Description

These Healthy Carrot Cake Oatmeal Cookies are soft, chewy, and packed with grated carrots and cinnamon. Perfect for a wholesome snack or dessert, they capture the comforting flavor of carrot cake in a lighter, handheld form.

Ingredients

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)

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Instructions

Preheat oven to 325 °F and line a baking sheet with parchment or a silicone mat.
In a medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
In another bowl, whisk together melted and cooled oil or butter, egg, and vanilla. Stir in maple syrup.
Add dry mixture to wet ingredients and stir until just incorporated. Fold in grated carrots.
Chill dough for 30 minutes.
Scoop dough into 14 rounded mounds, flatten slightly, and place on the baking sheet.
Bake at 325 °F for 12–15 minutes, until centers are still slightly soft.
Cool on baking sheet for 15 minutes before transferring to a wire rack.

Notes

Use freshly grated carrots for the best moisture and texture.
Substitute coconut oil for butter to make it dairy-free.
To make it gluten-free, use certified gluten-free oats and a gluten-free flour blend with xanthan gum.
Maple syrup can be swapped with room-temperature honey or agave.
Avoid sugar-free syrups—they can make cookies cakey.