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Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies
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Carrot Cake Oatmeal Cookies combine the moist sweetness of fresh carrots with the hearty chewiness of oats and warm spices typical of classic carrot cake. Perfect as a wholesome breakfast, snack, or guilt-free dessert, these cookies offer a unique flavor fusion with nutritious ingredients and a moist, chewy texture. Easy to prepare with common pantry staples, they are versatile and can be adapted for gluten-free and vegan diets.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1/2 cup brown sugar
  • 1/3 cup melted coconut oil or butter
  • 1 large egg (or flax/chia egg for vegan option)
  • 1 teaspoon vanilla extract
  • 1 cup fresh grated carrots

Optional Add-ins

  • 1/3 cup raisins, chopped walnuts, or shredded coconut (optional)

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Finely grate the carrots and measure all ingredients.
  2. Mix the Wet Ingredients: In a medium bowl, whisk together the melted coconut oil or butter and brown sugar until creamy. Add the egg and vanilla extract, beating until smooth and glossy.
  3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour (or gluten-free blend), rolled oats, cinnamon, nutmeg, and baking soda.
  4. Bring It All Together: Slowly fold the dry ingredients into the wet mixture, mixing gently to avoid overworking the dough. Stir in the grated carrots and any optional add-ins like raisins or nuts.
  5. Shape and Bake: Use a tablespoon or cookie scoop to portion cookie dough onto the prepared baking sheet, spacing them apart. Bake for 12 to 15 minutes until cookies are golden at the edges but still soft in the center.
  6. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set without crumbling.

Notes

  • Grate carrots finely to ensure even moisture distribution without large chunks.
  • Don’t overmix the dough to keep cookies tender and chewy.
  • Use room temperature eggs and butter/coconut oil for better emulsification.
  • Chill the dough for 30 minutes before baking if you prefer thicker, chewier cookies.
  • Always use parchment paper on the baking sheet to prevent sticking and promote even baking.

Nutrition

Keywords: carrot cake, oatmeal cookies, healthy cookies, gluten free cookies, vegan option, snack, dessert, wholesome

Find it online: https://mealsbymary.com/carrot-cake-oatmeal-cookies/