Carrot-Oatmeal Choco-nut Cookies*

carrotYou can always make a good thing better.

I tweaked this recipe quite a bit to suit my own desires and frankly I think it turned out awfully darn good.

It’s healthy and tastes good.

If you are looking for ways to increase fiber and veggies, this works.

Easy to do as well.


  • 1 c instant oats (simple take old fashioned and whir in the food processor about 10 times)
  • ¾ c stone ground whole wheat flour
  • 1 ½ tsp  baking powder
  • 1 ½ tsp  ground cinnamon
  • 1/8 tsp (1g) salt
  • 2 tbsp  coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp  vanilla extract
  • 1/3 c sugar substitute such as Swerve
  • 1 c grated carrots
  • 2/3 c chocolate chips of your choice (I use bittersweet)
  • 2/3 c chopped walnuts (or any nut you wish or seeds)


  • Put the dry ingredients in a bowl and whisk until well mixed.
  • In a separate bowl add the wet ingredients (including the sugar) and stir until mixed.
  • Add the dry to the wet in thirds until mixed.
  • Add the carrots, chips and nuts and fold in.
  • Refrigerate the dough for 30 minutes.
  • Using an ice cream scoop, place scoops on a parchment lined baking sheet. Depress lightly (they don’t spread much)
  • Place in a preheated 325° oven for 12-15 minutes.
  • Leave on the baking sheet until cool to firm them up.

SERVES: 2 dozen cookies

NOTES: Measure your ingredients carefully when it comes to the flour and the oats. Otherwise your cookies might be too dry.

SOURCE: Adapted from Amy’s Healthy Baking



2 thoughts on “Carrot-Oatmeal Choco-nut Cookies*

  1. I’m so glad you enjoyed the cookies! I love Swerve, so I love that little twist. And chocolate and nuts sound even better — definitely need to try that! 🙂

    • It was a great basic recipe and I do thank you for posting…This new style is new to me and so it’s all a bit of a try and discard until I find a good one…yours scored a + on the first try. !END

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