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Healthy Carrot Cake Oatmeal Cookies

These Healthy Carrot Cake Oatmeal Cookies combine the flavors of traditional carrot cake with wholesome ingredients, making them a guilt-free treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Choose certified gluten-free if needed.
  • 3/4 cup whole wheat flour Can substitute with oat flour for gluten-free.
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
Wet Ingredients
  • 1 large egg Room temperature for better mixing.
  • 1/4 cup coconut oil, melted Or use unsalted butter if preferred.
  • 1/2 cup pure maple syrup Ensure it’s pure for best flavor.
  • 1 tsp vanilla extract
Mix-Ins
  • 3/4 cup grated carrots Freshly grated give the best flavor and texture.
  • 1/2 cup raisins or chopped nuts Optional; walnuts or pecans are fantastic!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat the egg, then mix in the melted coconut oil, maple syrup, and vanilla extract. Whisk until slightly frothy.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the grated carrots and any add-ins like raisins or nuts.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until golden edges and a soft center are achieved.
  2. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store these cookies in an airtight container for up to 3 days, or refrigerate for up to a week. For long-term storage, freeze for up to 3 months.