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Healthy Carrot Cake Oatmeal Cookies Recipe

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4.2 from 4 reviews

These Healthy Carrot Cake Oatmeal Cookies combine the natural sweetness of fresh carrots with soft oats and warm cinnamon, creating a soft, chewy treat that’s both wholesome and delicious. Perfectly balanced with whole wheat or gluten-free flour and sweetened with pure maple syrup, these cookies are a guilt-free delight that keep well for days.

Ingredients

Dry Ingredients

  • 1 cup (100g) instant oats (gluten-free if necessary)
  • ¾ cup (90g) whole wheat flour or gluten-free flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp salt

Wet Ingredients

  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup (room temperature)
  • ¾ cup (68g) freshly grated carrots (about 1 small medium carrot, peeled)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the instant oats, whole wheat or gluten-free flour, baking powder, ground cinnamon, and salt until well combined.
  2. Combine wet ingredients: In a separate bowl, whisk together the melted and cooled coconut oil or butter, room temperature egg, and vanilla extract. Then stir in the pure maple syrup until the mixture is fully incorporated.
  3. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing to maintain a tender texture.
  4. Add carrots: Fold in the freshly grated carrots evenly throughout the dough.
  5. Chill dough: Refrigerate the cookie dough for 30 minutes to help it firm up and improve texture.
  6. Prepare to bake: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  7. Shape cookies: Using a spoon and spatula, scoop and drop 14 rounded portions of cookie dough onto the prepared baking sheet. Flatten each cookie slightly with a spatula to help them bake evenly, noting they don’t spread much during baking.
  8. Bake: Bake cookies at 325°F for 12 to 15 minutes. Remove from oven once the centers still feel slightly soft, as residual heat will continue cooking them.
  9. Cool: Let cookies cool on the baking sheet for at least 15 minutes before transferring to a wire rack to finish cooling. If cookies remain too soft and flimsy, allow them to cool completely on the baking sheet to firm up without losing softness.

Notes

  • Measure oats and flour precisely using a kitchen scale or proper measuring technique to avoid dry, cakey cookies.
  • Use freshly grated carrots from a standard box grater; avoid pre-shredded/store-bought matchstick carrots for best texture.
  • Do not overbake; cookies should be slightly soft in the center as they will continue cooking off heat.
  • If cookies are fragile after cooling, let them cool fully on the baking sheet to help them firm without sacrificing softness.
  • Instant oats are quick-cooking oats; if unavailable, pulse old-fashioned oats in a food processor until finely chopped.
  • Whole wheat flour can be substituted with white whole wheat flour, whole wheat pastry flour, all-purpose flour, or oat flour (measure carefully due to absorbency).
  • Saigon cinnamon is recommended for its richer, sweeter flavor.
  • Butter alternatives include melted vegan butter or margarine. Ensure egg is room temperature to avoid fat solidifying.
  • Pure maple syrup alternatives include honey or agave syrup; avoid sugar-free maple syrups as they can cause cakey texture.
  • To make cookies dairy-free, use coconut oil or vegan butter.
  • For a nut-free option, use unsalted butter.
  • Gluten-free option: use certified gluten-free oats and a gluten-free flour blend (millet, brown rice, tapioca flours with xanthan gum) or store-bought gluten-free blends measured carefully.
  • Store baked cookies in airtight containers at room temperature for up to three days or refrigerated for at least five days, or freeze for longer storage.

Find it online: https://cookedbysarah.com/healthy-carrot-cake-oatmeal-cookies-recipe/