(Recipe can be found on the site Amy’s Healthy Baking here.)
Step by Step Instructions:
All you’ll need for these Carrot Cake Oatmeal Cookies is the following: Baking Powder, Coconut Oil, Instant Oats, Shredded Carrots (3/4 cup), Whole Wheat Flour, Ground Cinnamon, 1 Egg, Maple Syrup, Salt, and Vanilla Bean Paste (or Vanilla Extract).
In a medium-sized bowl, add a cup of instant oats (98 grams), 3/4 cup of whole wheat flour (98 grams), 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of ground cinnamon, and 1/8 teaspoon of salt. I like to weigh out my ingredients when I can so I don’t have to dirty measuring cups.
Whisk the dry ingredients together.
Meausre out 2 tablespoons of coconut oil. often this oil is solid at room temperature.
Heat for about 20-30 seconds in the microwave to melt the oil. Then let it cool off just slightly so it doesn’t cook the egg.
In a small bowl add a room temperature egg, a teaspoon of vanilla bean paste, and the melted coconut oil.
Whisk these wet ingredients together.
Then whisk in 1/2 cup of maple syrup.
Add the wet ingredients to the dry ingredients.
Use a wooden spoon to mix the wet and dry ingredients until just combined.
Add the carrots to the dough.
Fold in the carrots so that they are incorporated throughout the cookie dough.
I transferred the dough to a metal bowl and popped it in the refrigerator to chill it for 30 minutes. This way the metal bowl will help it chill more quickly. While the dough chills, preheat your oven to 325 degrees.
Once the dough has chilled for 30 minutes, line a baking sheet with parchment paper or a Silpat.
You can see the dough has set up a bit more thanks to the chilling.
Roll the cookie dough into balls. I used a one tablespoon scooper and these make 15 cookies. If the dough has chilled for quite a while, you can flatten the top of the cookies a bit at this point. Bake them for 12-15 minutes or until you press on the top of the cookie gives a little. (This ensures you’ll have a chewy cookie.)
I convected my cookies and they were done after 12 minutes. Let them sit on the cookie sheet for at least 15 minutes so they can continue to cook slightly out of the oven.
Let the cookies cool (or not if you can’t resist) and enjoy! These were so delicious and healthy! Love that! Happy baking!
Makes approximately 15 cookies
1 c (98g) instant oats (gluten-free if necessary)
3/4 c (90g) whole wheat or gluten-free* flour (measured by either weighing the flour or scooping the flour into a measuring cup with a spoon and leveling it)
1 1/2 tsp (5g) baking powder
1 1/2 tsp (3g) ground cinnamon
1/8 tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp (5mL) vanilla bean paste (or extract)
1/2 c (120mL) maple syrup
3/4 c (68g) grated carrots (about 1 medium or 2 small carrots)
1. Begin by prepping your ingredients including weighing/measuring your ingredients and grating the carrots.
2. In a medium-sized bowl, add the dry ingredients including the instant oats, whole wheat flour, baking powder, ground cinnamon and salt. Whisk these ingredients together.
3. In a separate bowl whisk together one egg, vanilla and the melted coconut oil. Once this is combined, whisk in the maple syrup to the wet ingredients.
4. Add the wet ingredients to the dry ingredients and mix until they are just combined.
5. Fold in the shredded carrots.
6. Preheat the oven to 325 degrees. Refrigerate the dough for at least 30 minutes. If more than 30 minutes, cover with plastic wrap and make sure it touches the surface of the dough so it doesn’t create a skin.
7. Once the dough is cold, roll it into about one tablespoon-sized balls (if they have chilled for more than 90 minutes you can flatten the tops of the balls a bit if you’d like).
8. Bake for 12 to 15 minutes and then remove from oven and let them sit for an additional 15 minutes. Then you can transfer them to a wire cooling rack. Enjoy!