Description
These Healthy Carrot Cake Oatmeal Cookies are soft, chewy, and packed with wholesome ingredients like whole wheat flour, oats, and freshly grated carrots. Sweetened naturally with pure maple syrup and flavored with cinnamon, they are a delicious and nutritious treat perfect for any time of the day.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- 3/4 cup (90g) whole wheat flour or gluten-free flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
Wet Ingredients
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1/2 cup (120mL) pure maple syrup (room temperature)
- 3/4 cup (68g) freshly grated carrots (about 1 smallish medium carrot, peeled)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the oats, whole wheat flour, baking powder, cinnamon, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the melted coconut oil or butter, egg, and vanilla extract. Stir in the maple syrup until thoroughly incorporated.
- Combine mixtures: Add the flour mixture to the wet ingredients, stirring just until combined. Gently fold in the freshly grated carrots.
- Chill dough: Cover the bowl and chill the cookie dough for 30 minutes to help the cookies hold their shape while baking.
- Preheat oven and prepare baking sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Portion dough: Using a spoon and spatula, drop 14 rounded scoops of dough onto the prepared baking sheet. Flatten each scoop slightly with a spatula, as the cookies do not spread much during baking.
- Bake cookies: Bake at 325°F for 15 minutes until the centers feel slightly soft. Avoid over-baking to keep them soft and chewy.
- Cool: Allow cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely.
Notes
- Measure oats and flour accurately using a kitchen scale to prevent dry, cakey cookies.
- Use freshly grated carrots, not pre-shredded matchstick carrots, for best texture and flavor.
- Do not over-bake; cookies should be soft in the center when removed from oven.
- If cookies feel flimsy after initial cooling, allow to cool completely on baking sheet to firm up while staying soft.
- For homemade instant oats, pulse old-fashioned oats 10-12 times in a food processor.
- Substitute whole wheat flour with white whole wheat, whole wheat pastry, all-purpose, or oat flour carefully measuring as oat flour is more absorbent.
- Saigon cinnamon is recommended for a stronger, sweeter cinnamon flavor.
- Substitute coconut oil or butter with melted vegan butter or margarine; ensure egg is room temperature for proper mixing.
- Use honey or agave as alternatives to maple syrup; avoid sugar-free maple syrup due to texture changes.
- For gluten-free, use certified gluten-free instant oats and a gluten-free flour blend: ½ cup millet flour, 2 tbsp brown rice flour, 2 tbsp tapioca flour, and ½ tsp xanthan gum.
- Store cookies in an airtight container at room temperature for 3 days or refrigerated for 5 days or longer.
- Cookies freeze well once fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
