Carrot-Coconut Oatmeal Cookies

PersonalPoints™ per serving
Total Time
47 min
20 min
12 min


Whole wheat flour

¾ cup(s)

Ground cinnamon

1½ tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Ground ginger


Packed light brown sugar

½ cup(s)

Coconut oil

4 Tbsp, (1/4 cup), melted and cooled

Plain lowfat yogurt

2 Tbsp


1 large egg(s)

Vanilla extract

1 tsp

Old-fashioned rolled oats

1½ cup(s)

Shredded carrot(s)

1 cup(s), finely shredded

Unsweetened coconut flakes

½ cup(s)

Chopped walnuts

¼ cup(s), toasted

Golden seedless raisins

¼ cup(s)


  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


If the cookies become too soft when you store them, you can toast them in a toaster-oven for a couple of minutes to re-crisp them.