Description
Soft and chewy carrot cake oatmeal cookies packed with warm spices, hearty oats, and naturally sweet carrots. These wholesome cookies deliver classic carrot cake flavor in a healthier, snackable form.
Ingredients
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup honey or maple syrup
- 3/4 cup finely grated carrots (about 1 medium carrot)
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, ginger, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract. Stir in the honey or maple syrup until fully combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the finely grated carrots and raisins, if using.
- Drop the dough onto the prepared baking sheet using a spoon, and gently flatten each cookie with a spatula since they do not spread much.
- Bake for 10–13 minutes, or until the centers feel firm to the touch.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Finely grate the carrots for the best soft texture.
- Maple syrup can be used for a refined sugar-free option.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For extra flavor, add 2 tablespoons chopped walnuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
