These nutritious Carrot-Apple Oatmeal Cookies combine the hearty goodness of rolled oats with fresh produce for a perfectly balanced breakfast cookie or healthy snack. I’ve developed this recipe through countless iterations to create a treat that’s not only delicious but also packed with wholesome ingredients. The natural sweetness from carrots and apples pairs beautifully with honey, while almond flour adds a protein boost and creates an irresistibly tender texture.
Ingredients
Dry Ingredients
- 1½ cups (150g) rolled oats
- ½ cup (120g) almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup (80ml) honey
- ¼ cup (60ml) coconut oil, melted
- 1 large egg
- ½ cup (120g) carrots, freshly grated
- ½ cup (120g) apples, freshly grated
For Serving
- Greek yogurt
- Additional honey for drizzling
Instructions
- Prepare Your Workspace
- Preheat the oven to 350°F (175°C)
- Line a large baking sheet with parchment paper
- Set out all ingredients to ensure they’re at room temperature
- Prepare Fresh Ingredients
- Peel and grate the carrots using the fine side of a box grater
- Grate the apple, leaving the skin on for extra fiber and nutrients
- Pat both grated carrot and apple gently with paper towels to remove excess moisture
- Mix Dry Ingredients
- In a large mixing bowl, combine the rolled oats, almond flour, cinnamon, baking powder, and salt
- Whisk thoroughly to ensure even distribution of the leavening agents and spices
- Combine Wet Ingredients
- In a separate medium bowl, whisk together the melted coconut oil and honey
- Add the egg and whisk until well combined
- Fold in the grated carrots and apples
- Form Cookie Dough
- Pour the wet ingredients into the dry ingredients
- Fold everything together until just combined, being careful not to overmix
- Let the mixture rest for 5 minutes to allow the oats to absorb some moisture
- Shape and Bake
- Using a cookie scoop or two tablespoons, portion the dough onto the prepared baking sheet
- Gently flatten each cookie with the back of a spoon, as they won’t spread much during baking
- Leave about 2 inches of space between each cookie
- Bake to Perfection
- Bake for 12-15 minutes, or until the edges are lightly golden brown
- The centers should still feel slightly soft but not wet
- Allow cookies to cool on the baking sheet for 5 minutes
- Cool and Serve
- Transfer cookies to a wire rack to cool completely
- Once cooled, top each cookie with a dollop of Greek yogurt
- Finish with a light drizzle of honey
Storage Tips
These cookies keep well in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, layer with parchment paper between cookies to prevent sticking.
Nutrition Information
Per cookie (without toppings):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 65mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugar: 7g
- Protein: 3g
Yield: 12 cookies
Serving Size: 1 cookie
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Recipe Notes
- Choose old-fashioned rolled oats rather than quick oats for the best texture
- For best results, use fresh, crisp apples and carrots
- Make sure your egg is at room temperature for better incorporation
- These cookies are naturally gluten-free (ensure your oats are certified gluten-free if necessary)
- The coconut oil should be melted but not hot when mixing
These wholesome cookies make an excellent breakfast on-the-go, post-workout snack, or healthy dessert option. They’re packed with fiber from the oats, protein from the almond flour, and vitamins from the fresh carrots and apples.
