Healthy Carrot Cake Oatmeal Cookies
Soft, chewy, and naturally sweetened carrot cake oatmeal cookies made with wholesome ingredients. These guilt-free treats capture all the warm spices and flavors of traditional carrot cake in a healthier cookie form. Perfect for breakfast, snacks, or dessert!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Fine grater or box grater
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients
- 1 cup quick oats certified gluten-free if needed
- 1/2 cup finely shredded fresh carrots about 1 medium carrot
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 2 tablespoons natural almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger optional
- Pinch of nutmeg optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Finely shred fresh carrots using a grater. Set aside.
- In a large mixing bowl, combine shredded carrots, maple syrup, applesauce, almond butter, egg, and vanilla extract. Mix well until combined.
- In a separate medium bowl, whisk together oats, cinnamon, ginger, nutmeg, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Don't overmix.
- Optional: Chill dough for 30 minutes to 2 hours for easier handling and better texture.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing 2 inches apart.
- Gently flatten each cookie into a thick round disk (they won't spread much on their own).
- Bake for 12-15 minutes, or until edges are set but centers still look slightly soft.
- Cool cookies on baking sheet for 10-15 minutes before transferring to a wire rack.
Notes
- Carrots: Must use finely shredded fresh carrots. Pre-shredded carrots are too thick and won't soften properly.
- Oats: Quick oats work best for soft, chewy texture. If using rolled oats, pulse in food processor first.
- Maple Syrup: Use only pure maple syrup, not pancake syrup or sugar-free versions.
- Storage: Store in airtight container in refrigerator for up to 5 days or freeze for up to 1 month.
- Variations: Add chopped nuts, raisins, or mini chocolate chips if desired.
- Gluten-Free: Use certified gluten-free oats.
- Nut-Free: Substitute sunflower seed butter for almond butter.