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Carrot cake oatmeal cookies

2
Points®
Total Time
45 min
Prep
15 min
Cook
15 min
Serves
12
Difficulty
Easy
Lightly sweetened and full of whole-grain goodness, these cookies are large, cakey, and moist. Mashed banana provides most of the sweetness; a touch of brown sugar deepens the sweet notes.

Ingredients

Uncooked quick oats

1 cup(s)

Whole wheat flour

⅔ cup(s)

Baking powder

1½ tsp

Ground cinnamon

1½ tsp

Table salt

½ tsp

Banana

1 large, ripe

Packed brown sugar

2 Tbsp, light variety

Canola oil

2 Tbsp

Vanilla extract

2 tsp

Egg

1 large egg(s)

Shredded carrots

1 cup(s)

Instructions

  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silicone mat.
  2. In a medium bowl, stir together the oats, flour, baking powder, cinnamon, and salt. In another medium bowl, mash the banana with a fork. Whisk the brown sugar, oil, vanilla, egg, and carrots into the mashed banana. Add the flour mixture and stir until well combined.
  3. Drop the cookie dough by 3-tablespoonfuls onto the prepared baking sheet to form 12 cookies. Bake until lightly browned on the bottom, 15 to 18 minutes. Cool the cookies on the pan for 3 minutes; remove to a wire rack to cool completely.
  4. Serving size: 1 cookie

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