‘Tis almost the season of pumpkin, carrots, spices, and everything nice!! It’s so exciting to be entering Fall soon. While the Summer has been great, I just love the bold flavor of fall coupled with the cool weather and introduction to hot chocolates and lattes. So, to begin my transition into the Fall season, I’ve made these soft, chewy and healthy Oatmeal Carrot Cake Cookies.
I usually enjoy carrot cake for it’s moistness and awesome pairing of cream cheese frosting, but you must love a nice slice of Carrot Cake for the spices along with the chunkiness of the different nuts that it includes (almonds, pecans, etc.). Carrot cake is just a classic in my house along with Red Velvet. I mean, how could you not love the two, right? Haha.
Anyway, I wanted to delve into the world of “cookies” by putting a nice spin on my love for Carrot cake. Typically, we would make sugar cookies or oatmeal raisin cookies, oh and let’s not forget chocolate chips cookies; but this one is by far my new favorite! It’s a real sweet treat that you won’t feel guilty to over-indulge on since it is made of healthy ingredients. Plus, the rolled oats gives it a texture with every bite, leaving you with a nice chunk of oats and carrots wrapped in one sweet goodness.
Check out some other Fall-inspired Sweet Treats:
And a real Southern Classic:
Per usual, you can add a few nuts or raisins to your cookies if you’d like, but if I’m honest, there’s no need to do so with this one. Everything works together perfectly! Well, I can’t wait to make more Fall-inspired desserts in the coming weeks. I definitely enjoy experimenting with vegan ingredients, but I’ll be sure to add a few non-vegan desserts (like this one!) in my “must-trys” as well.
Add a nice glass of milk (Coconut milk for me!) on the side and you have yourself a real treat. Enjoy.
Healthy Oatmeal Carrot Cake Cookies
- 1 cup rolled oats
- 3/4 cups 1-to-1 Gluten Free Baking Flour (I used Bob Red Mills)
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin spice
- 1/8 tsp sea salt
- 2 Tbsps melted vegan butter (You can also use coconut oil or unsalted butter instead)
- 1 large egg (At Room Temp.)
- 1 tsp vanilla extract
- 1/2 cup maple syrup (You can also use Agave syrup)
- 3/4 cups grated carrots
Whisk together the oats, flour, baking powder, cinnamon, pumpkin spice, and sea salt in a medium bowl. In a separate bowl, whisk together the melted butter, egg, and vanilla.
Stir in the maple syrup until thoroughly incorporated. Then add the flour mixture, stirring just until incorporated.
Be sure to fold in the carrots so that it is not overly mixed. Then chill the dough in the freezer for at least 30 minutes.
Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Drop the cookie dough into 15 rounded scoops on the baking sheet and bake for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning each cookie onto a wire rack.
Let cool again slightly (until semi-hard) and enjoy! Bon Appetite!
There you have it, a delicious soft and chewy cookie to end your day!
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What is your favorite cookie? Any specific favorites for the Fall season?
Be sure to let me know down below in the comments.