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Healthy Carrot Cake Oatmeal Cookies

Delicious and nutritious oatmeal cookies packed with fiber from oats and carrots, perfect for a snack or quick breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup oats Old-fashioned or quick oats can be used.
  • 1 cup grated carrots Grate finely for better texture.
  • 1/2 cup almond flour Can substitute with regular flour.
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 1/4 cup unsweetened applesauce Adds moisture and sweetness.
  • 1 tsp baking powder Leavening agent.
  • 1/2 tsp cinnamon Can add more spices if desired.
  • 1/4 tsp nutmeg Optional spice.
  • 1/4 tsp salt Enhances flavor.
  • 1/2 cup chopped walnuts or pecans Optional; can substitute with seeds.
  • 1/4 cup raisins or coconut flakes Optional mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, grated carrots, almond flour, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the honey (or maple syrup) and applesauce until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the nuts and raisins or coconut flakes.
  5. Use a cookie scoop or tablespoon to drop rounded portions of the dough onto the prepared baking sheet.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container for up to three months. Thaw at room temperature or warm in the microwave before serving. For a softer cookie, do not over-bake.