Why You’ll Love This Recipe

• Carrot cake flavor in cookie form—cozy and comforting.

• Simple ingredients, minimal prep, no mixer needed.

• Portion-controlled and lighter than a full cake.

• Soft, chewy texture that’s hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• instant oats
• whole wheat flour or gluten‑free flour
• baking powder
• ground cinnamon
• salt
• coconut oil or unsalted butter, melted and cooled slightly
• large egg (room temperature)
• vanilla extract
• pure maple syrup (room temperature)
• freshly grated carrots (peeled before grating)

Directions

1. Preheat oven to 325 °F and line a baking sheet with parchment or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.

3. In another bowl, whisk together the melted and cooled oil or butter, egg, and vanilla. Stir in the maple syrup until combined.

4. Add the dry mixture to the wet ingredients and stir just until incorporated. Fold in the grated carrots.

5. Chill the dough for 30 minutes.

6. Using a spoon and spatula, scoop the dough into 14 rounded mounds on the prepared baking sheet. Flatten slightly.

7. Bake at 325 °F for 12–15 minutes, until centers are still slightly soft.

8. Cool on the baking sheet for at least 15 minutes before transferring to a wire rack (the residual heat finishes baking them without drying them out).

Servings and timing

• Yields about 14 cookies.

• Prep time: 10 minutes (plus 30-minute chill).

• Bake time: 12–15 minutes.

• Total time: approximately 55 minutes.

Variations

• Gluten-free: Use certified gluten-free instant oats and whole wheat flour alternatives such as a mix of millet, brown rice, tapioca flour, plus xanthan gum.

• Use coconut oil for a dairy-free version.

• Swap maple syrup with honey or agave (ensure they’re at room temperature). Don’t use sugar-free substitute syrups—they can turn cookies cakey due to added water.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Once fully cooled, these cookies freeze well—reheat briefly to enjoy them warm and soft again.

FAQs

1. Can I use old-fashioned rolled oats instead of instant oats?

Yes, just pulse the rolled oats in a food processor about 10–12 times until smaller in size to mimic instant oats and maintain chewiness.

2. What happens if I over-measure the oats or flour?

Too much will dry out the cookies and make them cakey or crumbly. Use a scale or the spoon-and-level method for accuracy.

3. My cookies flattened too much—what went wrong?

Probably the dough wasn’t chilled long enough. Chilling helps prevent excessive spreading.

4. Why do the centers still feel soft when done?

They’re meant to removing them while the centers are slightly underdone and letting them cool on the baking sheet ensures a soft, chewy texture.

5. Can I add mix-ins like raisins or nuts?

Absolutely! Just be aware that additions may affect texture and calorie count.

6. What’s the best way to grate carrots?

Use freshly grated carrots—not pre-shredded ones. The latter are too dry and don’t soften properly during baking.

7. Can I use white whole wheat or all-purpose flour instead of whole wheat?

Yes, those work well. Just measure carefully, as absorbency varies by flour type.

8. Are these cookies low calorie?

Yes, each cookie is about 96 calories when made as directed.

9. Can I omit the egg to make them vegan?

The egg helps bind the dough. For vegan options, try a flax egg (1 tbsp ground flax + 3 tbsp water), though texture may vary.

10. Can I double the recipe and bake on multiple sheets?

Yes, but rotate sheets halfway through baking for even results, and keep chill time consistent.

Conclusion

These Healthy Carrot Cake Oatmeal Cookies capture all the cozy, cinnamon‑sweet goodness of carrot cake in a quicker, lighter form. With minimal steps, wholesome ingredients, and flexible adaptations for dietary needs, they’re a simple, satisfying treat for any time of day.