Soft and chewy oatmeal cookies loaded with sweet grated carrots and warm cinnamon spice, these delightful treats capture the nostalgic flavors of classic carrot cake in a healthier, portion-controlled form. Perfect for a wholesome snack or dessert, these cookies are easy to make and guilt-free.
Why You’ll Love This Recipe
- Healthier Alternative: Made with wholesome ingredients like oats, whole wheat flour, and maple syrup, these cookies are a nutritious twist on a classic dessert.
- Packed with Flavor: The warm spices and naturally sweet carrots make every bite irresistible.
- Perfect Texture: Soft, chewy, and slightly dense, these cookies are incredibly satisfying.
- Diet-Friendly: With simple swaps, these cookies can easily be made gluten-free or dairy-free.
- Great for Meal Prep: These cookies store well, making them perfect for quick snacks throughout the week.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Instant oats (gluten-free if necessary)
- Whole wheat flour or gluten-free flour blend
- Baking powder
- Ground cinnamon
- Salt
- Coconut oil or unsalted butter, melted and cooled slightly
- Large egg, room temperature
- Vanilla extract
- Pure maple syrup
- Finely grated carrots
Directions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil or butter, egg, and vanilla extract. Stir in the maple syrup until fully incorporated.
- Add the flour mixture to the wet ingredients, stirring just until combined. Fold in the grated carrots.
- Chill the dough for at least 30 minutes to prevent excessive spreading.
- Preheat the oven to 325°F (163°C), and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the chilled dough into 15 rounded scoops onto the prepared baking sheet. Flatten each slightly to about ½-inch thick.
- Bake for 12 to 15 minutes, or until the edges feel firm and the centers are slightly underdone.
- Cool the cookies on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 15 cookies
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 57 minutes (including chilling time)
- Calories: Approximately 96 kcal per cookie
Variations
- Add Nuts: Incorporate chopped walnuts or pecans for a nutty crunch.
- Dried Fruits: Add raisins or chopped dates for extra natural sweetness.
- Dairy-Free Option: Use coconut oil instead of butter.
- Spice It Up: Add a pinch of nutmeg or ground ginger for additional warmth.
- Gluten-Free: Swap whole wheat flour with your favorite gluten-free flour blend.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Place cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds for a freshly baked feel.
FAQs
What makes these cookies healthier than traditional ones?
These cookies use whole wheat flour, maple syrup, and grated carrots, providing fiber, natural sweetness, and added nutrients compared to traditional cookies made with refined ingredients.
Can I use old-fashioned oats instead of instant oats?
Yes, but the texture may be slightly different. You can pulse old-fashioned oats in a blender or food processor for a finer texture similar to instant oats.
Can I substitute honey for maple syrup?
Yes, honey works well as a substitute, but it may slightly alter the flavor profile.
Do I need to peel the carrots before grating?
Yes, peeling the carrots ensures a smoother texture and removes any bitterness from the skin.
Can I make these cookies vegan?
To make these cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use coconut oil instead of butter.
Can I double the recipe?
Absolutely! Simply double the ingredients and follow the same directions.
How can I prevent the cookies from spreading too much?
Chilling the dough for at least 30 minutes helps the cookies hold their shape during baking.
Can I add frosting like traditional carrot cake?
If you want an indulgent treat, top the cookies with a light cream cheese glaze or frosting.
Why are my cookies dry?
Overbaking can cause dryness. Be sure to remove the cookies from the oven when the edges are firm but the centers are slightly underdone.
Conclusion
These healthy carrot cake oatmeal cookies are a delightful way to enjoy the flavors of carrot cake in a nutritious, easy-to-make treat. Perfect for busy mornings, midday snacks, or dessert, they’re versatile, delicious, and a crowd-pleaser. Whip up a batch today and enjoy the best of carrot cake—no fork required!
Healthy Carrot Cake Oatmeal Cookies
- Total Time: 57 minutes
- Yield: 15 cookies
- Diet: Vegetarian
Description
Soft and chewy oatmeal cookies infused with sweet grated carrots and warm cinnamon spice, these healthier carrot cake oatmeal cookies are a guilt-free treat. Packed with wholesome ingredients like oats, whole wheat flour, and maple syrup, they offer the nostalgic flavors of carrot cake in a portable, portion-controlled form. Perfect as a snack, dessert, or meal-prep option, these cookies are easy to make, customizable, and diet-friendly.
Ingredients
- 1 cup instant oats (gluten-free if necessary)
- ¾ cup whole wheat flour (or gluten-free flour blend)
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup pure maple syrup
- ¾ cup finely grated carrots
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the melted coconut oil or butter, egg, and vanilla extract. Stir in the maple syrup until smooth.
- Incorporate Carrots: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated carrots.
- Chill Dough: Cover and chill the dough in the refrigerator for at least 30 minutes.
- Prepare for Baking: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Shape Cookies: Scoop chilled dough into 15 rounded portions, placing them on the baking sheet. Flatten slightly to about ½-inch thick.
- Bake: Bake for 12–15 minutes, or until the edges feel firm and the centers appear slightly underdone.
- Cool: Allow cookies to cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- For added texture, fold in chopped walnuts, pecans, or raisins.
- To make vegan cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) and use coconut oil instead of butter.
- Old-fashioned oats can be pulsed in a blender or food processor for a texture similar to instant oats.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
