With natural sweetness from apple, carrots, and raisins, these Healthy Oatmeal Cookies are a yummy treat that you’ll love to share with the kids. And they’re a one-bowl dessert that’s a super fun way to serve up produce, too!
These Healthy Oatmeal Cookies have a batter loaded with nutritious ingredients including a full cup of carrots, a grated apple, raisins, and oatmeal—and they taste SO good. I love baking these with my girls because there’s no need for electric tools and you can mix the batter together in one bowl. The kids usually nibble on the carrots and apples as they help!
The sweetness in this recipe comes from the produce and honey. The honey also helps the batter hold together and makes it easy to form into cookies. You can use maple syrup if you prefer. These are also made without eggs or gluten, so they’re a great option for kids with allergies.
(My oldest kiddo always requests to make a batch of these, an Easter recipe for kids to leave for the Bunny in the spring!)
(You may also like my best Cookies for Kids, Healthy Sugar Cookies, Healthy Oatmeal Raisin Cookies, Zucchini Cookies, and Sprinkle Cookies.)
Table of Contents
Ingredients You Need
To make these Healthy Oatmeal Cookies, you’ll need to have the following ingredients on hand and ready to go.
- Quick oats: You could also use rolled oats ground finely in a blender or food processor. This gives you a slightly more uniform texture in the cookies, which makes them very pleasant to eat.
- Whole wheat flour: I use whole wheat flour to ensure that the base of the cookies have whole grains and fiber.
- Grated carrot: I like to grate a whole carrot on a box grater. I prefer to grate the carrot myself, as it usually has a finer texture than shredded carrots from the store—though both will work in the recipe.
- Grated apple: I like to grate a whole apple, peel and all, on a box grater.
- Raisins: I love golden raisins here for their color, but any variety work.
- Seeds or chopped nuts: Choose sunflower seeds, chopped walnuts, or chopped pecans to add nutrition and texture to the healthy oatmeal cookie recipe.
- Coconut oil, melted: You can use butter instead.
- Honey or maple syrup: You can use either of these (though avoid honey for babies under age 1) to sweeten the cookie.
Step-by-Step Instructions
Here’s a look at how to make this healthy oatmeal cookie recipe so you know what to expect. Scroll down to the bottom of the post for the full information.
Step 1. Add the ingredients to a bowl. Stir together to make a uniform batter.
Step 2. Portion out the batter. (I used 2 tablespoons per cookie here.) Roll into a ball and place onto a parchment paper lined baking sheet.
Step 3. Press flat so each cookie is a round disc. Bake.
Step 4. Transfer to a wire rack to cool fully. Add icing, if using.
Frequently Asked Questions
The definition of “healthy” may vary depending on who you ask, though I consider these to be a delicious cookie that is also packed with nutrition.
You can stir together powdered sugar and water or a little yogurt or milk to make a simple icing to add to the cookies.
No, almond flour is not interchangeable with all-purpose flour since it absorbs moisture very differently. The cookies may not hold together.
How to Store
These Healthy Oatmeal Cookies store well for a few days, so you can make a batch on the weekend and enjoy them throughout the week. Store in an airtight container at room temperature or in the fridge for up to 5 days.
They get a little softer as they sit in the container and younger toddlers may prefer them warmed just slightly so they are easier to chew. (They are a little dense from all the good stuff inside!)
You can also place the uncooked dough balls into a zip-top plastic bag and store in the fridge for up to 5 days if you run out of time to bake them right away or you only want to bake half of a batch at a time. Then bake more when you are ready.
Best Tips for Success
- If your honey is very firm and not very runny, warm it slightly before adding it so it’s easier to stir together the batter.
- If the healthy oatmeal cookie batter seems crumbly, add a little more oil until it holds together. (It is not a super wet batter.)
- Use gluten-free flour blend and certified gluten free rolled oats for a gluten-free version.
- Warm slightly as needed to soften cookies that have been stored.
- Carrots that you grate yourself have a slightly softer texture than store bought grated carrots. If you want to use store bought ones, cut them up with a pair of kitchen shears before adding to the batter.
- Try this as an after school snack, as part of a summer lunch or camp lunch, or even as a make-ahead breakfast option.
Related Recipes
I’d love to hear your feedback on this recipe if you try it so please comment below!
Healthy Oatmeal Cookies (with Apples and Carrots)
Ingredients
- 1 cup quick oats (or rolled oats ground finely in a blender or food processor)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup grated carrot (about 1 large)
- 1/2 cup grated apple (about 1 medium)
- 1 cup raisins
- 1/2 cup sunflower seeds, chopped walnuts, or chopped pecans (optional)
- 1/2 cup coconut oil (or unsalted butter, melted and slightly cooled)
- 1/3 cup honey (or maple syrup)
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
- Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-½ inch thick. Space them about an inch apart—they won't spread, so close is okay.
- Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
- These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.
Video
Notes
- Stir together ¼ cup powdered sugar and 1/2-1 teaspoon milk to make a simple icing and drizzle it over the cooled cookies.
- You can also make the batter and portion into balls, then store in a zip top bag in the fridge or freezer until ready to bake. This is handy if you want to make just half of a batch at a time. Thaw frozen dough overnight in the fridge before baking.
- If your honey is very firm and not very runny, warm it slightly before adding it so it’s easier to stir together the batter.
- If the batter seems crumbly, add a little more oil until it holds together. (It is not a super wet batter.)
- Use gluten-free flour blend and certified gluten-free rolled oats for a gluten-free version.
- Warm slightly as needed to soften cookies that have been stored.
- Carrots that you grate yourself have a slightly softer texture than store bought grated carrots. If you want to use store bought ones, cut them up with a pair of kitchen shears before adding to the batter.
Nutrition
This post was first published March 2017.
I made the oatmeal cookies today with my 3 yr old granddaughter. They were so easy to make, are certainly healthy and were delicious! I substituted extra virgin olive oil and walnuts. We will certainly make these again!!! Thank you!
Could you add peanut butter instead of chopped nuts? I don’t think my 1 year old is ready for nuts.
I love your recipes! I do agree with a previous comment that states that this recipe isn’t gluten free. The page states “These are made without eggs or gluten” which does not sound like a gluten-free “option,” so I think that’s where the confusion comes from. I will also add that the butter and vanilla in the picture but not the ingredient list made me wonder if I was looking at the right recipe. Anyhow, I’m excited to try these out for my son!
These are seriously yummy cookies! I didn’t add nuts or raisins, but instead added shredded coconut and topped them with some cream cheese. YUM! My daughter had two with her breakfast this morning. I think next time I might cut the honey/maple syrup just a bit. They will probably be just as good!
There is vanilla in the picture of the ingredients, but not in the recipe. Do I need to add it and how much?
You can add 1 teaspoon
Wheat flour IS NOT GLUTEN FREE!! Please correct your mistake, that’s a dangerous thing to say, some people are truly unable to digest gluten. It’s not just a trend or choice.
I am not sure why you’re yelling but I do agree with you that wheat flour is not gluten free. I always try to give a gluten-free option in the Notes at the end of the recipe if I tag a recipe as gluten-free. Enjoy!
I just made these and they are AMAZING! Will definitely be a regular recipe in our home! I only used pumpkin seeds and pecans (no raisins) and put one chocolate chip on top, YUM!
Can I use rolled oats without grinding them?
Sure
My 1 yr old, 9 yr old sons and 42 yr old husband all love these cookies 🤣 thank you
These were fantastic! Sweet from the honey but not overly sweet and full of flavour! Will be making these again. Used white flour instead of whole wheat.
Hello :))) I don’t have wheat flour. Is all purpose flour okay to use as a substitute? Thanks in advance
Sure, enjoy
Can you freeze these once cooked or better to freeze raw? 🙂
I usually bake, let cool, then freeze.
These are great! My 14 month old and 3.5 year old love them.
I doubled the recipe and froze some of the dough before cooking…. Should I thaw it then bake, or bake from frozen? Realizing I should have frozen after baking.
You can thaw the dough and bake them, or next time it’s fine to bake them all and freeze once they’re cooled. Enjoy
I’ve made this recipe 5 times now and I’m sure it will be my go to for years. I double the recipe and they all get eaten within a few days.
My 2 year old loves helping with every step and I feel good knowing there are good whole foods going into this recipe.
I can’t wait for my carrots to come up in the garden and my apples to ripen on the tree to add an even closer to home touch.
I’m so glad to hear that and I love the idea of using homegrown produce!
Sooo good that I ate several of them myself right away while my daughter cried for more. Thank you for sharing this healthy and forgiving recipe! I used less than 1/4 cup of honey and they turned out just right to our taste. Also added a couple of Tsp of chia seeds.
I was skeptical but it’s worth the 5 star rating. My daughter doesn’t talk much yet but she said “Mmm, nummy, nummy!” and she’s super happy to be eating them, me too! The healthy cookies we needed in our lives. I resisted the urge to alter the recipe except I had to use white flour and added ground flax seeds and chia seeds as that’s all I had available instead of sunflower seeds/nuts. Thank you so much for this!
*Bookmarked in favourites*