Healthy Carrot Cake Oatmeal Cookies (made with coconut oil!)
Total Time
19 minutes
Prep Time
10 minutes
Cook Time
9 minutes
Rating
4.95 out of 5 stars
(17)
Ingredients
18 servings
- 3/4 cup white whole wheat flour or whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup packed dark brown sugar (or sub coconut sugar)
- 1 egg
- 1 teaspoon vanilla extract
- 1 heaping cup shredded carrots
- 1 1/4 cups rolled oats
- 1/3 cup unsweetened shredded coconut
- 1/4 cup chopped pecans or walnuts
- 1/4 cup raisins
- For the glaze:
- 1/4 cup powdered sugar
- 1-2 teaspoons unsweetened almond milk
- dash of cinnamon
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Step 3
In a separate large bowl mix together coconut oil, brown sugar, egg and vanilla until well combined; next fold in shredded carrots. Add in flour mixture and mix with a wooden spoon until just combined. Fold in oats, coconut, pecans, and raisins.
Step 4
Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges. Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.
Step 5
To make the glaze: Combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry. Makes about 18 cookies.
Step 6
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