I remember baking these Healthy Carrot Cake Oatmeal Cookies on a rainy Saturday, when I wanted something cozy, wholesome, and not overly sweet. They taste like carrot cake in miniature—moist, warmly spiced, and studded with oats for chew—so they’re great for breakfast, a snack, or a lunchbox treat. Because they use mashed banana and applesauce instead of lots of butter, they stay light yet satisfying. If you enjoy healthy sweet swaps, you might also like my take on banana cottage cheese pancakes, which follow the same idea of flipping ingredients for more nutrition.
Why you’ll love this dish
These cookies deliver carrot cake flavor without the guilt. They’re quick to mix, use pantry staples, and are naturally sweetened with banana and maple syrup. That makes them perfect for busy mornings, kid-friendly snacks, or a post-workout bite. The oats add fiber and texture, while optional nuts and raisins give crunch and bursts of sweetness. They’re also forgiving: no precise creaming or chilling needed, so you can make a batch in under 30 minutes total.
The cooking process explained
Before you start, picture the flow: grate carrots, mash a ripe banana, and stir everything together into a thick, scoopable batter. There’s no separate wet/dry mixing drama—everything comes together in one bowl. Spoon rounds go on a parchment-lined sheet and bake at 350°F until the edges just turn golden. A short cool on the pan finishes them so they keep their shape. Expect simple hands-on time and a result that’s moist but not cakey.
What you’ll need
- 1 cup oats (old-fashioned or quick oats both work; steel-cut are not recommended)
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup mashed bananas (about 1 medium ripe banana)
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup or honey (maple for vegan)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional; toasted for extra flavor)
- 1/4 cup raisins (optional; swap for dried cranberries or chopped dates)
Notes: For a gluten-free version use certified gluten-free oats. If you prefer less sweetness, reduce the maple syrup/honey to 3 tablespoons and add a splash more applesauce.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the oats and grated carrots. Stir to distribute evenly.
- Add the mashed banana, applesauce, and maple syrup (or honey). Mix until the mixture is uniformly moistened.
- Sprinkle in the cinnamon, nutmeg, baking powder, and salt. Stir again until well combined.
- Fold in the chopped nuts and raisins if you’re using them.
- Use a tablespoon or small cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 1 inch apart. Gently press each mound into a slightly flattened round.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are versatile. Serve them warm with a smear of cream cheese or Greek yogurt for a carrot-cake vibe at breakfast. They pair nicely with a cup of chai or a latte for afternoon tea. Pack one or two in lunchboxes alongside fresh fruit for a balanced snack. For a protein boost, enjoy them with cottage cheese or a glass of milk.
If you want more ideas in the healthy comfort-food space, explore this collection of healthy comfort food recipes for similar cozy, nutritious treats.
Storage and reheating tips
Room temperature: Store cooled cookies in an airtight container for up to 3 days. Add a paper towel to the container to absorb excess moisture if you prefer a drier bite.
Refrigerator: Keep in an airtight container for up to 7 days—great if you used dairy toppings like cream cheese.
Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm briefly in a 300°F oven (5–8 minutes) or microwave (15–20 seconds) to refresh.
Food safety: Because these cookies contain mashed banana and applesauce (no raw eggs), standard cooling and refrigeration practices apply—don’t leave them at room temperature for more than a day in warm conditions.
Pro chef tips
- Use a ripe banana for natural sweetness and moisture; underripe bananas won’t break down as well.
- Grate the carrots finely for better integration and less chew. A food processor with the grating disk speeds this up.
- Toast nuts for 5–7 minutes at 350°F before chopping to deepen flavor.
- If the batter seems too loose (depends on oat type), chill 10 minutes to let oats absorb moisture before scooping.
- For uniform cookies, weigh dough portions or use a 1-tablespoon cookie scoop.
Creative twists
- Add 1/2 teaspoon ground ginger or a pinch of cloves for a spicier “ginger-carrot” profile.
- Mix in 2 tablespoons of protein powder to make these post-workout snacks. You may need an extra splash of applesauce to maintain moisture.
- Swap raisins for chopped dried apricots or dates for different sweetness textures.
- Make mini muffins: press batter into a greased mini-muffin tin and bake 10–12 minutes.
- For a frosting touch, drizzle a simple glaze of powdered sugar and lemon juice or a thin cream cheese frosting after cooling.
Helpful answers
Q: How long does it take to make these cookies from start to finish?
A: Plan about 10 minutes for prep (grating and mixing) and 12–15 minutes to bake. Cooling adds another 10 minutes, so roughly 30–35 minutes total.
Q: Can I skip the nuts and raisins?
A: Absolutely. The cookies hold together without them; they’re simply optional for texture and flavor contrast.
Q: Are these vegan?
A: Yes, if you use maple syrup instead of honey. All other ingredients listed are plant-based.
Q: Can I use oat flour instead of whole oats?
A: You can, but the texture changes—using 1 cup oat flour may produce a denser cookie. If using oat flour, consider adding 1–2 tablespoons more applesauce or a splash of plant milk.
Q: Will these spread a lot in the oven?
A: No—because there’s no added butter, they hold their shape well. Slight flattening is normal; gently pressing them before baking gives a more even shape.
Conclusion
For the original inspiration and a tested version with extra notes, see Healthy Carrot Cake Oatmeal Cookies.
Print
Healthy Carrot Cake Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegan
Description
Delicious and nutritious cookies that taste like carrot cake, perfect for breakfast, snacks, or lunchboxes, sweetened naturally with banana and applesauce.
Ingredients
- 1 cup oats (old-fashioned or quick oats)
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup mashed bananas (about 1 medium ripe banana)
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup or honey (maple for vegan)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the oats and grated carrots. Stir to distribute evenly.
- Add the mashed banana, applesauce, and maple syrup (or honey). Mix until the mixture is uniformly moistened.
- Sprinkle in the cinnamon, nutmeg, baking powder, and salt. Stir again until well combined.
- Fold in the chopped nuts and raisins if you’re using them.
- Use a tablespoon or small cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 1 inch apart. Gently press each mound into a slightly flattened round.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, use certified gluten-free oats. Adjust sweetness by reducing maple syrup/honey to 3 tablespoons and adding more applesauce. Enjoy warm with cream cheese or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American