Description
These Healthy Carrot Cake Oatmeal Cookies are a wholesome twist on traditional carrot cake, combining the goodness of oats, whole wheat flour, and fresh grated carrots with natural sweeteners. Perfect for a nutritious snack or dessert, these cookies are easy to make and offer a moist, flavorful bite with a hint of cinnamon and maple syrup.
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 combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter, large egg, and vanilla extract. Stir in the pure maple syrup until the mixture is smooth and homogenous.
- Incorporate Carrots and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Then, carefully fold in the finely grated carrots, ensuring even distribution without overmixing.
- Chill Dough: Cover the cookie dough with plastic wrap or a lid and refrigerate for at least 30 minutes to firm up, which makes it easier to shape and improves the texture.
- 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 and promote even baking.
- Shape Cookies: Using a cookie scoop or spoon, portion out the chilled dough into 15 rounded balls. Place them evenly spaced on the prepared baking sheet. Gently flatten each ball to about ½-inch thickness to achieve uniform cookies.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes. The edges should feel firm while the centers remain slightly soft and underdone, ensuring a moist texture once cooled.
- Cool: Allow the cookies to cool on the baking sheet for 10 to 15 minutes, which helps them set and reduces breakage. Then transfer to a wire rack to cool completely before serving or storing.
Notes
- For gluten-free cookies, use gluten-free oats and a gluten-free flour blend instead of whole wheat flour.
- You can substitute maple syrup with honey or agave nectar if preferred.
- Ensure the melted coconut oil or butter is cooled slightly before mixing to avoid cooking the egg.
- Chilling the dough is important for texture and easier handling, do not skip this step.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
