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Carrot Cake Oatmeal Cookies
Carrot Cake Oatmeal Cookies
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From: EatingWell.com, November 2017
A quick stir-in of grated carrots not only makes these easy drop cookies reminiscent of spicy carrot cake, it also adds sweetness and keeps these cakey cookies moist. A drizzle of cream cheese frosting on top finishes off these better-for-you goodies perfectly.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- Cookies
- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅔ cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- ¾ cup grated carrots
- ⅓ cup raisins
- Cream Cheese Glaze (Optional)
- ¼ cup cream cheese, at room temperature (optional)
- 2 tablespoons confectioners' sugar (optional)
- 1-2 tablespoons low-fat milk (optional)
Preparation
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Prep
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Ready In
- To prepare cookies: Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.
- Whisk flour, baking powder, pumpkin pie spice and salt together in a medium bowl.
- Whisk brown sugar, butter, egg and vanilla together in a large bowl. Add the flour mixture, oats, carrots and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
- Bake until the cookies are golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
- To prepare cream cheese glaze: If desired, combine cream cheese, confectioners' sugar and 1 tablespoon milk in a mini food processor; process until smooth, adding up to 1 tablespoon more milk, if needed, to achieve a thick glaze consistency. Drizzle the glaze over the cooled cookies.
- To make ahead: Store unglazed cookies airtight at room temperature for up to 3 days; store glazed cookies in the refrigerator for up to 3 days.
- Serving size: 1 cookie
- Per serving: 89 calories; 3 g fat(2 g sat); 1 g fiber; 14 g carbohydrates; 1 g protein; 4 mcg folate; 15 mg cholesterol; 7 g sugars; 6 g added sugars; 674 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 1 mg iron; 76 mg sodium; 58 mg potassium
- Carbohydrate Servings: 1
- Exchanges: ½ fat, ½ other carbohydrate, ½ starch
