Holiday season always calls for baking. Last month, I posted simple 1 minute microwave eggless cookie. This time I am going to post a traditional conventional oven baked cookies. Gingerbread cookies and christmas are inseparable. Like many other Christmas traditions, the origin of this classic christmas cookie lies ages ago. These  Christmas cookies are heavily spiced with flavors like cinnamon, nutmeg and ginger. Sometimes this might be overpowering for kids and when I was looking for an alternative with a subtle flavor,  I came across this healthy “carrot oatmeal cookie” in the Hill Physicians monthly health plan book. I tried it right away and the flavors were super awesome. It was mild and we all loved it.  I made 15 cookies and all were gone in no time. Kiddo loved it to the core and I had to bake it again for his school snack and this recipe is a keeper for sure. 🙂


The original recipe calls for whole wheat flour, walnuts and maple syrup. But I went with what I had in my pantry. I used regular all purpose flour, pecans, honey  and old fashioned syrup. The cookie is healthy with oats and carrots and if you use whole wheat flour or gluten free  flour, needless to say about advantages. I am sure this will be a winner among kids and adults.

Without any further ado, here is the recipe…


  • All purpose flour – 1 cup
  • Old fashioned oats – 1 cup
  • Finely grated carrot – 1 cup
  • Baking powder – 1 tsp
  • Salt – ¼ tsp
  • Cinnamon powder – 1/2 tsp
  • Nutmeg Powder / fresh grated nutmeg – ¼ tsp
  • Pecans – a handful
  • Old fashioned syrup – ¼ cup
  • Honey – ¼ cup
  • Butter – 1 stick / ½ cup
  • Fresh ginger, grated – 1 tsp


  • Sieve the all purpose flour in a wide bowl.
  • Add the baking powder, salt, cinnamon powder, nutmeg and oats to the flour.
  • Squeeze as much as water from the grated carrot and add it to the flour and mix all these ingredients well. Add few pecans at this stage and mix it.
  • In a separate bowl, mix the honey, old fashioned syrup, melted butter and grated ginger. Whisk it all together.
  • Now slowly add the wet mix to the dry mix and using a electric hand mix or a whisker mix them all together until just combined.
  • Meanwhile preheat the oven to 375 degree F and line up the baking tray with silicone mat or parchment paper or aluminum foil.
  • Grease your palms with oil and pinch a small lemon size ball from the batter and place it in the baking tray.
  • Press them slightly so that it can bake evenly.
  • Bake it for up to 15 to 17 minutes or until the cookies are brown.
  • Remove from the oven and let it cool on a wire rack.

Here is the short youtube video of the recipe preparation.

That’s it. Carrot cookies are ready. Store it an airtight container.



  • APF can be replaced with wheat flour or gluten free flour.
  • Instead of honey, you can use ¼ cup of sugar or skip sugar/honey altogether and use old fashioned syrup.
  • I mixed pecans along with cookie mix, but you can always add in the end and fold the batter nicely.


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