Carrot Oatmeal Cookies

5 from 1 vote

These carrot oatmeal cookies have everything you want in a treat or snack—soft texture, warm spices (cinnamon, nutmeg and ginger!) and just the right amount of sweetness.

Prep Time15

Cook Time11

Total Time26

Course: Desserts, Snacks

Cuisine: American

Keyword: Easter recipes, Healthy Cookies

Servings: Servings

Calories: 72kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ½ cups old-fashioned oats
1 cup whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 large egg
½ cup pure maple syrup
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup (lightly packed) grated carrots
Chopped nuts or golden raisins optional (See Note below)

Instructions

Preheat the oven to 350 degrees F. Set the oven rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a bowl, whisk to combine the oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
In a separate bowl, whisk the egg. Add the maple syrup, applesauce and vanilla extract. Whisk to combine.
Pour the oat mixture into the egg mixture. Fold with a rubber spatula to combine, until the oats and flour are throughly moistened. Add the grated carrots and stir to combine.
The cookies are baked in two batches, 10-11 cookies per batch. Use 1 ½ tablespoons of batter per cookie. A medium cookie scoop makes this job easy.
Drop the cookies onto the prepared baking sheet. Use your fingers to push any loose bits (carrots and oats) into the cookies. Using the bottom of a measuring cup, gently flatten each cookie slightly until they are about ½-inch high. If the measuring cup is sticking to the cookies, lightly coat the underside with cooking spray.
Bake until the cookies have firmed up, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes, then use a small spatula to transfer to a rack. Repeat with the second half of the cookies. Cool completely before serving. Transfer the cookies to an airtight container and store in the refrigerator for up to 5 days. They're even better cold!

Notes

For extra flavor and texture add ⅓ cup of chopped pecans or walnuts, or ⅓ cup of golden raisins. Please note that neither of these options are included in the nutritional information.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition