Description

These Carrot Cake Oatmeal Cookies are a healthy twist on the classic dessert. With oats, grated carrots, and a hint of cinnamon, they're perfect for a snack or breakfast treat.

Ingredients

1 1/4 cups rolled oats

1/2 cup whole wheat flour

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp baking soda

1/2 cup finely grated carrot (about 1 medium carrot)

1/4 cup chopped walnuts or pecans (optional)

1/4 cup raisins (optional)

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla extract

1 large egg

2 tbsp unsweetened applesauce

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the oats, whole wheat flour, cinnamon, salt, and baking soda.
Stir in the grated carrots, walnuts, and raisins (if you're using them).
In a separate small bowl, whisk together the maple syrup, coconut oil, vanilla extract, egg, and applesauce.
Add the wet ingredients to the dry ingredients and stir until just combined.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a nut-free version, omit the walnuts or pecans.

To make the cookies vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.

Try adding chopped dried apricots or dates in place of raisins for a different flavor.

Store in an airtight container at room temperature for 4-5 days or refrigerate for up to a week.

These cookies can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 35mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg