Description

These Healthy Carrot Cake Oatmeal Cookies are a wholesome treat combining the flavors of carrot cake with the nutrition of oats and whole wheat flour. Naturally sweetened with pure maple syrup and enhanced with warm cinnamon, these cookies offer a moist, tender texture without refined sugars or excess fats. Perfect for a nutritious snack or breakfast on the go, they are gluten-free adaptable and made with simple, clean ingredients.

Ingredients

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Dry Ingredients

1 cup instant oats (gluten-free if necessary)
¾ cup whole wheat flour (or gluten-free flour blend)
1 tsp baking powder
1½ tsp ground cinnamon
¼ tsp salt

Wet Ingredients

3 tbsp coconut oil or unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 tsp vanilla extract
⅓ cup pure maple syrup
¾ cup finely grated carrots

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Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat flour, baking powder, ground cinnamon, and salt until evenly mixed.
Mix Wet Ingredients: In a separate bowl, whisk the melted coconut oil or unsalted butter with the room temperature egg and vanilla extract. Stir in the pure maple syrup until the mixture is smooth and well combined.
Incorporate Carrots: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Then, fold in the finely grated carrots carefully to maintain texture.
Chill Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 30 minutes to firm up and develop flavor.
Prepare for Baking: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Shape Cookies: Scoop the chilled dough into 15 rounded portions, spacing them evenly on the baking sheet. Slightly flatten each cookie to roughly ½-inch thickness for even baking.
Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until the edges feel firm and the centers look slightly underdone, indicating a soft middle.
Cool: Allow the cookies to rest on the baking sheet for 10 to 15 minutes after baking to set. Then transfer them to a wire rack to cool completely before serving.

Notes

You can substitute the whole wheat flour with a gluten-free flour blend to make this recipe gluten-free.
Using room temperature eggs helps the batter mix more evenly.
Chilling the dough is key for preventing spreading and improving the cookie texture.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For added texture and flavor, consider stirring in ¼ cup chopped nuts or raisins.