Looking for a healthier dessert option this Easter? These Carrot Cake Oatmeal Cookies are made with whole wheat flour and naturally sweetened with honey!
Some’bunny’ has been baking up a storm this weekend! Not only have I been working on some yummy Easter treats for the blog, but I’m baking cookies for a few Etsy shop orders as well! Next up…..decorating eggs with the kiddos! Yes, I am looking forward to it just as much as they are!!! 🙂
I love doing twists on traditional desserts, and these Carrot Cake Oatmeal Cookies really do taste like the real deal. The great thing about these cookies is you can make the dough AND the whipped cream cheese frosting in advance and stash it in the fridge until you are ready to bake! Did I mention these cookies are made with whole wheat flour and naturally sweetened with honey?!?! Trust me, it’s worth repeating! 😉 Happy Easter!
Pressed for time? Make the dough and the frosting the day before, then just bake and assemble on Easter!
- 1 cup old fashioned oats
- 3/4 cup white whole wheat flour (I use the King Arthur brand)
- 1 1/2 tsp baking powder
- 1 tsp pumpkin pie spice (or 1/4 tsp each of cinnamon, ginger, nutmeg and cloves)
- pinch of salt
- 2 TBSP unsalted butter, melted and cooled
- 1 egg
- 1 tsp vanilla
- 1/2 cup honey
- 1 cup coarsely grated carrots (1 large or 2 medium carrots)
- 1/4 cup heavy whipping cream
- 8 oz. container whipped cream cheese (must be whipped cream cheese, regular cream cheese is too thick)
- 1 TBSP honey
- In a medium bowl whisk together the oats, flour, baking powder, salt and spices. Set aside.
- Using a stand mixer fitted with a paddle attachment or a hand mixer with double beaters, beat the egg, melted butter, vanilla and honey on medium speed for 30 seconds.
- Add the dry ingredients, mixing on low to combine.
- Add the grated carrots, mixing on low to combine.
- Chill dough for at least 30 minutes.
- Preheat oven to 325 degrees Fahrenheit.
- Using a medium cookie scoop or tablespoon, scoop heaping balls of dough.
- Roll each ball in your hands and place 2 inches apart on a Silpat or parchment paper lined baking sheet. Flatten each dough ball slightly with the palm of your hand.
- Bake for 15 - 17 minutes, rotating the tray halfway through baking.
- Allow to cool on the baking sheet for 2 minutes, then transfer to a cooking rack to cool completely.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip the cream on high speed until soft peaks form, about two minutes.
- Add the whipped cream cheese and honey, whip for an additional minute.
- Scrape down the bowl with a spatula, then whip for an additional 30 seconds.
- Using a piping bag or sandwich bag with the corner snipped off, pipe the frosting onto the cookies.
- Sprinkle with a bit of pumpkin pie spice (optional).
- Cookies should be served immediately or stored in the refrigerator.
Like this recipe? You’ll love my Apple Peanut Butter Oatmeal Cookies!