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’ve made these this week and they are delicious. Sent for my daughters packed lunch, great replacement for store bought oatmeal and taste sooo much better. Me and my husband also took some for work.
Thank you for doing this great work to ensure little ones eat healthily and easy recipes for busy parents xx
I’m so glad you all enjoyed them!
A hit! I always have a batch of these (already baked) in the freezer. I take out a couple at a time to thaw for breakfast when we want them. Loved by everyone in my family!
I’m so glad to hear that!
These were delicious and they are my new favorite breakfast cookie. The batter was a bit dry so I added just a tad of applesauce and a small mashed banana for extra binding. Love them!!
Thanks for such an easy and delicious recipe! I did not have raisins so I added some fresh
blueberries and pomegranate seeds instead! Turned out really nice!
The only trouble was rolling the dough into balls because it was quite sticky! My guess is that the extra liquid from the grated carrot and
apple was responsible for it. I folded the blueberries in, so they weren’t squished that would have made the dough wetter still. Should I add some more oats/ flour the next time around?
Hi! If you stick the dough into the fridge for a few minutes (maybe 5-10) next time, that would cut down on the stickiness. The fruit additions sound good!
Hmmmm … batter was really crumbly … followed everything on the recipe … not sure what i did wrong?!
Oh no! I’ve never experienced that and I’m not sure what happened, but you could add a little more coconut oil to help the batter come together next time.
In Australia we have plain wholemeal flour or Self rasing wholemeal flour, which one should I use?
I’d do plain wholemeal flour!
These are delicious and my fussy eater loves them. The second time a made them I used pear instead of apple, and added a tablespoon of peanut butter and they came out great.
I love the sound of the variation you did!
My measurements weren’t precise so the texture was a little wonky to me. But the little one liked them so much he needed one for each hand! I’d been looking for a pre-bed snack but wanted to sneak in some good ingredients too, and these were perfect!
I’m glad that he enjoyed them!
Could I use plain flour instead of whole wheat? x
Yes, that should be fine
Amy, these were delicious! What a great way to sneak lots of good food into a cookie! I made a little hole in the center of mine so it would be even easier for my very young toddler to hold. She LOVES them! Thank you!
I’m so glad to hear that Kelley and such a good idea to make them with a little hole for holding!
I made these yesterday for my grandson. I didn’t have wheat flour so I substituted almond flour and didn’t add raisins. He loved them! I enjoyed them too. Definitely will be making them again. Great healthy recipe!
I’m so glad they worked out and that your grandson enjoyed them!
Can I use a different oil then coconut oil, my daughter can’t have that oil
I haven’t tried it but I think butter would work well! Melt it and incorporate it into the recipe like directed with the oil.
Yummy! I don’t have coconut oil. I substituted 125grams of melted butter and they came out fantastic
Hi Amy! Do you think I could just skip the grinding of the rolled oats and just use them straight up in the recipe?
Yes, I think that should work just fine! (It’s mostly a texture thing/preference and it ensures that the batter holds together well but there’s enough flour in the mix that it should be okay!)
Loved these! Had to make a few changes based on what I had on hand: used steel cut oats (actually really liked the smooth texture) and left out raisins and seeds. This was the first cookie my toddler has tried and she is officially obsessed.
Hooray! I’m so glad to hear that! So you used raw steel cut oats? It’s good to know that worked well!
I was a bit hesitant with trying this cookie because I am not a big fan of fruit or veggies in my dessert (I want the chocolate), but am so glad I tried these. They are delicious, addictive, and yet healthy!
I’m so happy you guys were able to try them—next time I’ll make them with chocolate for you!
Following that chocolate oatmeal cookie ?