These carrot cake cookies are full of nutrition and perfect for a quick snack or breakfast. These carrot cake oatmeal cookies have loads of fiber, rich in vitamin A, and crazy delicious!
Carrot Cake Cookie Recipe
Ever buy those Quaker Oatmeal Squares for your kiddos??? These are like my version of those, but with no preservatives. Seriously though, those oatmeal squares are pretty good, but these homemade ones are even better. Why? Because they are packed with veggies, and your kiddos will never know, unless you tell them. That’s right! I made carrot puree for these cookies, and actually making veggie puree to keep on hand is a great way to get veggies into your kiddos diets.
Making veggie puree is just like making baby food, it’s basically the same thing. All I did was buy a 1 pound bag of carrots from Walmart for 69 cents. Boil the carrots in 2 cups of water until they were soft, and puree the carrots with the water in a mini food processor. That’s it! It’s so easy and definitely good for you. Refrigerate the puree or freeze into ice cube trays for an easy way to add veggie puree to any recipe.
Next, I ground oats into oat flour. This is definitely easier than boiling water! This recipe calls for 2 cups of oat flour, so add 2 ¼ cups oats to a blender and grind until you get a flour texture. Gluten-Free oats can be purchased at Trader Joe’s or Winco, but regular oats don’t bother out stomachs, so I just purchase mine at Aldi’s.
Now you are ready to assemble these delicious cookies! These cookies are great for breakfast, snack time, or even a sweet treat in your kids lunches. They are sweetened with honey, and absolutely delicious.
If you do not have time to make carrot puree, no problem! You can easily substitute canned pumpkin for the carrots, or even just buy carrot baby food (I’m being serious…)
Carrot Cake Cookies
- 2 cups oat flour grind 2 ¼ cups oats
- 1 ½ cups old fashioned oats
- 2 tsp. cinnamon
- ½ tsp. salt
- 1 cup carrot puree or canned pumpkin
- ¾ cup honey
- 2 eggs or flaxseed meal eggs
- 1 tsp. vanilla
- ¾ cup raisins or chocolate chips
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper, set aside.
- Make the carrot puree. Boil 1 pound of carrots with 2 cups of water. Once, soft and cooled, blend in a blender until smooth. Set aside.
- Next, grind oats into oat flour, then pour into a mixing bowl.
- Add the rest of the ingredients to the mixing bowl, including the carrot puree. Stir together to combine.
- Using an ice cream scoop or ¼ measuring cup, scoop dough onto cookie sheet. Bake for 15 minutes, or until firm to the touch.
- Allow cookies to cool completely, then store in the freezer in a single layer. Cookies can be thrown into school lunches, or heat for 30 seconds in the microwave for breakfast. Enjoy!