Carrot Cookies
Source: Healthy Futures Virginia Cooperative Extension
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Carrots give this traditional oatmeal and raisin cookie a colorful and tasty twist.
- Makes
- 30 servings
Ingredients
- 1/2 cup margarine, soft
- 1 cup honey
- 1 cup carrots, grated
- 2 egg whites, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups oatmeal, quick cooking, uncooked
- 1 cup raisins
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a large bowl, cream together margarine and honey. Stir in carrots and egg whites.
- Stir together flour, baking powder, baking soda, salt, cinnamon, oatmeal and raisins. Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed. Do not over mix.
- Drop from teaspoon on greased baking sheet. Flatten slightly and bake at 350 °F for 10 minutes, or until lightly browned.
Notes
Honey should not be fed to children under 1 year of age. Instead of honey, you can use 1 1/4 cups sugar mixed with 1/4 cup water. Learn more about: Carrots
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