Go Back
Easy Carrot Cake Oatmeal Cookies Recipe | Amy's Healthy Baking

Easy Carrot Cake Oatmeal Cookies

These healthy carrot cake oatmeal cookies combine the flavors of traditional carrot cake with the wholesome goodness of oats. They're soft, chewy cookies made with natural ingredients like pure maple syrup, freshly grated carrots, and whole wheat flour. Perfect for breakfast, snacks, or light dessert while providing nutritional benefits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 14 servings
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (100g) instant oats
  • ¾ cup (90g) whole wheat flour or gluten-free* flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup (room temperature)
  • ¾ cup (68g) freshly grated carrots (about 1 smallish medium, peeled first)

Equipment

  • Medium bowl
  • whisk
  • baking sheet
  • silicone baking mat or parchment paper
  • spoon and spatula
  • Wire rack

Method
 

Instructions
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil or butter, 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 cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Using a spoon and spatula, drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (These 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

Chill dough for 30 minutes before baking. Cookies will keep for 3 days at room temperature or 5 days refrigerated. For variations, add chopped walnuts, raisins, or shredded coconut. Use gluten-free flour for dietary restrictions.