This makes a relatively healthy, cake-like cookie that is a bit like a mix between carrot cake and oatmeal cookies. I adjusted a few different recipes to use less sugar and more oats and carrots so that I don’t feel too bad eating these for breakfast (which I can’t resist)!
Prep Time::15 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::35 mins
Servings::24
Yield::24 large cookies
Ingredients
1 cup honey
⅔ cup coconut oil
2 cups grated carrots
2 eggs
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon salt
3 cups quick-cooking oats
1 cup raisins
½ cup chopped walnuts (Optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Cook's Notes:
You can use butter instead of coconut oil, and any dried fruit in place of raisins. If you'd like, use 1/2 whole wheat flour and 1/2 all-purpose flour.
I love cinnamon, so I use a lot. If you prefer a less spiced taste, reduce the amount of cinnamon.