Description
These Healthy Carrot Cake Oatmeal Cookies combine the wholesome goodness of oats, whole wheat flour, and freshly grated carrots with warm cinnamon and sweet maple syrup for a nutritious and delicious treat. Perfectly soft and chewy, these cookies offer a guilt-free indulgence ideal for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup instant oats (gluten-free if necessary)
- ¾ cup whole wheat flour (or gluten-free flour blend)
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- 3 tbsp coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup pure maple syrup
- ¾ cup finely grated carrots
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the oats, whole wheat flour, baking powder, ground cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the melted coconut oil or butter with the egg and vanilla extract. Then stir in the pure maple syrup until the mixture is smooth and homogeneous.
- Incorporate Carrots: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter. Fold in the finely grated carrots, ensuring they are evenly distributed throughout the dough.
- Chill Dough: Cover the dough tightly and refrigerate for at least 30 minutes. This chilling step helps firm up the dough, making it easier to scoop and allowing the flavors to meld.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Shape Cookies: Scoop the chilled dough into 15 rounded portions and place them evenly spaced on the prepared baking sheet. Flatten each ball slightly to about ½-inch thickness to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges feel firm and the centers are slightly underdone. This ensures a soft and chewy texture once cooled.
- Cool: Let the cookies cool on the baking sheet for 10 to 15 minutes to set before transferring them to a wire rack to cool completely, which prevents breaking and allows them to firm up properly.
Notes
- For gluten-free cookies, be sure to use certified gluten-free oats and a gluten-free flour blend.
- The dough can be stored in the refrigerator for up to 2 days before baking.
- You can substitute maple syrup with honey for a different natural sweetener.
- If desired, add ½ cup chopped nuts or raisins to the dough for added texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
