Carrot Cake Oatmeal Cookies
If you love the comforting flavors of carrot cake but want a healthier, bite-sized treat, these Carrot Cake Oatmeal Cookies are perfect for you. Combining the wholesome goodness of oats, the warm spice of cinnamon, and the natural sweetness of grated carrots, these cookies are soft, chewy, and deliciously satisfying. Plus, they’re made with simple, healthy ingredients like maple syrup and coconut oil, making them a guilt-free snack that still feels indulgent.
Let’s get started with this easy recipe that’s great for a snack, breakfast on the go, or even a light dessert!
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- ¾ cup (90g) whole wheat 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
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ¾ cup (68g) grated carrots (about 1 medium carrot, peeled)
Directions
1. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the instant oats, flour, baking powder, cinnamon, and salt. This ensures that all the dry ingredients are evenly distributed, giving the cookies a consistent texture and flavor.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the melted coconut oil (or unsalted butter), egg, and vanilla extract until smooth. Stir in the pure maple syrup until the wet ingredients are fully combined.
3. Combine and Chill
Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix the dough. Gently fold in the grated carrots, making sure they’re evenly distributed throughout the dough.
Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps firm up the dough, making it easier to shape and enhancing the flavors.
4. Preheat the Oven
While the dough chills, preheat your oven to 325°F (165°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent the cookies from sticking.
5. Shape and Bake
Once the dough is chilled, drop it onto the prepared baking sheet, making 14 rounded scoops. Flatten each cookie slightly with a spatula as the cookies won’t spread much during baking.
Bake the cookies for 12-15 minutes, or until the edges are set and the tops feel firm to the touch.
6. Cool the Cookies
Let the cookies cool on the baking sheet for at least 15 minutes to allow them to firm up before transferring them to a wire rack to cool completely. This will help them hold their shape and texture.
Recipe Summary
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour
- Servings: 14 cookies
- Calories: 95 kcal per cookie
Tips for Success
- Grating the Carrots: For the best texture, grate the carrots finely so they blend well into the dough. This also ensures the cookies stay soft and moist.
- Chilling the Dough: Don’t skip the chilling step—it helps the cookies hold their shape during baking and prevents them from spreading too much.
- Customizing the Flavor: Feel free to add a handful of raisins, chopped nuts, or shredded coconut to give these cookies a little extra texture and flavor.
Final Thoughts
These Carrot Cake Oatmeal Cookies are a delightful way to enjoy the classic flavors of carrot cake in a healthier, more portable form. Packed with wholesome ingredients, they’re perfect for any time of day, whether you’re enjoying them as a snack, dessert, or even a quick breakfast. Plus, with only 95 calories per cookie, they offer a guilt-free way to satisfy your sweet tooth!
Print
Carrot Cake Oatmeal Cookies
- Total Time: 1 hour
- Yield: 14 1x
Description
Carrot Cake Oatmeal Cookies combine the best of both worlds — the cozy, spiced flavors of carrot cake and the wholesome texture of oatmeal. These soft and chewy cookies are naturally sweetened with maple syrup and packed with freshly grated carrots, making them a healthier yet indulgent treat.
Ingredients
1 cup (100g) instant oats (gluten-free if necessary)
¾ cup (90g) whole wheat 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
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
¾ cup (68g) grated carrots (about 1 medium carrot, peeled)
Instructions
Mix the dry ingredients:
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. Set aside.
Mix the wet ingredients:
In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract. Stir in the maple syrup until fully combined.
Combine and chill:
Gradually stir the dry ingredients into the wet mixture until just incorporated. Fold in the grated carrots. Cover the cookie dough and chill in the refrigerator for at least 30 minutes.
Preheat the oven:
Preheat the oven to 325°F (165°C) and line a baking sheet with a silicone baking mat or parchment paper.
Shape and bake:
Drop the chilled dough onto the prepared baking sheet, making 14 rounded scoops. Flatten each cookie slightly using a spatula as the cookies won’t spread much during baking.
Bake and cool:
Bake at 325°F for 12-15 minutes, or until the edges are set and the tops feel firm. Cool the cookies on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 95