Carrot Cake Oatmeal Cookies
These cookies taste just like their namesake! Lots of sweet carrots coupled with the hearty oats and cinnamon make them absolutely irresistible. Store any leftovers in an airtight container on the counter for up to a week.
Servings 14 cookies
Ingredients
- 1 cup instant oats
- ¾ cup whole wheat or gluten-free* flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ cup pure maple syrup
- ¾ cup grated carrots (about 1 smallish medium, peeled first!)
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated.
- Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
- Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don't spread very much!)
- Bake at 325° for 12-15 minutes.
- Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes
- If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
