Healthy Carrot Cake Oatmeal Cookies
These healthy carrot cake oatmeal cookies are a delicious blend of wholesome ingredients, perfect for a guilt-free snack or dessert. Enjoy the natural sweetness and nutritious benefits of carrots and oats in every bite. Ideal for gluten-free diets, these cookies are sure to be a hit!
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- 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 (about 1 smallish medium, peeled first)
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 extract.
- Stir the maple syrup into the wet ingredients until fully blended.
- Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Carefully fold in the freshly grated carrots.
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
- Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop the chilled dough onto the baking sheet in 14 evenly sized mounds. Flatten slightly with a spatula, as the cookies won’t spread much in the oven.
- Bake for 12-15 minutes, or until the edges are set and the centers remain just slightly soft.
- Cool the cookies on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely.
Notes
Substitution tips: If coconut oil isn’t your preference, unsalted butter works just as well. For flour, oat flour or whole wheat pastry flour are great swaps to maintain the wholesome feel of these cookies.