These cookies are not for those who insist that a cookie must be crunchy. They are soft, chewy, moist and cakey – almost like muffin cookies!
One of the main reasons these oatmeal cookies are more cakey than cookie-ish is that I added the applesauce to the dough and reduced the butter to the minimum. Yes, they have a muffin-like texture and are hard to ignore once they come out of the oven!
These carrot cake cookies aren’t very sweet which make them perfect to consume with a glass of cold milk or a cup of hot coffee. They are filled with carrots, cranberries, oats, honey and applesauce. Natural sweetness of all the ingredients is just enough to satisfy a sugar craving.
Soft, chewy and moist cake-like cookies loaded with lots of sweet carrots are delicious and healthy enough to eat for breakfast without feeling guilty. I’m sure you will love these cuties as much as I do!
Cranberry Carrot Cake CookiesPrint Pin Rate
- 1 cup quick oats
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter , melted and cooled slightly
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 cup finely grated carrots
- 1/4 cup dried cranberries
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg, ginger and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla. Stir in the applesauce and honey until thoroughly incorporated.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the carrots and cranberries. Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a Silpat. Drop 1 heaping tablespoon dough onto prepared baking sheets. Bake for 8-10 minutes, or until set on top. After baking, let cookies cool for at least 5 minutes and then place on wire racks.