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