Description
Soft, wholesome cookies that blend the cozy flavor of carrot cake with hearty oats—perfect for snacks, breakfast, or guilt-free treats.
Ingredients
1¼ cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup finely grated carrot (about 1 medium carrot)
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 large egg
2 tablespoons unsweetened applesauce
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine oats, whole wheat flour, cinnamon, salt, and baking soda.
Stir in grated carrots, and if using, nuts and raisins.
In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla, egg, and applesauce.
Add wet mixture to dry ingredients and stir until just combined.
Drop tablespoon-sized portions of dough onto the baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, or until cookies are lightly golden and set.
Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
For a gluten-free option, use certified gluten-free oats and a GF flour blend.
Swap the egg for a flax egg for a vegan version.
These cookies store well in an airtight container at room temp for 3–4 days or in the fridge up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baked
- Cuisine: American
