Go Back
Healthy Carrot Cake Oatmeal Cookies

Healthy Carrot Cake Oatmeal Cookies

Elena
Here’s my go-to carrot cake oatmeal cookie recipe, combining the warm spices of a classic carrot cake with the chewy comfort of an oatmeal cookie. These
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 4 cookies

Equipment

  • mixing bowl
  • Wooden spoon or spatula
  • baking tray
  • Baking paper or silicone baking mat
  • Box grater
  • Measuring cups and spoons

Ingredients
  

Ingredients

  • 1 cup instant oats (100g)
  • 3/4 cup whole wheat flour or gluten-free flour (90g)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon powder
  • 1/8 teaspoon salt
  • 2 tablespoons melted coconut oil or unsalted butter , cooled slightly (28g)
  • 1 large egg at room temperature
  • 1 teaspoon vanilla essence
  • 1/2 cup pure maple syrup (120ml)
  • 3/4 cup grated carrots (68g, from roughly 1 small to medium carrot, peeled first)

Instructions
 

Instructions

  • Preheat your oven to 180°C. Line a baking tray with baking paper or a silicone mat so nothing sticks and clean-up is easy.
  • In a large mixing bowl, combine instant oats, whole wheat flour (or gluten-free flour), baking powder, cinnamon powder, and salt. Stir them together until evenly mixed, and enjoy the whiff of cinnamon that floats up.
  • In a separate bowl, whisk together the melted coconut oil (or unsalted butter), egg, vanilla essence, and pure maple syrup. Whisk until smooth and combined—it’ll smell creamy and gently sweet.
  • Pour the wet mixture into the dry ingredients and mix with a wooden spoon or spatula until you see just a few streaks of flour left. Don’t overwork the dough—it should look soft and slightly sticky.
  • Add in the grated carrots and gently fold them in, distributing the shreds evenly throughout the dough so every cookie gets a pop of color.
  • Let the dough sit for around 20–30 minutes. This gives the oats time to soak up moisture for that extra-chewy finish (and makes scooping much easier!).
  • Using a tablespoon or cookie scoop, portion the dough onto your lined tray, spacing them (as much as you can) to allow for a little spreading.
  • Bake in the preheated oven for about 12 minutes, or until the cookies are just set and the edges start turning golden. The cookies should give off a cozy, spiced aroma and look slightly puffed but soft in the center.
  • Let the cookies cool on the tray for 5 minutes—they’ll be fragile while hot, but firm up as they cool. Transfer gently to a wire rack to finish cooling (if you can wait that long!).

Notes

Here’s my go-to carrot cake oatmeal cookie recipe, combining the warm spices of a classic carrot cake with the chewy comfort of an oatmeal cookie. These