These Carrot Cake Oatmeal Cookies are seriously so good! I love this recipe because these cookies are delicious! I also love this recipe because they are one of my healthier treats. The recipe uses some healthier swaps to make these cookies a treat with less guilt. These carrot cake oatmeal cookies use maple syrup instead of sugar, coconut oil instead of butter, and whole grain flour.

These carrot cake oatmeal cookies are soft, chewy and have all the delicious flavors of carrot cake in the convenience and deliciousness of oatmeal cookies. The cookies are very easy to make, which is just another thing to love about them! This recipe is flexible so that if you don’t have the healthier ingredient swaps, you can use the traditional ingredients.

If you do not have pure maple syrup to use, you can use sugar. I recommend brown sugar if you have it, since it will have more of those warm flavors like the maple syrup. If not, white sugar will work also. I would recommend using 3/4 cup of sugar (either kind) if you are not using the 1/2 cup pure maple syrup.

In case you do not have the coconut oil available, you can use melted butter. Swap these ingredients evenly. So 2 tbsp butter for 2 tbsp coconut oil. If you are using coconut oil, you can put your 2 tbsp on top of the stove while the oven preheats in order to melt it at a low temp. When melting butter, let it cool a little bit before adding it to the cookie batter so it does not cook the egg.

If you do not have whole grain flour. Use unbleached or regular flour in an equal amount. It will come out similar, but the texture will be a little bit different.

If you do not have instant oats, you can use old fashioned oats. I recommend pulsing old fashioned oats a few times in a food processor before using them. You do not have to, but old fashioned oats used without pulsing will result in a chewier cookie that is not as soft.

So use the ingredients in your kitchen and bake up a batch of these delicious carrot cake oatmeal cookies today! Then leave a comment below and let me know what you thought!

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Carrot Cake Oatmeal Cookies

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Course Dessert

Cuisine American

Equipment

• 2 Medium Mixing Bowls
• 1 Measuring Spoons
• 1 Measuring Cups
• 1 large spoon or spatula
• 1 medium cookie scoop
• 1 Baking Sheet
• 1 Silicone Mat or Parchment Paper
• 1 grater
• 1 wire rack
• 1 Whisk

Ingredients

  

• 1 cup instant oats
• 3/4 cup whole wheat flour or all purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/8 tsp salt
• 2 tbsp coconut oil or melted butter
• 1 egg room temp
• 1 tsp vanilla extract
• 1/2 cup pure maple syrup
• 3/4 cup grated carrot 1 small to medium carrot

Instructions

 

• In one of the medium sized mixing bowls, whisk together oats, flour, baking powder, cinnamon and salt.
• In the other medium mixing bowl, whisk together coconut oil, egg and vanilla.
• Stir in pure maple syrup until fully incorporated.
• Add in dry ingredients and stir until just mixed in.
• Fold in grated carrots.
• Cover with plastic wrap, and chill or at least 30 min.
• Preheat oven to 325.
• Line baking sheet with silicone mat or parchment paper.
• Using medium sized cookie scoop, scoop cookies onto baking sheet and flatten tops slightly with spatula.
• Bake cookies at 325 for 12-15 min, until just set.
• Allow cookies to cool on baking sheet for 15 min before moving to wire rack to finish cooling.

Notes

• All purpose flour can be substituted for whole wheat flour
• Melted butter can be substituted for coconut oil
• brown or white sugar can be substituted for pure maple syrup
• Old fashioned oats can be substituted for instant oats

See post above recipe for substitution details