Why You’ll Love This Recipe
- Healthier Indulgence: Made without butter, refined flour, or refined sugar, these cookies are a wholesome alternative to traditional desserts.
- Easy Preparation: No need for a mixer; simple ingredients and straightforward steps make this recipe accessible for all baking levels.
- Delicious Flavor: The combination of maple syrup, cinnamon, and fresh carrots provides a naturally sweet and spiced flavor reminiscent of classic carrot cake.
Ingredients
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat or gluten-free flour
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ⅛ tsp salt
- 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
- ¾ cup (68g) grated carrots (about 1 medium, peeled)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated.
- Add the flour mixture to the wet ingredients, stirring just until incorporated. Fold in the grated carrots.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 325°F (163°C), and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula.
- Bake for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes 14 cookies
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
- Baking Time: 12-15 minutes
- Total Time: Approximately 1 hour
Variations
- Add-Ins: Incorporate raisins, chopped nuts, or shredded coconut for added texture and flavor.
- Gluten-Free Option: Use gluten-free oats and a gluten-free flour blend to accommodate dietary needs.
- Vegan Adaptation: Substitute the egg with a flax egg and use melted coconut oil to make the recipe vegan-friendly.
Storage/Reheating
- Storage: Store any leftovers in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months.
- Reheating: Enjoy the cookies at room temperature or warm them in the microwave for 10-15 seconds for a freshly baked feel.
FAQs
1. Can I use old-fashioned oats instead of instant oats?
Yes, you can make your own instant oats by pulsing old-fashioned oats in a food processor 5-8 times until they are about half of their original size.
2. What can I substitute for maple syrup?
Honey or agave may be used as substitutes for maple syrup in this recipe.
3. How should I measure the oats and flour?
It’s important to measure both the oats and flour correctly using the spoon-and-level method to avoid dry or crumbly cookies.
4. Can I add nuts or raisins to the cookies?
Yes, adding chopped nuts or raisins can enhance the flavor and texture of the cookies.
5. How do I prevent the cookies from becoming too dry?
Ensure accurate measurement of ingredients and avoid overbaking to keep the cookies soft and moist.
6. Is chilling the dough necessary?
Yes, chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much during baking.
7. Can I make these cookies vegan?
Substituting the egg with a flax egg and using coconut oil can make the cookies vegan-friendly.
8. How long will the cookies stay fresh?
When stored in an airtight container, the cookies will stay soft and fresh for up to a week.
9. Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Thaw it in the refrigerator before baking.
10. What type of carrots should I use?
Use freshly grated carrots rather than pre-shredded ones, as they are more moist and flavorful.
fusion of carrot cake and oatmeal cookies
- Total Time: ~1 hour
- Yield: 14 cookies
- Diet: Vegetarian
Description
Enjoy a guilt-free treat with these soft and chewy carrot cake oatmeal cookies! Made with wholesome ingredients like whole wheat flour, maple syrup, and fresh grated carrots, this recipe offers the perfect balance of natural sweetness and warm cinnamon spice. These cookies are easy to make, healthy, and bursting with flavor, ideal for satisfying your sweet cravings any time of day.
Ingredients
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat or gluten-free flour
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ⅛ tsp salt
- 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
- ¾ cup (68g) grated carrots (about 1 medium, peeled)
Instructions
- In a medium bowl, whisk oats, flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together coconut oil, egg, and vanilla, then mix in maple syrup.
- Combine the wet and dry ingredients. Fold in grated carrots.
- Chill dough for at least 30 minutes.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Scoop dough into 14 rounded portions, flatten slightly, and bake for 12-15 minutes.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack.
Notes
- Chill the dough to ensure cookies don’t spread too much while baking.
- For added flavor, mix in raisins, chopped nuts, or shredded coconut.
- Prep Time: 15 minutes
- Chill Time:: 30 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American