I just made these and they’re great! I used regular flour since that’s all that I have. I also did half honey and half maple syrup, and I had some leftover fig spread (a tablespoon or two) so I added that in. I ended up with bigger cookies (12 instead of 15) and had to cook them longer which is typical for my oven anyway. They’re the perfect flavor and nice and soft/chewy. Next time I’ll probably try them with raisins or apples…I think it’s a very versatile recipe!
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ¾ cup (68g) grated carrots (about 1 smallish medium, peeled first!)
- 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.)
- Visit Healthy Carrot Cake Oatmeal Cookies @ amyshealthybaking.com for full recipe and instructions.