Easy Carrot Cake Oatmeal Cookies Recipe

I recently tried these carrot cake oatmeal cookies and I’m impressed. They blend wholesome oats, grated carrots, and a perfect mix of cinnamon and ginger into a chewy, sweet treat that feels nostalgic and modern at the same time. It’s a clean eating win that satisfies my cravings without compromise.

I love makin these Easy Carrot Cake Oatmeal Cookies cuz they pack a nutritional punch without skimpin on the taste. When im mixin 1 1/2 cups old fashioned rolled oats with 1 cup grated carrots and 3/4 cup whole wheat flour, I already know im on track for a healthy treat.

I add 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger along with 1/4 teaspoon salt to boost the flavor. Then I blend in 2 large eggs, 1/2 cup unsweetened applesauce, 1/3 cup pure maple syrup and 2 teaspoons vanilla extract to give the cookies their chewy texture and extra cozy, spiced carrot cake taste.

These cookies are low cal and made with zero refined sugar. Plus, when you mix in some walnuts or pecans optionally, youre gettin the bonus crunch.

Its the perfect mix of healthy and delicious like a top notch healthy cookie recipe that I enjoy everytime!

Why I Like this Recipe

I like this recipe because it combines the warm flavors of cinnamon and ginger with the sweetness of maple syrup making every bite taste like a mini carrot cake. I also love that it’s super easy to make and I can feel good eating it since it has clean ingredients and zero refined sugar. Another reason I dig these cookies is because they’re soft and chewy which makes them a perfect treat any time of day. Lastly, it’s awesome knowing I can add in some walnuts or pecans to give it that extra crunch if I feel like it.

Ingredients

• Rolled oats add hearty fibre and slow-burning carbs that keep you energized.
• Grated carrots bring natural sweetness, moisture, and loads of vitamins and fibre.
• Whole wheat flour offers extra protein and nutrients, making every bite healthier.
• Eggs help bind the cookies together while adding protein for a filling treat.
• Unsweetened applesauce keeps the cookies moist and adds a gentle natural sweetness.
• Pure maple syrup delivers a rich, unrefined sweetness that brightens the taste.
• Vanilla extract fills the recipe with a warm, inviting aroma.

Ingredient Quantities

• 1 1/2 cups old fashioned rolled oats
• 1 cup grated carrots
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs (at room temperature)
• 1/2 cup unsweetened applesauce
• 1/3 cup pure maple syrup
• 2 teaspoons vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the old fashioned rolled oats, whole wheat flour, baking soda, ground cinnamon, ground ginger, and salt.

3. In another large bowl, beat together the eggs until well combined.

4. Stir in the unsweetened applesauce, pure maple syrup, and vanilla extract to the eggs.

5. Add the grated carrots to the wet mixture and mix until they’re well incorporated.

6. Pour the dry ingredients into the wet mixture slowly, stirring until everything is combined.

7. If you’re adding walnuts or pecans, fold them in gently now.

8. Scoop spoonfuls of the batter (about a tablespoon each) onto the lined baking sheet, spacing them about 2 inches apart.

9. Bake for 12-15 minutes, or until the edges look lightly golden and the cookies are set.

10. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to completely cool.

Enjoy your yummy cookies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Electric mixer or whisk for beating the eggs
8. Box grater for the carrots
9. Spatula for stirring and folding ingredients
10. Cooling rack for the cookies after baking

FAQ

Easy Carrot Cake Oatmeal Cookies Recipe Substitutions and Variations

• Instead of old fashioned rolled oats, you can use quick oats but you might have to adjust the liquid or baking time a little bit.
• If you dont have grated carrots, try using grated zucchini. Just make sure to squeeze out some extra moisture before mixing it in.
• You can swap whole wheat flour with all purpose flour if thats what you have on hand, though the texture might be a bit different.
• Unsweetened applesauce can be replaced with about 1/2 cup mashed banana, this will give a slight banana flavor to your cookies.
• Not into maple syrup? You can use a bit less honey or even agave nectar as an alternative sweetener.

Pro Tips

1. Try chilling the dough for about 15 minutes before baking; it helps the cookies set better and keeps them from spreading too much in the oven.
2. Make sure your eggs are at room temperature cuz that helps everything mix more evenly and gives a better texture overall.
3. Instead of using too much stirring when you mix the wet and dry ingredients, mix just enough so they come together – overmixing can make the cookies turn out tough.
4. If you’re adding nuts, fold them in gently at the very end; this way they keep their crunch and don’t break up into the batter.