Description
Deliciously moist and wholesome Carrot Cake Oatmeal Cookies made with rolled oats, whole wheat flour, fresh grated carrots, and a hint of warm spices. These cookies are naturally sweetened with honey or maple syrup and optionally include raisins and walnuts for extra texture and flavor. Perfect for a healthy snack or a guilt-free dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Wet Ingredients
- 1 tablespoon unsalted butter, melted
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 cup honey or pure maple syrup
- 1/2 cup finely grated carrots, lightly packed
Optional Add-ins
- 2 tablespoons raisins
- 1 tablespoon chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt until well distributed.
- Mix Wet Ingredients: In a separate bowl, blend the melted unsalted butter, large egg white, and vanilla extract until smooth. Then stir in the honey or maple syrup until the mixture is well combined.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture and gently stir until just combined, taking care not to overmix to maintain cookie texture.
- Add Carrots and Optional Ingredients: Fold in the finely grated carrots along with raisins and chopped walnuts if using, ensuring even distribution.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them evenly, and lightly flatten each cookie with a spatula for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the centers are set and the edges turn lightly golden brown.
- Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use either honey or pure maple syrup as a natural sweetener depending on your preference.
- Optional raisins and walnuts add extra texture and flavor but can be omitted for a simpler cookie.
- For a vegan version, substitute the egg white with a flax egg or a commercial egg replacer and use plant-based butter.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Lightly packing the grated carrots helps maintain the right moisture balance without making the dough too wet.
