Healthy Carrot Cake Oatmeal Cookies
These Healthy Carrot Cake Oatmeal Cookies are soft, chewy, and taste just like carrot cake, with no refined sugar and gluten-free options.
Equipment
- medium bowl
- Baking sheet
- Silicone baking mat or parchment paper
Ingredients
- 1 cup instant oats measured like this and gluten-free if necessary
- ¾ cup whole wheat flour or gluten-free flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoon coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup room temperature
- ¾ cup freshly grated carrots about 1 smallish medium, peeled first
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes
Store leftover cookies in an airtight container. They should keep for at least three days at room temperature or five days in the refrigerator.
Nutrition
Serving: 1cookieCalories: 96kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 40mgFiber: 1gSugar: 3g
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