Ingredients
– 1 cup (100g) instant oats
– 3/4 cup (90g) whole wheat flour or gluten-free flour
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons cinnamon
– 1/8 teaspoon salt
– 2 tablespoons (28g) melted unsalted butter or coconut oil, cooled slightly
– 1 large egg at room temperature
– 1 teaspoon vanilla extract
– 1/2 cup (120mL) pure maple syrup at room temperature
– 3/4 cup (68g) freshly grated peeled carrots (about 1 small medium carrot)
Instructions
1-In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
2-In a separate bowl, whisk the melted butter or coconut oil, egg, and vanilla extract. Stir in the maple syrup until fully incorporated.
3-Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated carrots.
4-Chill the dough for 30 minutes.
5-Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
6-Using a spoon and spatula, drop the dough into 14 rounded scoops on the baking sheet. Flatten slightly with a spatula.
7-Bake for 12-15 minutes. Remove when the centers feel slightly soft. Let cool on the baking sheet for 15 minutes to allow residual heat to finish baking.
8-Optionally, reshape the cookies with a knife while still hot for a rounder shape.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⚖️ Measure oats and flour carefully for the best texture.
🥕 Use freshly grated carrots, not pre-shredded or matchstick style.
❄️ Chilling the dough helps reduce spreading and improves texture.
- Prep Time: 30 minutes (chilling) 20 minutes (active)
- Cook Time: 12-15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 cookie