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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