Description
These Healthy Carrot Cake Oatmeal Cookies are a delightful treat that combines the flavors of classic carrot cake with the wholesome goodness of oatmeal. Perfect for a nutritious snack or a guilt-free dessert, these cookies are sure to please your taste buds.
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot
- 1/4 cup unsweetened applesauce
- 1/3 cup raisins or chopped dates
- 1/3 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a large bowl, whisk the melted coconut oil, maple syrup, egg, and vanilla extract until smooth. Stir in the grated carrot and applesauce.
- Combine dry and wet ingredients: Gradually mix in the dry ingredients until just combined. Fold in raisins and nuts if using.
- Bake: Scoop heaping tablespoons of dough onto the baking sheet, flattening slightly. Bake for 10–12 minutes until edges are golden. Cool on sheet before transferring to a wire rack.
Notes
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
