Healthy Oatmeal Carrot Cake Cookies
'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.
Servings: 12
Calories: 97kcal
Ingredients
- 1 cup rolled oats
- ¾ cups 1-to-1 Gluten Free Baking Flour (I used Bob Red Mills)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ⅛ teaspoon sea salt
- 2 Tbsps melted vegan butter (You can also use coconut oil or unsalted butter instead)
- 1 large egg (At Room Temp.)
- 1 teaspoon vanilla extract
- ½ cup maple syrup (You can also use Agave syrup)
- ¾ cups grated carrots
Instructions
- 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!
Nutrition
Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 122mg | Potassium: 58mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1360IU | Vitamin C: 0.5mg | Calcium: 46mg | Iron: 1mg