Carrot Cake Oatmeal Cookies    

A healthy cookie to brighten your day! Not like a normal cookie, this pillowy cookie is so good and to think no sugar was used! Just natural sweetness from the carrots and honey! Yum

Prep: 15 mins

Chill: 30 mins

Bake: 12-15 mins

Total: 60 mins

Yields: 14-16 cookies


1 cup (100g) instant oats (I used old fashion oats)

¾ cup (90g) ap flour or whole wheat flour

1 ½ tsp baking powder

2 tsp ground cinnamon

⅛ tsp salt

2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120mL) pure maple syrup or honey

¾ cup (68g) grated carrots



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 or honey 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 a silicone baking mat or parchment paper.

Drop the cookie dough into 14-16 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!)


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.

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