Description

Soft, chewy carrot cake oatmeal cookies made with wholesome ingredients like oats, whole wheat flour, grated carrots, and naturally sweetened with maple syrup or honey. A healthy and cozy treat perfect for snacking or dessert.

Ingredients

1 cup instant oats

3/4 cup whole wheat flour

1 1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1/8 tsp salt

2 tbsp coconut oil or unsalted butter, melted

1 large egg, room temperature

1 tsp vanilla extract

1/2 cup maple syrup or honey

3/4 cup finely grated carrots (about 2 medium)

Optional: 2 tbsp raisins or chopped walnuts

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Instructions

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the oats, whole wheat flour, baking powder, cinnamon, and salt.
In a large bowl, mix the melted coconut oil (or butter), egg, and vanilla extract. Stir in the maple syrup or honey until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated carrots and any optional add-ins like raisins or chopped walnuts.
Chill the dough for 30 minutes to help the cookies hold their shape.
Using a tablespoon, drop the dough onto the prepared baking sheet and gently flatten each one.
Bake for 11–14 minutes, until the edges are set and centers are slightly soft.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough to prevent the cookies from spreading too much.
Pulse old-fashioned oats if substituting for instant oats.
Swap the egg with a flax egg and use coconut oil and maple syrup for a vegan version.
Chopped pecans or shredded coconut make great mix-ins.
Store in an airtight container at room temp for 4 days, refrigerate for 1 week, or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 85
Sugar: 6g
Sodium: 45mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1.2g
Protein: 1.5g
Cholesterol: 10mg