Healthier Carrot Cake & Oat Cookies with a Cream Cheese Drizzle

Wed, 11 March 2026

For the Cookies:

• 90g  rolled oats

• 60g whole wheat flour

• 30g almond flour (optional for extra tenderness)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• Pinch of salt

• 60g coconut oil (melted) or unsalted butter

• 80g honey

• 1 large egg 

• 1 tsp vanilla extract

• ½ cup grated carrot (about 1 medium carrot)

• 60g unsweetened applesauce (adds moisture)

• 30g chopped walnuts or pecans (optional)

• Handful of raisins (optional)

For the Cream Cheese Drizzle:

• 85g light cream cheese (softened)

• 2–3 tbsp powdered sugar 

• 1 tsp vanilla extract

• 1–2 tsp milk or almond milk to thin

Instructions

1. Prepare the Cookies:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, combine oats, flours, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk coconut oil, maple syrup, egg, vanilla, and applesauce.

4. Fold wet ingredients into dry until just combined.

5. Gently fold in grated carrot, nuts, and raisins.

6. Scoop 1–2 tbsp portions onto the baking sheet, flatten slightly.

2. Bake:

• Bake for 12–15 minutes, or until edges are golden. Let cool completely on a wire rack.

3. Make the Cream Cheese Drizzle:

1. Whisk cream cheese, sugar, and vanilla until smooth.

2. Add milk 1 tsp at a time until drizzle consistency is reached.

3. Drizzle over cooled cookies using a spoon or piping bag.

4. Serve & Store:

• Serve immediately or store in an airtight container in the fridge for up to 5 days.