Yields: 14 cookies
These impressive, tasty cookies are very addictive with tons of sweet carrots coupled with hearty oats and cinnamon. I always make sure to whip up a huge batch as these cookies are gone way too fast!
Ingredients
2 tablespoons (28 grams) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 c. (100 grams) instant oats (measured like this and gluten-free if necessary)
1 ½ teaspoon baking powder
¾ c. (90 grams) whole wheat or gluten-free flour (measured like this)
1 ½ teaspoon ground cinnamon
½ c. (120mL) pure maple syrup
1 teaspoon vanilla extract
¾ c. (68 grams) grated carrots (about 1 smallish medium, make sure to peel it first)
⅛ teaspoon salt
How to make Healthy Carrot Cake Oatmeal Cookies
Step 1: Place the oats, flour, baking powder, cinnamon, and salt in a medium bowl. Mix well until combined.
Step 2: Mix the coconut oil, egg, and vanilla in another bowl. Whisk in the maple syrup until completely blended. Then, add in the flour mixture, stirring until just combined. Next, fold in the carrots. Place in the fridge to chill for at least 30 minutes. If planning to chill a little longer, tent with plastic wrap, making sure it touches the whole surface of the cookie dough.
Step 3: Prepare the oven. Preheat it to 325 degrees F. Using a silicone baking mat or parchment paper, line a baking sheet.
Step 4: On the prepared baking sheet, drop the cookie dough into 14 rounded scoops. Using a spatula, slightly flatten each cookie dough. Place in the preheated oven and bake for about 12 to 15 minutes. When done, remove from the oven and allow the cookies to cool for at least 15 minutes on the baking sheet. Then, transfer on a wire rack to cool completely.
Notes:
For this recipe, it is very important to correctly measure the oats and flour.
If planning to make instant oats, blend 1 c old-fashioned oats about 5 to 8 times in a food processor.
To make gluten-free flour, mix ½ c. (60 grams) millet flour, 2 tbsp (15 grams) brown rice flour, 2 tbsp (15 grams) tapioca flour, and ½ tsp xanthan gum. Or use store-bought gluten-free flour blends.
You can swap melted margarine with coconut oil or butter. Make sure to be sure of room temperature eggs.
Substitute pure maple syrup with honey or agave.
Allow the cookies to cool completely on the baking sheet if they are still flimsy and threaten to break apart after minutes of cooling. The cookies will not crisp up too much and will stay soft for up to a week.
Ingredients
- 2 tablespoons (28 grams) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 c. (100 grams) instant oats (measured like this and gluten-free if necessary)
- 1 ½ teaspoon baking powder
- ¾ c. (90 grams) whole wheat or gluten-free flour (measured like this)
- 1 ½ teaspoon ground cinnamon
- ½ c. (120mL) pure maple syrup
- 1 teaspoon vanilla extract
- ¾ c. (68 grams) grated carrots (about 1 smallish medium, make sure to peel it first)
- ⅛ teaspoon salt
Instructions
Step 1: Place the oats, flour, baking powder, cinnamon, and salt in a medium bowl. Mix well until combined.
Step 2: Mix the coconut oil, egg, and vanilla in another bowl. Whisk in the maple syrup until completely blended. Then, add in the flour mixture, stirring until just combined. Next, fold in the carrots. Place in the fridge to chill for at least 30 minutes. If planning to chill a little longer, tent with plastic wrap, making sure it touches the whole surface of the cookie dough.
Step 3: Prepare the oven. Preheat it to 325 degrees F. Using a silicone baking mat or parchment paper, line a baking sheet.
Step 4: On the prepared baking sheet, drop the cookie dough into 14 rounded scoops. Using a spatula, slightly flatten each cookie dough. Place in the preheated oven and bake for about 12 to 15 minutes. When done, remove from the oven and allow the cookies to cool for at least 15 minutes on the baking sheet. Then, transfer on a wire rack to cool completely.
Notes
For this recipe, it is very important to correctly measure the oats and flour. If planning to make instant oats, blend 1 c old-fashioned oats about 5 to 8 times in a food processor. To make gluten-free flour, mix ½ c. (60 grams) millet flour, 2 tbsp (15 grams) brown rice flour, 2 tbsp (15 grams) tapioca flour, and ½ tsp xanthan gum. Or use store-bought gluten-free flour blends. You can swap melted margarine with coconut oil or butter. Make sure to be sure of room temperature eggs. Substitute pure maple syrup with honey or agave. Allow the cookies to cool completely on the baking sheet if they are still flimsy and threaten to break apart after minutes of cooling. The cookies will not crisp up too much and will stay soft for up to a week.
