Description
These Healthy Carrot Cake Oatmeal Cookies are a wholesome twist on classic carrot cake flavors, combining oats, whole wheat flour, and grated carrots for a nutritious and delicious treat. Naturally sweetened with pure maple syrup and lightly spiced with cinnamon, these cookies offer a soft texture with a slightly crisp edge, making them perfect for a snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup instant oats (gluten-free if necessary)
- ¾ cup whole wheat flour (or gluten-free flour blend)
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- 3 tbsp coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- â…“ cup pure maple syrup
- ¾ cup finely grated carrots
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat flour, baking powder, ground cinnamon, and salt until evenly blended.
- Mix Wet Ingredients: In a separate bowl, whisk the melted coconut oil or butter with the room temperature egg and vanilla extract. Stir in the pure maple syrup until the mixture is smooth.
- Incorporate Carrots: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Carefully fold in the finely grated carrots to distribute evenly throughout the dough.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes to allow it to firm up and flavors to meld.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape Cookies: Scoop the chilled dough into 15 rounded portions and place them evenly spaced on the prepared baking sheet. Flatten each slightly to about ½-inch thickness.
- Bake: Bake the cookies for 12–15 minutes, until the edges are firm and the centers appear slightly underdone, ensuring a soft and chewy texture.
- Cool: Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, use instant gluten-free oats and a gluten-free flour blend.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Use freshly grated carrots for the best texture and flavor; pack them tightly when measuring.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
