Healthy Carrot Cake Cookies (Print-Friendly Format)
Chewy cookies packed with oats, carrots, and cinnamon, offering a deliciously healthy indulgence.
# Required Ingredients:
→ Dry Ingredients
01 -
1 cup (100g) instant oats, gluten-free if necessary
02 -
¾ cup (90g) whole wheat flour or gluten-free flour
03 -
1 ½ tsp baking powder
04 -
1 ½ tsp ground cinnamon
05 -
⅛ tsp salt
→ Wet Ingredients
06 -
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
07 -
1 large egg, room temperature
08 -
1 tsp vanilla extract
09 -
½ cup (120mL) pure maple syrup, room temperature
10 -
¾ cup (68g) freshly grated carrots, peeled
# How to Make It:
01 -
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
02 -
In a separate bowl, whisk together the melted coconut oil (or butter), egg, and vanilla extract. Stir in the maple syrup until thoroughly combined.
03 -
Add the dry ingredient mixture to the wet ingredients. Stir until just incorporated, then fold in the grated carrots. Chill the cookie dough for 30 minutes.
04 -
Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper.
05 -
Using a spoon and spatula, drop the cookie dough into 14 rounded scoops on the prepared baking sheet. Flatten slightly with a spatula as the cookies do not spread much during baking.
06 -
Bake in the preheated oven for 12-15 minutes. Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack.
# Additional Information:
01 -
Do not substitute pre-shredded carrots; they are too thick and dry.
02 -
Use the proper measuring method to avoid dry or cakey cookies.
03 -
If cookies are still flimsy after cooling, let them cool completely on the baking sheet.
04 -
Instant oats can be made by pulsing old-fashioned oats in a food processor.