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Carrot Cake Oatmeal Cookies

Delightful and healthier twist on classic cookies, combining the warm flavors of carrot cake with wholesome oats, packed with nutrients for a fantastic snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 cup whole wheat flour Can be substituted with gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup brown sugar Adjust sweetness to taste
  • 1/4 cup honey or maple syrup Use maple syrup as a vegan alternative
  • 1/4 cup applesauce Can be replaced with mashed banana or yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots Use freshly grated for enhanced flavor
Optional Ingredients
  • 1/2 cup raisins or chopped walnuts Choose one or both

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the brown sugar, honey, applesauce, egg, and vanilla until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the grated carrots and raisins or walnuts if using.
  5. Drop spoonfuls of dough onto the prepared baking sheet.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container. Fresh at room temperature for about 3-5 days; can be frozen for up to three months. Thaw before enjoying. Experiment with spices like ginger or cloves for a different taste.