Carrot Cake Oatmeal Cookies


For the cookies:

  • ¾ cup whole wheat flour 
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • ¼ cup unsweetened applesauce
  • ½ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 heaping cup shredded carrots
  • 1 ¼ cups rolled oats
  • 1/3 cup unsweetened shredded coconut
  • ¼ cup chopped pecans or walnuts
  • ¼ cup raisins

For the glaze:

  • ¼ cup powdered sugar
  • 1-2 tsp unsweetened almond milk
  • dash of cinnamon 


Prepare the cookies:

  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate large bowl mix together applesauce, 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.
  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.

Prepare the glaze:

  1. Combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry.  

Nutrition Information

Serves: 24

Serving Size: 1 cookie

70 calories, 1.9 g total fat, 0.7 g saturated fat, 7.8 mg cholesterol, 59.4 mg sodium, 12.5 g carbohydrates, 1.3 g fiber, 6.1 g sugar, 1.5 g protein