Carrot Cake Oatmeal Cookies

By Gams

These cookies taste just like their namesake! Lots of sweet carrots coupled with the hearty oats and cinnamon makes them absolutely irresistible. Store any leftovers in an airtight container on the counter for up to a week… If they last that long!

Ingredients

• 1 c (98g) instant oats (gluten-free if necessary)
• 3/4 c (90g) whole wheat or gluten-free* flour (measured correctly)
• 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 extract
• 1/2 c (120mL) maple syrup
• 3/4 c (68g) grated carrots (about 1 smallish medium)

Preparation

Step 1

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon-and-level method described in the links above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.