Healthy Honey Carrot Cookies
Indulge in guilt-free snacking with these Healthy Honey Carrot Cookies—a delightful combination of natural sweetness and wholesome ingredients! Packed with shredded carrots, hearty oats, and a touch of honey, these soft and chewy cookies are a nutritious treat perfect for breakfast, snacks, or even dessert. Enhanced with the warm aroma of cinnamon and the optional crunch of walnuts or chewiness of raisins, these cookies strike the perfect balance between health and flavor. Made with whole wheat flour and coconut oil, they’re a better-for-you option that doesn’t sacrifice taste. Quick and easy to prepare, these cookies bake in just 12 minutes, making them a family-friendly favorite. Suitable for meal prep, they can be stored for up to a week, offering a grab-and-go option for busy days.
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Recipe Information
Ingredients
- 1 cup Shredded carrots
- 1.5 cups Old-fashioned oats
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Honey
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 whole Egg
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded carrots, old-fashioned oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the honey, melted coconut oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the bowl of dry ingredients, stirring until just combined.
If using raisins and/or chopped walnuts, gently fold them into the dough at this stage.
Using a spoon or small cookie scoop, drop tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Lightly flatten each cookie with the back of a spoon or your fingers to help ensure even cooking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 158.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 282 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
