This recipe makes three different types of Oatmeal Cookies. For 1 type of Cookie, cut the recipe down to 1 portion.

Base Recipe

3 cups of Oats

2 1/4 cups of whole wheat flour (or white)

3 1/2 teaspoons baking powder

6 tablespoons melted butter

1 teaspoon salt

3 1/2 teaspoons cinnamon

3 teaspoons vanilla essence

1 1/2 cups of honey or light agave or light brown sugar or stevia (I used stevia)

3 large eggs

For the Apple Cinnamon

1 Portion of the Base recipe above

1 red apple grated

For the Carrot Cake

1 Portion of the base recipe above

1 carrot, peeled and grated fine

For the Chocolate Chip

1 Portion of the Base recipe above

1/4 cup of semi sweet chocolate chips, roughly chopped

1/4 cup sweet cranberries, roughly chopped


Add all the ingredients under the BASE RECIPE to a large mixing bowl. Mix until everything is incorporated.

Separate the base mixture into three parts, into three different bowls.

To one bowl, add the grated apples, to another bowl add the grated carrots and to the last bowl add the chopped chocolate chips and the sweet cranberries.

Mix each portion until combined.

Wrap each portion with plastic wrap and place in the fridge for about an hour.

Heat the oven to 350 degrees

Using an ice scream scoop, scoop the cookie dough onto a baking sheet. Do not press down the dough. Leave it as you scoop it. Make sure to leave space in between each cookie scoop.

Place in the oven to bake for 15 minutes.

Remove from the oven and place it on a wore rack to cool.

If you are not on a healthy kick like I am, the carrot cake oatmeal cookie goes great with cream cheese frosting!









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