Description
Delicious and wholesome Carrot Cake Oatmeal Cookies that blend the rich flavors of carrot cake with the hearty texture of oats. These cookies are made with whole wheat flour, natural sweeteners like honey or maple syrup, and optional raisins and walnuts for added texture and taste. Perfect as a healthy snack or dessert option, they offer a nutritious twist on classic carrot cake in a convenient cookie form.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Wet Ingredients
- 1 tablespoon unsalted butter, melted
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 cup honey or pure maple syrup
Add-ins
- 1/2 cup finely grated carrots, lightly packed
- 2 tablespoons raisins (optional)
- 1 tablespoon chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, egg white, and vanilla extract until smooth. Then stir in the honey or pure maple syrup until the mixture is well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and gently stir to combine. Be careful not to overmix to keep the cookies tender.
- Add Carrots and Extras: Fold the grated carrots into the dough along with optional raisins and chopped walnuts if desired for extra flavor and texture.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet and gently flatten each cookie slightly with a spatula to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until their centers are set and edges turn lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- You can substitute raisins with other dried fruits like cranberries or chopped dates.
- For a nut-free version, omit the walnuts or replace them with seeds.
- Use maple syrup for a vegan variation but note this recipe contains egg white, which would require substitution to be fully vegan.
- Ensure not to overbake to keep cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
