Oatmeal Cookies with Carrots, Cranberries & Raisins

This is my favorite healthy cookie recipe - it incorporates whole wheat, oats, carrots, cranberries and raisins. It also calls for canola oil instead of butter, so it's bit more heart-healthy too.


Oatmeal Cookies with Carrots, Cranberries & Raisins
Makes about 16 cookies

Adapted from Parents April 2012

1 cup white whole-wheat flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
pinch of cloves
pinch of allspice
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup canola oil
1 egg
1 cup finely shredded carrot
1/4 cup dried cranberries, roughly chopped
1/4 cup raisins

1. In a large mixing bowl, combine the first 9 ingredients (flour through granulated sugar). Stir to combine well. Add the oil egg, carrot, cranberries and raisins, and mix thoroughly. Cover and chill for at least two hours.

2. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or a silicone mat. Drop rounded tablespoons of dough about 2 inches apart on cookie sheets. Press down to form a flat, round disk. Bake cookies for 10 to 12 minutes, or until slightly browned. Let stand one minute, then cool on a wire rack. If freezing cookies, put them in a container rather than a zip-top bag, as they are a bit delicate.

Optional: If desired, whisk together 8 ounces of reduced fat cream cheese with 2 1/2 tablespoons of Grade B maple syrup until smooth. Spread filling on flat side of one cookie and top with flat side of second cookie to make a sandwich. Wrap and chill for up to 3 days.