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Healthy Carrot Cake Oatmeal Cookies Recipe

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4.3 from 42 reviews

These Healthy Carrot Cake Oatmeal Cookies offer a deliciously soft and chewy texture packed with wholesome ingredients like instant oats, whole wheat flour, and freshly grated carrots. Sweetened naturally with pure maple syrup and enhanced with warm cinnamon, these cookies make a nutritious treat that satisfies sweet cravings while providing fiber and nutrients.

  • Total Time: 55 minutes
  • Yield: 14 cookies

Ingredients

Dry 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

Wet Ingredients

  • 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 carrot, peeled)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat or gluten-free flour, baking powder, ground cinnamon, and salt until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter, room temperature egg, and vanilla extract. Stir in the maple syrup until the mixture is smooth and thoroughly incorporated.
  3. Form Dough: Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the freshly grated carrots carefully to distribute evenly. Chill the cookie dough in the refrigerator for 30 minutes to firm up.
  4. Prepare for Baking: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper for easy cleanup.
  5. Scoop and Shape Cookies: Using a spoon and spatula, drop the cookie dough into 14 rounded scoops onto the prepared baking sheet. Flatten each slightly with a spatula as the cookies won’t spread much during baking.
  6. Bake the Cookies: Bake at 325°F for 12-15 minutes, checking that the centers still feel slightly soft and underdone to avoid over-baking.
  7. Cool Before Serving: Let the cookies cool on the baking sheet for at least 15 minutes so residual heat finishes cooking the centers. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use precise measurements for oats and flour to avoid dry or cakey cookies; a kitchen scale is recommended.
  • Grate fresh carrots using the standard-sized holes on a box grater; avoid pre-shredded store-bought carrots as they are too dry and thick.
  • Do not over-bake; cookies should be removed when centers are still slightly soft.
  • If cookies feel too fragile after cooling, allow them to cool fully on the baking sheet to firm up without losing softness.
  • Instant oats are also called quick cooking oats; to make your own, pulse old-fashioned rolled oats in a food processor 10-12 times until finely chopped.
  • Flour substitutions include white whole wheat flour, whole wheat pastry flour, all-purpose flour, or oat flour (gluten-free if needed), but adjust measurements carefully for absorbency differences.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Snack, Cookie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/healthy-carrot-cake-oatmeal-cookies-recipe/