Carrot-Coconut Oatmeal Cookies
3
Points®
Total time: 47 min • Prep: 20 min • Cook: 12 min • Serves: 33 • Difficulty: Easy
Ingredients
Whole wheat flour
¾ cup(s)
Ground cinnamon
1½ tsp
Baking soda
¼ tsp
Table salt
¼ tsp
Ground ginger
⅛ tsp
Packed light brown sugar
½ cup(s)
Coconut oil
4 Tbsp, (1/4 cup), melted and cooled
Plain low fat yogurt
2 Tbsp
Egg
1 large egg(s)
Vanilla extract
1 tsp
Old-fashioned rolled oats
1½ cup(s)
Shredded carrots
1 cup(s), finely shredded
Unsweetened coconut flakes
½ cup(s)
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), toasted
Golden seedless raisins
¼ cup(s)
Instructions
1
Place oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2
Whisk together flour, cinnamon, baking soda, salt, and ginger in medium bowl. Whisk together brown sugar, oil, yogurt, egg, and vanilla in large bowl. Add flour mixture, oats, carrot, coconut, walnuts, and raisins to brown sugar mixture and stir to combine.
3
Drop batter by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets. Flatten each cookie slightly. Bake until golden brown on bottom, 12–14 minutes, switching and rotating baking sheets halfway through baking time. Cool on baking sheets on wire racks 1 minute. With spatula, transfer cookies to racks and cool completely. Store in airtight container up to 3 days.
4
Per serving: 1 cookie
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.