Sweet Carrot Cookies

Are you craving the flavours of spring just as much as I am? While I wholeheartedly embrace slow cooker meals, soups, and the comfort food that comes with the cold weather months, I’m equally as excited to usher in new flavours by the time March rolls around.

These oatmeal carrot cookies perfectly bridge the gap between deep freeze foods and the lighter fare we are looking for this time of year. They are hearty and healthy, and would also be perfect for sharing over Easter weekend, which will be here before we know it.

Although they taste wonderful on their own, I also like to make a sandwich cookie with them, spreading a thick smear of maple-sweetened cream cheese frosting onto the backs of two cookies and sandwiching them together. That quick move elevates them from a basic chewy cookie to something worthy of sharing.

Toddlers love these sweet treats, and they’re certainly something you can feel good about sharing with them. Feel free to add raisins or dried cranberries for an extra boost of colour and sweetness.

Sweet Carrot Cookies

Makes 2 dozen cookies

You’ll Need:

½ cup butter
½ cup packed brown sugar
2 Tbsp honey
1 egg
1 cup finely grated carrots
1 ½ cups whole-wheat flour
1 cup rolled oats (not quick cooking)
1 tsp ground cinnamon
1 tsp baking powder
½ tsp salt

Prep and Cook:

Preheat the oven to 375°F and line two baking sheets with parchment paper.
Using an electric or handheld mixer, cream together the butter, sugar, and honey until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the egg and shredded carrots.
In a separate bowl, whisk together the flour, oats, cinnamon, baking powder and salt. Add to the creamed sugar mixture, mixing just until combined.
Drop tablespoon-size dollops of batter onto the prepared baking sheets, and press down with the back of a dampened fork. Bake in the preheated oven for 9-12 minutes, or until firm and the edges are golden brown.