Ingredients
1 cup (100g) instant oats (gluten-free if needed)
¾ cup (90g) whole wheat flour or gluten-free flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg (room temperature)
1 tsp vanilla extract
½ cup (120mL) pure maple syrup (room temperature)
¾ cup (68g) freshly grated carrots
Instructions
1. In a medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
2. In another bowl, whisk together coconut oil or butter, egg, and vanilla.
3. Add maple syrup and mix until combined.
4. Stir in the dry ingredients just until combined.
5. Fold in grated carrots.
6. Chill dough for 30 minutes.
7. Preheat oven to 325°F and line a baking sheet with parchment paper.
8. Drop dough into 14 scoops, flatten slightly.
9. Bake 12–15 minutes or until set.
10. Cool on the sheet for 15 minutes, then transfer to a wire rack.
Notes
These cookies don’t spread much—flatten them before baking.
For a gluten-free version, use certified GF oats and GF flour.
Add chopped walnuts or raisins for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 75mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.2g
- Protein: 2.5g
- Cholesterol: 20mg