Description
These Healthy Carrot Cake Oatmeal Cookies combine wholesome ingredients like whole wheat flour, oats, and fresh carrots for a nutritious twist on a classic treat. Naturally sweetened with pure maple syrup and spiced with cinnamon, these cookies are moist, flavorful, and perfect for a guilt-free snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 1 cup instant oats
- ¾ cup whole wheat flour (or gluten-free flour)
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- â…› tsp salt
Wet Ingredients
- 2 tbsp coconut oil (or unsalted butter), melted
- 1 large egg
- ½ cup pure maple syrup
- ¾ cup freshly grated carrots
- 1 tsp vanilla extract
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the oats, whole wheat flour, baking powder, ground cinnamon, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, combine melted coconut oil or butter with the egg and vanilla extract. Stir in the maple syrup until fully incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Carefully fold in the freshly grated carrots to evenly distribute throughout the dough.
- Chill the dough: Cover the dough and chill it in the refrigerator for 30 minutes to allow it to firm up and flavors to meld.
- Preheat oven: Set your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Form the cookies: Drop rounded scoops of dough (approximately 14) onto the prepared baking sheet, slightly flattening each cookie with the back of a spoon or your fingers to help them bake evenly.
- Bake and cool: Bake the cookies for 12-15 minutes or until they turn golden brown around the edges. Remove from the oven and allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour with gluten-free flour to make these cookies gluten-free.
- Using fresh grated carrots ensures moisture and natural sweetness, so avoid using pre-shredded or canned carrots.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- For a vegan version, replace the egg with a flax egg or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water, set for 5 minutes).
- Adjust sweetness by modifying the amount of maple syrup according to your preference.
