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easy-carrot-cake-oatmeal-cookies-recipe---amy-s-healthy-baking_feature

Healthy Carrot Cake Oatmeal Cookies: Your New Favorite Wholesome Treat

These carrot cake oatmeal cookies combine the warm spices of traditional carrot cake with the wholesome goodness of oats for a healthier grab-and-go treat. They're naturally sweetened with maple syrup, packed with fiber from carrots and oats, and can easily be made gluten-free and dairy-free.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories: 85
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups old-fashioned rolled oats (certified gluten-free if needed)
  • 1 cup white whole wheat flour or almond flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup maple syrup or honey
  • 1/4 cup coconut oil, melted
  • 1 large egg (or flax egg for vegan)
  • 1 tsp vanilla extract
  • 1 cup finely shredded carrots
  • 1/4 cup raisins or chopped walnuts (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Shred carrots using the fine side of a box grater (about 2 medium carrots). Measure all ingredients.
  2. In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt to ensure even spice distribution.
  3. In a separate larger bowl, whisk together maple syrup, melted coconut oil, egg, and vanilla extract until smooth and slightly frothy.
  4. Add dry ingredients to wet ingredients and stir until just combined (do not overmix). Fold in shredded carrots and optional add-ins like raisins or walnuts.
  5. Drop rounded scoops of dough onto prepared baking sheet. Flatten each cookie slightly. Bake for 12-15 minutes until edges are golden brown.
  6. Cool cookies on baking sheet for 5 minutes before transferring to wire rack to cool completely (they firm up as they cool).

Notes

Use freshly shredded carrots for best moisture and flavor. Don't overmix batter to avoid tough cookies. Can substitute flax egg for vegan version. Chill dough for 30 minutes if kitchen is warm to prevent spreading.