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Carrot Cake Oatmeal Cookies

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Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

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

Method
 

  1. In one of the medium sized mixing bowls, whisk together oats, flour, baking powder, cinnamon and salt.
  2. In the other medium mixing bowl, whisk together coconut oil, egg and vanilla.
  3. Stir in pure maple syrup until fully incorporated.
  4. Add in dry ingredients and stir until just mixed in.
  5. Fold in grated carrots.
  6. Cover with plastic wrap, and chill or at least 30 min.
  7. Preheat oven to 325.
  8. Line baking sheet with silicone mat or parchment paper.
  9. Using medium sized cookie scoop, scoop cookies onto baking sheet and flatten tops slightly with spatula.
  10. Bake cookies at 325 for 12-15 min, until just set.
  11. 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