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!).