Description
These Carrot Cake Oatmeal Cookies are a wholesome twist on traditional carrot cake, blending rolled oats, whole wheat flour, and finely grated carrots into a moist, flavorful cookie. Enhanced with warm spices, naturally sweetened with honey or maple syrup, and optionally studded with raisins and chopped walnuts, these cookies offer a deliciously healthy snack perfect for any time of day.
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 (optional)
- 1 tablespoon chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the rolled oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, egg white, and vanilla extract until smooth. Then stir in the honey or maple syrup until the mixture is well blended.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients bowl and gently stir until just combined. Be careful not to overmix to keep the cookies tender.
- Add Carrots and Optional Ingredients: Fold in the finely grated carrots along with the optional raisins and chopped walnuts if using. Mix gently to distribute evenly.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly. Slightly flatten each cookie with a spatula to promote even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the centers are set and the edges turn lightly golden brown.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
Notes
- For a vegan version, substitute the egg white with a flax egg or other egg replacer.
- Using honey will add a richer flavor; however, pure maple syrup is a great vegan alternative.
- To make the cookies nut-free, omit the chopped walnuts.
- Ensure carrots are finely grated to blend smoothly in the dough and provide moisture.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
