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Delicious Carrot Oatmeal Cookies!! You Don't Even Taste The Carrots...
Food & Drink
Carrot Cake Oatmeal Cookies
Yield: 14 cookies
Serving Size: 1 cookie
These cookies taste just like their namesake! Lots of sweet carrots coupled with the hearty oats and cinnamon makes them absolutely irresistible. Store any leftovers in an airtight container on the counter for up to a week… If they last that long!
1 c (98g) instant oats (gluten-free if necessary)
¾ c (90g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp (5g) baking powder
1 ½ tsp (3g) ground cinnamon
1/8 tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temp
1 tsp (5mL) vanilla extract
½ c (120mL) maple syrup
¾ c (68g) grated carrots (about 1 smallish medium)
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, 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 dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F
Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) 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.