake 12 to 15 minutes until golden brown.
Store in an airtight container.

Notes

Food Sensitivities and Preferences

For an egg-free cookie, substitute 6 Tablespoons aquafaba (the liquid drained from any canned white bean such as garbanzo beans) for the egg. Freeze extra aquafaba in 3 Tablespoon portions to substitute for 1 egg in other baked goods such as cookies and muffins.
For a wheat-free and gluten-free cookie, substitute your favorite gluten-free flour mix and use gluten-free oats. The rise and texture will be a bit different than a cookie made with wheat flour.
For a soy-free cookie, avoid soybean oil.
Combine any of the free-from suggestions above for the muffin of your choice. The nutrient content texture will be different with different ingredients but our testers liked the variations.

Comments

Submitted by shara anslow on Thu, 06/13/2019 - 16:02

Use the "Cooking for a Crowd" version of this recipe when you have an event - it's so popular! You bake this recipe as a bar in a 1/2 or 1/4 size sheet pan, spreading the batter about 1 1/2 inches thick. Bake for 25 minutes at 350 degrees. An easy way to serve hundreds of people!

Submitted by watkinbr on Wed, 12/27/2017 - 15:27

I followed recipe exactly, kids loved it. They are constantly asking me for me to make it again!

Submitted by Cinnamon Zone (not verified) on Tue, 12/26/2017 - 09:07

These cookies are so wholesome, rustic and delicious looking. I love the spices that have been used and the raisins, carrots, apple sauce, oats and brown sugar go so well together. Its a great snack for the kids.

Submitted by celina wilson (not verified) on Tue, 03/17/2015 - 22:33

Thank you so much for sharing this Healthy Carrot Cake Cookies recipe. I want to try it at home. I want to bake a cake for my kids. They always told me to bake then i was looking for a cake that has a carrot flavor. Then I finally found this recipe..Once again Thank you so much for posting this.

Submitted by LavenderLady on Mon, 03/31/2014 - 11:22

Kids and adults love this cookie. I always make a double batch and freeze some to have a smart treat on hand.

Submitted by tierrabonita on Wed, 07/10/2013 - 00:37

Yes, as the other reviewers pointed out this is a great recipe! And they are moister than a traditional cookie. I thought the recipe would take a long time to prep but many of the measures are the same so I was done before I knew it and they baked perfectly. They don't spread much if at all when baking so you can put them close together on the baking sheet. I used pumpkin pie spice instead of the cinnamon, nutmeg and ginger. And my applesauce was frozen so I used a banana for the fruit purée.

Submitted by OregonGal56 on Thu, 07/12/2012 - 13:15

These taste really good, but are more like a soft muffin cookie. Followed recipe exactly, but was very sticky in the end, needed to use napkins!

Submitted by FoodFanatic on Mon, 03/12/2012 - 13:50

This recipe is sooooo good! I will use it repetedly!

Submitted by jovan (not verified) on Tue, 12/13/2011 - 09:04

These are the best cookies! All my friends eat them before I get any! (make a big batch!)

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