Healthy Carrot Cake Oatmeal Cookies
These soft, chewy cookies blend cozy carrot cake flavor with the goodness of oats. Naturally sweetened and packed with real grated carrots, they’re an easy, healthy treat for any time of day.
Equipment
- Mixing Bowls
- Whisk
- Baking Sheet
- Parchment Paper or Silicone Mat
- Oven
Ingredients
Dry Ingredients
- 1 cup instant oats soft and hearty
- 0.75 cup whole wheat flour light, nutty flavor
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon warm and cozy
- 0.125 tsp salt balances sweetness
Wet Ingredients
- 2 tbsp melted coconut oil or unsalted butter for richness
- 1 large egg binds ingredients
- 1 tsp vanilla extract adds aroma
- 0.5 cup pure maple syrup natural sweetener
- 0.75 cup freshly grated carrots moist and sweet
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In another bowl, whisk the melted coconut oil (or butter), egg, and vanilla until smooth. Stir in the maple syrup.
- Add the dry mixture to the wet and stir until just combined. Fold in the grated carrots.
- Chill the dough in the fridge for 30 minutes.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop 14 spoonfuls of dough onto the sheet. Flatten slightly with a spatula.
- Bake for 12–15 minutes until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 15 minutes before serving.
Notes
Use freshly grated carrots for best texture, and don’t skip the chill time to keep cookies chewy. Store in an airtight container and reheat gently for fresh-baked softness.