If you’re looking for a healthier treat that doesn’t compromise on flavor, these Healthy Carrot Cake Oatmeal Cookies are just what you need. Soft, chewy, and naturally sweetened with pure maple syrup, these cookies are packed with the classic flavors of carrot cake but in a nutritious, grab-and-go form. With wholesome ingredients like rolled oats, whole wheat flour, and grated carrots, these cookies are perfect for breakfast, a snack, or a guilt-free dessert.
Ingredients:
- 1 cup rolled oats
- ¾ cup whole wheat flour:
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 large egg
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- ¾ cup grated carrots
- ½ cup raisins or chopped nuts (optional)
How to Make Healthy Carrot Cake Oatmeal Cookies:
Step-by-Step Instructions:
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that the oven reaches the correct temperature by the time your dough is ready. Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easier. - Mix the Dry Ingredients:
In a medium-sized mixing bowl, combine the dry ingredients: 1 cup rolled oats, ¾ cup whole wheat flour, 1 tsp baking powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ¼ tsp salt. Whisk these ingredients together until they are well combined. This step ensures that the spices and leavening agents are evenly distributed throughout the dough, resulting in a consistent flavor in every bite. - Prepare the Wet Ingredients:
In a large mixing bowl, crack the egg and beat it lightly. Add the melted coconut oil, ½ cup pure maple syrup, and 1 tsp vanilla extract. Use a whisk or an electric mixer to beat these ingredients together until well combined and slightly frothy. The coconut oil adds moisture and richness to the cookies, while the maple syrup provides natural sweetness without the need for refined sugar. - Combine the Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Stir gently until just combined, being careful not to overmix. Overmixing can lead to tough cookies. The dough should be thick and slightly sticky. - Fold in the Carrots and Add-ins:
Gently fold in the ¾ cup of grated carrots and ½ cup of raisins or chopped nuts, if using. The carrots add natural moisture and sweetness, while the raisins or nuts provide additional texture and flavor. Be sure to evenly distribute the carrots and add-ins throughout the dough. - Form the Cookies:
Use a tablespoon or a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Space the cookies about 2 inches apart, as they will spread slightly during baking. If desired, you can gently press down on the tops of the cookies to flatten them slightly, as they won’t spread as much as traditional cookies. - Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The center should still be soft, as the cookies will continue to set as they cool. Baking times may vary slightly depending on your oven, so keep an eye on them to prevent overbaking. - Cool the Cookies:
Once the cookies are done, remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. This helps them set and makes them easier to transfer. After 5 minutes, transfer the cookies to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and helps maintain their chewy texture.
Helpful Tips:
- Grating Carrots: Use the small holes on a box grater to grate the carrots finely. This ensures they blend well into the dough and keep the cookies moist.
- Coconut Oil: If your coconut oil is solid, gently melt it in the microwave or over low heat before adding it to the wet ingredients.
- Optional Add-ins: For a more indulgent cookie, you can add ¼ cup of dark chocolate chips or shredded coconut. These add-ins complement the carrot cake flavors beautifully.
Details:
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 18-20 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months.
- Gluten-Free Option: To make these cookies gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Ensure that your oats are certified gluten-free as well.
Frequently Asked Questions:
Q: Can I substitute the coconut oil?
A: Yes, you can substitute the coconut oil with melted butter or a neutral-flavored oil like vegetable or canola oil. Keep in mind that this may slightly alter the flavor and texture of the cookies.
Q: Are these cookies suitable for freezing?
A: Absolutely! These cookies freeze well. After baking and cooling, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature or warm them slightly in the oven.
Q: Can I reduce the sweetness?
A: If you prefer a less sweet cookie, you can reduce the maple syrup by 1-2 tablespoons. The texture may be slightly less chewy, but they will still be delicious.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep them fresh for longer, you can freeze the cookies for up to 3 months. When ready to eat, thaw them at room temperature or reheat them in a low oven for a few minutes.
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Healthy Carrot Cake Oatmeal Cookies
Description
These Healthy Carrot Cake Oatmeal Cookies are just what you need. Soft, chewy, and naturally sweetened with pure maple syrup, these cookies are packed with the classic flavors of carrot cake but in a nutritious, grab-and-go form.
Ingredients
Scale
- 1 cup rolled oats
- ¾ cup whole wheat flour:
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 large egg
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- ¾ cup grated carrots
- ½ cup raisins or chopped nuts (optional)
Instructions
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that the oven reaches the correct temperature by the time your dough is ready. Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easier. - Mix the Dry Ingredients:
In a medium-sized mixing bowl, combine the dry ingredients: 1 cup rolled oats, ¾ cup whole wheat flour, 1 tsp baking powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ¼ tsp salt. Whisk these ingredients together until they are well combined. This step ensures that the spices and leavening agents are evenly distributed throughout the dough, resulting in a consistent flavor in every bite. - Prepare the Wet Ingredients:
In a large mixing bowl, crack the egg and beat it lightly. Add the melted coconut oil, ½ cup pure maple syrup, and 1 tsp vanilla extract. Use a whisk or an electric mixer to beat these ingredients together until well combined and slightly frothy. The coconut oil adds moisture and richness to the cookies, while the maple syrup provides natural sweetness without the need for refined sugar. - Combine the Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Stir gently until just combined, being careful not to overmix. Overmixing can lead to tough cookies. The dough should be thick and slightly sticky. - Fold in the Carrots and Add-ins:
Gently fold in the ¾ cup of grated carrots and ½ cup of raisins or chopped nuts, if using. The carrots add natural moisture and sweetness, while the raisins or nuts provide additional texture and flavor. Be sure to evenly distribute the carrots and add-ins throughout the dough. - Form the Cookies:
Use a tablespoon or a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet. Space the cookies about 2 inches apart, as they will spread slightly during baking. If desired, you can gently press down on the tops of the cookies to flatten them slightly, as they won’t spread as much as traditional cookies. - Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The center should still be soft, as the cookies will continue to set as they cool. Baking times may vary slightly depending on your oven, so keep an eye on them to prevent overbaking. - Cool the Cookies:
Once the cookies are done, remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. This helps them set and makes them easier to transfer. After 5 minutes, transfer the cookies to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy and helps maintain their chewy texture.
Notes
- Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months.
- Gluten-Free Option: To make these cookies gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Ensure that your oats are certified gluten-free as well.
