Carrot Cinnamon Oat Cookies

Carrot Cinnamon Oat Cookies with Golden Raisons + Toasted Walnuts



 1 Cup Rolled Oats

 2 Ripe Bananas, mashed

 1/2 C. Unsweetened Natural Applesauce

 2 C. Carrots (shredded in food processor)

 2.5 tsp. Cinnamon

 1 tsp. Baking Powder

 1/2 tsp. Baking Soda

 1/2 C. Golden Raisons (add more if you’d like!)

 1/2 C. Toasted Walnuts (add any toasted nuts you’d like!)


Preheat the oven to 400°. Toast the nuts on a skillet on medium-high heat, until golden brown and producing a nutty aroma- set these aside. Using a food processor, process the carrots until they are shredded (about 30 seconds). Add the ripe bananas, pulse until mixed together. Empty contents into large mixing bowl. Add the applesauce, cinnamon, baking powder, baking soda and stir well with rubber spatula until all ingredients are mixed together.  Add in the raisons, oats and toasted walnuts. Using a cookie scooper or spoon, scoop out tablespoon size portions of the dough onto a baking sheet. Sprinkle with cinnamon (and sugar if you need the sweetness). Bake on 400° for 10 minutes. Then turn the oven up to 450° and continue baking for another 10. 


These Midwest Skinny Carrot Cinnamon Oat Cookies are SO delicious, yet entirely nutritious!! Every ingredient is a nutrition-packed, whole food – free from the chemicals, fat and additive sugars our bodies were not made to consume.  They are the perfect morning treat with a hot cup of chai tea! And perfect for your kiddos- they’ll never know they’re eating carrots! 


  1. Michelle Hange

    Hi! Just came across your site when looking for Whole30 pasta sauce and love your recipes! Question on these cookies; what point do I add the oats? I read the recipe several times but didn’t see where it said. Thanks!

    1. Post
      Madison Turner

      Hi Michelle! Made my day that you came across!

      Thanks for catching that! I just updated it. You add them in with the nuts and raisins.

      PS. These cookies can be finicky since they are super healthy. Sometimes I have to bake them longer and just keep checking on them! I always taste the batter as i go too (shhh) and if it seems like it needs more of something, ill toss it in!

      Comment away if you have any more questions as you’re making them!


      Madison –

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