Description
These Healthy Carrot Cake Oatmeal Cookies are like dessert with a good-for-you twist—soft, chewy, and warmly spiced. I first made them to satisfy a carrot cake craving without the sugar overload, and they hit the mark perfectly. Naturally sweetened, oat-packed, and full of cozy flavor, they’re a wholesome treat any time of day.
Ingredients
1 cup (100g) instant oats (gluten-free if needed)
¾ cup (90g) whole wheat flour 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 slightly cooled
1 large egg (room temp)
1 tsp vanilla extract
½ cup (120ml) pure maple syrup (room temp)
¾ cup (68g) freshly grated carrots (about 1 medium carrot)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk oats, flour, baking powder, cinnamon, and salt.
In another bowl, mix melted coconut oil, egg, vanilla, and maple syrup until smooth.
Add the dry ingredients to the wet and mix until combined. Fold in grated carrots.
Drop spoonfuls onto the prepared sheet and flatten slightly.
Bake for 11–13 minutes, or until edges are set and lightly golden. Cool on the pan.
Notes
Soft, cinnamon-scented, and full of goodness—these cookies are your new guilt-free carrot cake fix.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 100 per cookie
- Fat: 3g per cookie
- Carbohydrates: 16g per cookie
- Protein: 2g per cookie