Description
Delicious and healthy carrot cake oatmeal cookies that are easy to make and packed with flavor.
Ingredients
Scale
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup, room temperature
- ¾ cup (68g) freshly grated carrots
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla.
- Stir in the maple syrup until thoroughly incorporated.
- Add in the flour mixture, stirring just until incorporated.
- Fold in the carrots.
- Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 14 rounded scoops on the baking sheet.
- Flatten slightly using a spatula.
- Bake at 325°F for 12-15 minutes.
- Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes
- For gluten-free, make sure to use gluten-free oats and flour.
- Store cookies in an airtight container for up to a week.
- These cookies do not spread much, so shape them as desired before baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg