Description

Carrot Oatmeal Cookies are the perfect balance of healthy and indulgent. With the goodness of whole wheat flour, oats, and carrots, they’re a nourishing snack that doesn’t compromise on flavor. Sweetened with pure maple syrup and enhanced with warm spices, these cookies are soft, chewy, and utterly delicious.

Ingredients

1 ½ cups old-fashioned oats

1 cup whole wheat flour

¾ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 large egg

½ cup pure maple syrup

2 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

1 cup (lightly packed) grated carrots

Chopped nuts or golden raisins (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and set the oven rack in the middle. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk the egg, then add the maple syrup, applesauce, and vanilla extract. Mix until well combined.
Pour the oat mixture into the wet ingredients. Use a rubber spatula to fold them together until the oats and flour are thoroughly moistened. Stir in the grated carrots.
Use a medium cookie scoop or 1 ½ tablespoons of batter per cookie. Drop the dough onto the prepared baking sheet. Gently push any loose bits of carrots or oats into the cookies.
Using the bottom of a measuring cup, lightly flatten each cookie until they’re about ½-inch thick. If the measuring cup sticks, lightly coat it with cooking spray.
Bake for 10-12 minutes, or until the cookies firm up. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Repeat the process with the second batch of cookies.
Cool completely before serving. Store in an airtight container in the refrigerator for up to 5 days. They’re even better cold!

Notes

Add chopped walnuts, pecans, or golden raisins for extra flavor and texture.
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Experiment with other spices, such as cardamom or allspice, for your own twist.

Prep Time: 10 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130 kcal
Sugar: 9 g
Sodium: 50 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 10 mg