Good For You Carrot Cake Oatmeal Cookies

These Carrot Cake Cookies were a fun treat we baked up last week for Easter.

They are soft and chewy and even better- they are good for you! Oatmeal and spices add a delicious flavor (the smell in my kitchen was divine!). No added sugar, I use honey instead. Then I add a hearty scoop of both shredded sweet carrots and coconut!

These cookies satisfy your sweets craving- but are really good for you!

What a fun and memorable Easter week we had this year!

Ava Easter Photos by Keys Photography

Stella was due March 30 so I was sure she would be here to celebrate her first Easter with us.

But she decided to take her time just like big sis Ava and by Easter morning we were still waiting on her to arrive. My Mom came a week earlier and we had a great time taking Ava to three city Easter egg hunts and doing all sorts of fun Easter crafts and recipes. Ashton and I even had a nice date night to see the new Fast and Furious movie {loved it and had a lot of baby movement during it too!}. By Saturday my Dad arrived and we were able to have a nice family meal and let Ava dye Easter eggs with her grandparents.

Easter morning I was feeling uncomfortable with light contractions but baby wasn’t ready yet so we went to the Warrior Community Center brunch {best in town!} and had a delicious meal with the Easter bunny. After a nap at home I decided we need to go to the hospital for a checkup. Baby was almost ready so we were finally admitted! Stella wasn’t quite an Easter baby, she was born early Monday morning but we are just so relived to have her here it doesn’t matter to me!

Come back next week for my post on our new baby girl, Stella Rose!

Easter egg hunts all week long for sweet Ava!

Print Recipe

Carrot Cake Cookies

Ingredients

1 cup instant or quick oats leveled in measuring cup
3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/8 tsp salt
2 tbsp butter melted and cooled
1 egg room temperature
1 tsp vanilla
1/2 cup honey or agave
1 cup carrots grated (about 1 med-large carrot)
1/2 cup coconut shredded

Instructions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
Fold in the carrots and coconut.
In a separate bowl, whisk together the butter, egg, and vanilla.
Stir in the honey then add to the flour mixture, stirring just until incorporated.
Chill the dough for 30 minutes (this helps the cookies to not spread when baking).
Preheat the oven to 325°F.
Drop the cookie dough into small rounded scoops on a lined baking sheet. (If chilled longer than 1 1/2 hours, flatten slightly.)
Bake for 10-13 minutes, until golden.
Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.