1 cup carrots, washed, peeled and grated
½ cup honey
¼ cup vegetable oil
¼ cup applesauce
1 teaspoon vanilla extract
2 eggs
1 cup oats
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup raisins
½ cup nuts, chopped
2 teaspoons pumpkin pie spice or cinnamon
Cooking oil spray
Carrot and Oatmeal Cookies
Servings: 24
Ingredients:
Directions:
- Preheat oven to 375 degrees.
- Spray baking sheets with cooking oil spray.
- In a mixing bowl, beat together honey, oil, applesauce, vanilla if used, and eggs.
- In a medium bowl, mix the oats, flour, baking powder, pumpkin pie spice or cinnamon and salt.
- Add the dry oat mixture to the egg mixture and stir to combine.
- Add the carrots, nuts, and raisins and stir to combine.
- Use one tablespoon of batter for each cookie, and drop onto baking sheet.
- Bake for 15-18 minutes until golden brown.
Notes & Tips:
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Carrot and Oatmeal Cookies
Servings: 24
Ingredients:
1 cup carrots, washed, peeled and grated
½ cup honey
¼ cup vegetable oil
¼ cup applesauce
1 teaspoon vanilla extract
2 eggs
1 cup oats
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup raisins
½ cup nuts, chopped
2 teaspoons pumpkin pie spice or cinnamon
Cooking oil spray
Directions:
- Preheat oven to 375 degrees.
- Spray baking sheets with cooking oil spray.
- In a mixing bowl, beat together honey, oil, applesauce, vanilla if used, and eggs.
- In a medium bowl, mix the oats, flour, baking powder, pumpkin pie spice or cinnamon and salt.
- Add the dry oat mixture to the egg mixture and stir to combine.
- Add the carrots, nuts, and raisins and stir to combine.
- Use one tablespoon of batter for each cookie, and drop onto baking sheet.
- Bake for 15-18 minutes until golden brown.
Notes & Tips:
Nutrition Facts
24 serving per container
Serving size 1 cookie
| Amount Per Serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 105mg | 5% | |
| Total Carbohydrate 19g | 7% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 10g | ||
| Includes 5g Added Sugars | 10% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 20mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 105mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.