Healthy Carrot Cake Oatmeal Cookies
Summary
These cookies taste just like their namesake! Lots of sweet carrots coupled with the hearty oats and cinnamon makes them absolutely irresistible. Store any leftovers in an airtight container on the counter for up to a week… If they last that long!
INGREDIENTS
-
1 C instant oats
-
¾ C whole wheat 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 temp
-
1 tsp vanilla extract
-
½ C maple syrup (or honey)
-
¾ C 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°F, 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°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
NOTES
- It’s incredibly important to measure both the oats and flour correctly, using a kitchen scale or the spoon-and-level method.
- To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
- Be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.