These delightful cookies taste just like their namesake! Packed with sweet carrots, hearty oats, and a hint of cinnamon, they are sure to become a favorite. Store any leftovers in an airtight container on the counter for up to a week—if they last that long!
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free flour*
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ¾ cup (68g) grated carrots (about 1 medium carrot, peeled)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract. Stir in the maple syrup until well incorporated.
- Combine Mixtures: Add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the grated carrots. Cover and chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the surface of the dough.)
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone mat or parchment paper.
- Shape Cookies: Drop 14 rounded scoops of cookie dough onto the baking sheet. Flatten them slightly with a spatula, as they won’t spread much during baking.
- Bake: Bake at 325°F for 12-15 minutes. Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring them to a wire rack.
Notes
- Measuring: It’s crucial to measure the oats and flour accurately. Use a kitchen scale or the spoon-and-level method to avoid ending up with too much flour, which can dry out the cookies.
- Instant Oats: To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
- Gluten-Free Option: For gluten-free flour, combine ½ cup millet flour, 2 tbsp brown rice flour, 2 tbsp tapioca flour, and ½ tsp xanthan gum. Store-bought gluten-free flour blends can also be used if measured correctly.
- Substitutions: You can substitute melted margarine for coconut oil or butter. Honey or agave syrup can replace maple syrup.
- Cooling: If cookies seem flimsy after 15 minutes, allow them to cool completely on the baking sheet. This will help them maintain a soft texture for up to a week!