Two weekends ago, my mom started craving carrot cake. She talked about it at lunch, mentioned it at dinner, and finally caved at 9 pm and drove to Safeway to pick up a slice. When she arrived home, she grabbed a fork, plopped down in her favorite armchair, and slowly savored every bite, stopping with enough left to finish the following day.
Although Mom bought me a slice of my favorite 6-layer chocolate cake at the same time, I couldn’t help but stare and hope with all of my fingers crossed behind my back that she’d offer me a taste. That cream cheese frosting… Those soft streaks of carrot… The tender cinnamon cake… It looked mesmerizing!
Despite enjoying every last morsel of my chocolate piece, I couldn’t get carrot cake off of my mind. I pictured that square during every run (since my path went past the same grocery store) and whenever I stuck my head into the fridge for fresh fruit and veggie snacks.
I seriously contemplated baking my own again, but knowing that my self-control flies straight out the window with any type of cake, I went with the next best thing…
Cookies! These Carrot Cake Oatmeal Cookies blew me away, and not just from their built-in portion control. The cozy oats, the comforting cinnamon, the soft carrots… Pure bliss in every bite!
I based this cookie dough off of the most popular recipe on my site: my blueberry oatmeal cookies. Have you tried them yet? Hands down, they’re the BEST oatmeal cookies I’ve ever eaten. They’re soft, tender, chewy—everything a cookie should be—and countless readers have said nobody believes that they’re lightened up and made without butter, refined flour or refined sugar!
For this version, I swapped out honey for maple syrup because I love its sweet woodsy flavor in my carrot cake, and I also added more cinnamon (it’s a carrot cake staple!) and carrots. Lots of grated carrots. I used one smallish medium carrot, but if you have a larger one and a little extra leftover, throw that in too. It won’t hurt the cookie dough at all!
There are two very important parts of this recipe.
1) Measure the oats correctly! Do not scoop them directly from the canister. Instead, measure them like flour with the spoon-and-level method. Scooping results in 1.5 times as many oats. Since those oats act like little sponges by soaking up all of the moisture in the dough, adding extra will completely dry out your cookies and leave them crumbly.
2) Chilling is mandatory! It gives the oats time to soak up some moisture and helps reduce spreading. If you skipped chilling, the cookie dough would flatten thinner than a pancake while in the oven and create one huge cookie blob on the baking sheet. Not good! So avoid cookie blobs and chill your dough. Just 30 minutes—that’s it!
To ensure the cookies stay soft and chewy, we’ll underbake them ever so slightly. Just by a hair! Pull them out when the centers still feel a little underdone, and let the cookies cool for a full 10-15 minutes on the warm baking sheet. This allows the centers to finish cooking through without the outsides turning crisp and crunchy. The cookies will stay soft for an entire week—if they last that long!
I tried hoarding these Carrot Cake Oatmeal Cookies, but that didn’t stand a chance around my hungry sweet-toothed family. Every time I walked by the counter, another one had mysteriously disappeared from the jar!
Oh well, at least we’re getting our veggies in… Right? ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your oatmeal cookies!
My newly released Healthier Chocolate Treats cookbook is full of sweet and healthy recipes like these oatmeal cookies! Buy your own copy here!
| Healthy Carrot Cake Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 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 smallish medium, peeled first!)
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don't spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.
Honey or agave may be substituted in place of the pure maple syrup.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information + Weight Watchers Points
Hello, I am in the middle of making these “healthier” cookies and my question is: what size scoop is used to make the 14 rounded scoops?
Thank you
I’m so honored that you decided to try making this recipe Paula! I don’t actually use a cookie scoop. I just eyeball their size. I use a spoon and spatula to transfer the cookie dough to the baking sheet, and then I use the spatula to shape them to make sure they look round before sliding the baking sheet in the oven.:) I’d love to hear what you think of these oatmeal cookies!
I was trying to save the recipes, but then I saw millet flour. I am allergic to the weirdest things Millet, flax, and quinoa. All of these are healthy for you. I kinda found out the hard way. By adding them into my diet. They look great!
I really appreciate your interest in my recipes Peggy! I completely understand… I found out later in life, after using millet in lots of my recipe testing, that I’m allergic to it as well. It’s the strangest thing — and I found out the hard way, same as you! (Not exactly fun! 😉 ) Do you have a preferred store-bought gluten-free flour blend that works as a 1-for-1 substitute for wheat flour? If so, that should work in most of my recipes, if you’re trying to make these cookies gluten-free! 🙂
I just made these…so good! I used whole wheat flour and they turned out perfect. I think next time I’ll add some walnuts to the top before baking for a little more texture. 🙂
I’m so glad you enjoyed these cookies Deb! That means a lot to me that you’d consider making them again — thank you so much for taking the time to let me know! 🙂