Carrot Cake Oatmeal Cookies

5 from 2 votes

These carrot oatmeal cookies are naturally sweetened with bananas and taste like a sweet slice of carrot cake in cookie form. Customize them with your favorite add-ins for a fun breakfast or a snack!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Snack

Cuisine: American

Servings: cookies

Author: Lily Payen

Ingredients

1 large overripe banana (about ½ cup mashed puree)
3 tbsp natural peanut butter
¾ cup old fashioned rolled oats
½ cup grated carrots (¼ cup after moisture is squeezed out)
¼ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground nutmeg
¼ cup chopped walnuts (optional)
¼ cup raisins (optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Puree or mash the banana with a fork until smooth.
Add in the peanut butter and mix until combined.
Stir in the rolled oats, grated carrots, cinnamon, nutmeg, and ginger, and mix until combined. Fold in the chopped nuts and raisins (if using).
Scoop out tablespoon-sized portions onto a parchment paper-lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shaping. If you are using toppings, press the toppings into the top of each cookie.
Bake the cookies at 350 degrees F for 10 minutes, or until the cookies are set. Let them cool completely before serving.

Notes

Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.

I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.

The mixture will seem sticky and wet at first, but it will harden up while baking.

Use the smallest hole of a box grater so that there aren't too many large chunks in the cookies.

If you are preparing these cookies for a baby, I recommend scooping out a few cookies for your baby and adding raisins to the remainder of the batch for everyone else.

Nutrition