Chocolate Chip Oatmeal Carrot Cookies

Healthy Cookie Recipes for KidsMost kids love cookies, with good reason – they are yummy. So, I’ve been experimenting with making cookies that taste good but also offer more than just fat and calories.

I begin with a standard recipe and usually substitute some or all of the all-purpose flour with whole wheat flour. The key is to sift the whole wheat flour for a smoother feel, or you can buy a finely ground whole wheat flour and skip the sifting step. Using whole wheat flour increases the fiber content of the cookies.

I then reduce the amount of sugar by about a third. This reduction is pretty undetectable in the final product.

Sometimes I will replace some of the butter with applesauce, crushed pineapple or flax-seed meal to decrease the total amount of saturated fat. I usually only reduce this ingredient by a third as well, since any further reduction really starts pushing the “cookie” over to the not-as-tasty side, in my opinion. Some people prefer to eliminate the fat and use only something like applesauce which is a personal choice and works fine too.

In the recipe I share below, I choose to grind my oatmeal for an easier-to-chew cookie. This is mainly to accommodate my texture-sensitive two-year-old, who often likes the taste of certain foods but spits them out after chewing a bit because the texture is too tough for her. Not a pretty sight and lots of dirty laundry. I do love to include oatmeal for the extra fiber.

Finally, in this recipe I add some carrots, because we all could use more vegetables in our day!

Chocolate Chip Oatmeal Carrot Cookies


  • ½ cup butter, softened
  • ¼ cup applesauce or crushed pineapple
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup pureed carrots (2-3 carrots)
  • 1 ¼ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 ¾ cups rolled oats (whole or ground in blender or food processor)
  • ½ cup raisins
  • ½ cup chocolate chips


  1. Preheat oven to 375 degrees.
  2. In large bowl, cream together butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla.
  3. Puree carrots in food processor with ¼ cup applesauce or pineapple, and add to butter mixture.
  4. Sift together flour, baking soda, cinnamon, and salt. Gradually add to butter mixture.
  5. Stir in oatmeal, chocolate chips and raisins. Drop by teaspoonfuls onto ungreased cookie sheets (I line them with parchment paper for easy clean up).
  6. Bake 8-10 minutes, or until golden brown.