Mediterranean 4-Ingredient Carrot Cake Oatmeal Cookies
These Mediterranean 4-Ingredient Carrot Cake Oatmeal Cookies are proof that simple ingredients can create something wholesome, naturally sweet, and delicious. Made with just oats, grated carrots, mashed banana, and a touch of spice or honey, these cookies capture the warm, comforting flavors of classic carrot cake — but in a quick, healthy, grab-and-go form. They’re soft, chewy, lightly spiced, and naturally sweetened, making them perfect for breakfast, snacks, or guilt-free desserts.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 10–12 cookies
Ingredients
Rolled oats: 1½ cups (150 g)
Grated carrots: 1 cup (about 1 large carrot)
Mashed ripe bananas: 2 medium
Honey or maple syrup: 2 tbsp (optional, for added sweetness)
(Optional Mediterranean-style add-ins: ¼ tsp cinnamon, a handful of chopped walnuts, or a sprinkle of raisins.)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Mixture:
In a mixing bowl, mash the ripe bananas until smooth. Stir in the grated carrots, rolled oats, and honey (if using). Mix until fully combined. The dough should be thick and slightly sticky.
Shape the Cookies:
Scoop about 2 tablespoons of the mixture for each cookie. Flatten them slightly with the back of a spoon to form round shapes.
Bake:
Bake for 12–15 minutes or until the edges are golden and the cookies are firm to the touch.
Cool and Serve:
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Tips
Use overripe bananas — they add natural sweetness and moisture.
Grate carrots finely so they blend well and cook evenly.
Don’t overbake; these cookies are meant to be soft and chewy.
Add cinnamon or nutmeg for a carrot cake flavor boost.
If the dough feels too wet, stir in an extra tablespoon of oats.
Cool completely before storing to prevent them from becoming soggy.
Make them heartier with chopped nuts or seeds for texture.
Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
Variations
Mediterranean Twist: Add a spoonful of tahini or almond butter for richness.
Spiced Version: Mix in ¼ tsp cinnamon, nutmeg, or cardamom.
Citrus Flavor: Add orange zest for a fresh, Mediterranean aroma.
Nutty Crunch: Stir in chopped walnuts, almonds, or pistachios.
Coconut-Carrot: Mix in shredded coconut for a tropical flavor.
Raisin Delight: Add a handful of golden raisins or chopped dates.
Chocolate Touch: Add dark chocolate chips for a dessert-style cookie.
Protein Boost: Add 1 scoop of vanilla protein powder and a little extra banana to keep texture.
Q&A
Q: Can I use quick oats instead of rolled oats?
Yes, but the cookies will be softer and less chewy.
Q: Can I replace bananas?
You can use unsweetened applesauce (about ½ cup per banana) or mashed sweet potato.
Q: Are these cookies gluten-free?
Yes, if you use certified gluten-free oats.
Q: Can I make them vegan?
They already are, as long as you use maple syrup instead of honey.
Q: How do I make them crispier?
Flatten them thinner and bake 2–3 minutes longer.
Q: Can I freeze them?
Yes. Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Q: What’s the best way to serve them?
Enjoy with Greek yogurt, tea, or a drizzle of honey.
Q: Can I add frosting like carrot cake?
Yes! Spread with a thin layer of Greek yogurt mixed with honey for a healthy “frosting.”
Nutrition
(Per Cookie, Approximate)
Calories: 95
Protein: 2 g
Fat: 1.5 g
Carbohydrates: 20 g
Fiber: 3 g
Sugar: 8 g
Sodium: 20 mg
Conclusion
These Mediterranean 4-Ingredient Carrot Cake Oatmeal Cookies are as nourishing as they are delicious. With their naturally sweet flavor, chewy texture, and simple ingredients, they’re perfect for anyone who wants a quick, wholesome treat. Whether you enjoy them for breakfast, post-workout fuel, or an afternoon snack, they deliver all the warmth and comfort of carrot cake — in one easy, healthy cookie.