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Carrot Cake Oatmeal Cookies

Healthy Carrot Cake Oatmeal Cookies

A nutritious, soft, and chewy cookie that tastes exactly like carrot cake but is refined sugar-free and packed with fiber.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 14 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups Rolled Oats Old-fashioned
  • 1 cup Oat Flour certified gluten-free if needed
  • 1.5 tsp Cinnamon ground
  • 1 tsp Baking Powder
Wet Ingredients
  • 1 cup Carrots finely grated and blotted dry
  • 0.5 cup Maple Syrup pure
  • 0.25 cup Coconut Oil melted
  • 0.5 cup Walnuts chopped

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk all dry ingredients in a large bowl, ensuring spices are evenly distributed.
  3. In a separate bowl, whisk together the syrup, oil, egg, and vanilla.
  4. Blot grated carrots with a paper towel to remove excess moisture before adding to the wet mix.
  5. Combine wet and dry ingredients, then fold in carrots and walnuts. Let sit for 5 minutes.
  6. Scoop 2-tbsp portions onto the sheet, flatten slightly, and bake for 12-15 minutes.

Notes

Blotting the carrots is the secret to a chewy cookie. Letting the batter rest for 5 minutes helps the oats hydrate for a better texture.