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 and feature them in my Sunday Spotlight series!
My newly released Healthier Chocolate Treats cookbook is full of sweet and healthy recipes like these oatmeal cookies! Buy your own copy here!
| 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)
- 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 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) 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 c (60g) millet flour, 2 tablespoons (17g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ tsp (1g) xanthan gum.
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}
I totally lose self control with whole carrot cakes too! Mind you, a jar full of cookies is pretty tempting too…! These look great and I love the use of coconut oil, I have some in the cupboard I’ve been waiting to use!
I’m glad I’m not the only one that loses control around carrot cake Annie! My rationale with cookies was that it’d be a lot harder to shave off a “little sliver” without anyone else noticing. Having a bite or two missing from a cookie is much more apparent! 😉 I’d love to hear what you think if you try the cookies!
You must be some kind of genius!
Thanks Mads! 😉
I made these cookies and they honestly turned out terrible. They did not taste good at all.
That sounds disappointing, Betsy. Can you describe what made them terrible? That will help us figure out what the issues were and solve any problems! 🙂
Wow! These are excellent. I adjusted the recipe a bit. I used “Uncle Bob’s” steel cut oats, added 1/2 cup unsweeted applesauce and 1/4 cup honey in place of the 1/2 cup maple syrup. I used the butter instead of the coconut oil as I didn’t have that on hand. My gluten free flour was 1/3 Bob’s Mill gluten free ( this mix is bitter) all purpose baking mix and 2/3 Bob’s Mill Tapioca flour. I used a cookie scoop , didn’t flatten and the texture is terrific! Moist like cake but chewy like a good cookie. Thanks this recipe came at a perfect time for me.
I’m so glad you enjoyed the cookies Amber! And thank you for including your modifications. It’s great to hear what works, especially the honey/applesauce and steel cut oats! 🙂
I’m glad I saw this comment since I don’t have any maple syrup in the house, but I do have applesauce and honey. You saved me from having to change out of my PJs to run to the store 🙂
I can’t wait to hear what you think of the cookies Anna! I also include other substitutions on my Oatmeal Cookie FAQ page (it’s linked to in the Notes section underneath the Instructions.) 🙂
They could definitely be sweeter, but they aren’t bad. I’ll try one of the other substitutions listed on your tips page next time 🙂
I hope you enjoy one of the other substitutions even better Anna! Honey is always my #2 go-to option. 🙂
Omg these were so yummy! I can’t wait to try another type of cookies from here. I’m glad I found this website.
I’m so glad you enjoyed the cookies Nancy, and I can’t wait to hear what you try next! 🙂
Oh my goodness! These are delicious! Just finished making them. It has the texture of half a cookie and half a cake! I substituted honey instead of syrup. Next time I think I would use 1/4 cup honey instead of 1/2 cup as I don’t like super sweetired things.
Question: is it best to store in a enclosed container in the pantry or fridge?
Thanks for the recipe. Easy, deluscious, unique and healthy.
I’m so glad you enjoyed these cookies Nicole! That really means a lot to me. If you don’t want these cookies to be quite so sweet, then I recommend this carrot cake oatmeal cookie recipe of mine instead. (It includes only half of the maple syrup/honey, just like you mentioned!) 🙂 The cookies will keep for at least 4 days if stored in an airtight container on the counter or at least 8 days if stored in an airtight container in the fridge. I tend to leave mine in the fridge, just to be safe!
These look PERFECT. I’d die for them and so would Mel. And they’re healthier! Totally making these for him.
Thanks Dorothy! 🙂 If you do make them, I’d love to hear what Mel thinks!!
My mom would swoon over these too! (Especially since she’s on a diet and definitely can’t pick up a slice of cream cheese loaded carrot cake!) Now you can run without temptation;)
SO true!! I haven’t thought about carrot cake for a few days now — crazy how that works! I’d die if I was on a diet and couldn’t eat cake… I mean, come on. It’s cake with vegetables! 😉
I love that these carrot cake cookies are portion controlled for carrot cake hoarders like myself 😉
Thanks Becca! I totally fall into that hoarder category too. 😉
I have old fashioned oats sitting in my pantry right now. If I run them through the food processor, do you think they could adequately substitute the quick oats?
Yes, I think so Heather! Just be extra carefully about measuring them correctly. Too many old-fashioned oats can dry out the cookies a little bit faster than instant, so as long as you use the spoon-and-level method, you should be fine. 🙂 I can’t wait to hear what you think of the cookies!
Hi!
I’m making these cookies tonight, and am using half honey and half maple syrup. I was just wondering for the future though if there is a way to substitute regular white or brown sugar without them being too dry? My parents don’t usually buy maple syrup because it’s quite pricey, but I have a feeling I’m going to want to make these cookies again, they look awesome!!
-Amy
I’m so happy you enjoyed the cookies Amy! 🙂 You could probably substitute brown sugar, although their texture may be a tad bit drier. Not crumbly dry, just not quite as moist. I’d say substitute the same amount of brown sugar, then add a tablespoon or two of milk. Go based off of the texture. Aim for the texture of the cookie dough after chilling, and then skip the chilling step and bake right after mixing it up. However, if you add a little too much milk and the texture becomes more like muffin batter (aka what it looked like before chilling with the honey/maple syrup), then go ahead and chill. Does that make sense? I’d love to hear how that modification turns out for you!
The cookies were delicious! Even my picky older brother liked them, so I’ll definitely be making them again. Next time I’ll try it with those modifications and leave a comment on how they turned out. Thanks so much for the suggestions!!
That’s a HUGE compliment Amy — I’m incredibly touched that your brother liked them too! 🙂 I can’t wait to hear how batch #2 turns out!
Hello,
I am a novice when it comes to baking, I want to make these today, but just a couple of questions. Is it 1 & 1/2 tsp of cinnamon & baking powde or 1 x 1/2 tsp? Also, when you put the dough onto the baking tray, you don’t flatten it, you just leave it as is?
Thanks!
I’m sorry for the confusion Julie! It’s 1 + 1/2 teaspoons of cinnamon and baking powder. The numbers get so squashed in that little recipe box! And that’s correct, don’t flatten the cookie dough. These cookies have a tendency to spread in the oven, so if you flatten them, they’ll turn into one big cookie blob! 😉 I hope you enjoy the cookies, and I can’t wait to hear what you think!
I was wondering if I could swap the carrots for zucchini and then use the old-fashioned oats to account for the extra moisture it may add … any ideas ?/
I love the idea of swapping zucchini for the carrots! I think if you grated the zucchini first, then let it sit on paper towels while preparing the rest of the ingredients, that should help soak up the excess moisture so you wouldn’t have to use old-fashioned oats. Pat the zucchini dry before folding it it, and you should be fine. 🙂 I’d love to hear how that goes if you try it!
Would coconut or almond flour work for this recipe? Thanks!
I haven’t tried Lindsey, but I’d highly recommend against using pure coconut flour. I’m assuming you’re trying to make them low-carb; is that correct? It’s generally better to use a combination of GF/low-carb flours when trying to substitute for regular or whole wheat flour to better simulate the texture. So I think that if you used both, plus a little xanthan gum (if you have it), that’d be best. And remember coconut flour is 3 times as absorbent as regular flour, so for every tablespoon of regular flour, you only need 1 teaspoon of coconut. 🙂 I’d love to hear how the cookies turn out for you if you do try them!
What can I substitute for the egg? I’d like to make these vegan.
Ener-G is my favorite vegan egg replacer Amber! For every egg, whisk together 1 1/2 teaspoons of Ener-G and 2 tablespoons of warm water. Otherwise, 2 tablespoons of applesauce and an extra 1/2 tablespoon of coconut oil should work too. I’d love to hear what you think if you try the cookies!
Dear Amy,
Loved your recipe and of course the idea of carrots with oatmeal is heavenly! I had a similar question, I want to bake these cookies for a vegan friend and unfortunately I have neither EnerG nor applesauce! But is there another substitute that I can use instead of egg?
I have read where a half a banana, well mashed, can be substituted for egg in baking.
Thanks Meg! If you don’t have Ener-G or applesauce, I think I’d recommend about 3-4 tablespoons of pumpkin purée. The same amount of mashed banana can also be used as an egg replacer, but it has a stronger taste than pumpkin, applesauce, and Ener-G and could overpower the cookies. I’d love to hear what you think if you try them!
Or a “flax egg” – 1T ground flaxseed meal + 3T water, give it a stir and let sit for a few minutes. That’s how I made my batch, and they turned out amazingly! Can’t wait to share this recipe with the fam 🙂
I’m so glad you enjoyed the cookies! I’m touched that you want to share the recipe with your family!
I just made these and followed the recipe exactly except I added a 1/4 cup of golden raisins and I made into 12 cookies instead of 15 and then I had to bake for 5 extra minutes. They turned out perfect! So delicious! Thank you for this great recipe!
I’m so glad you enjoyed the cookies Erin! I love your idea of adding golden raisins. I definitely need to try that with my next batch! I like them a little better than regular raisins anyway. 🙂
I made these exactly how the recipe called- they are so good! Thanks for sharing:)
I’m so glad you enjoyed the cookies Kalene! Thanks for taking the time to comment! 🙂
These look amazing. Looking forward to trying these with gluten-free flour.
Thanks Janet! I’d love to hear what GF flour you use and what you think of the cookies if you make them!
I love this recipe! I had to use old fashioned oats because that’s all I had and they still turned out fine. I also added a little under half a bag of vanilla chips to simulate the cream cheese frosting and it was ahhhhmazing!!!!! Thanks for sharing.
I’m so glad you enjoyed the cookies Sasha! The vanilla chips sound absolutely brilliant. I need to try that!
Hi amy, Just made these. They are amazing!! I’m so glad that I doubled the recipe. I added 1 cup of cinnamon chips and 1/4 tsp nutmeg to the recipe and they came out great!! thanks so much!
I’m so glad you enjoyed the cookies Tracey, and the cinnamon chips sound amazing! I really need to try that with my next batch!
I made these cookies tonight. I followed the recipe exactly as provided, and they turned out completely dry?
A friend told me that you have to soak the oats before adding them. She said that if added dry they will soak up any moisture in the dough rendering the cookies dry.
There wasn’t a thing that I changed in the recipe and I baked them for 12 minutes. I was upset they didn’t turn out, they look delicious!
Any ideas what may have gone wrong?
I’m sorry the cookies turned out dry Dianne; that must’ve been disappointing. In general, dry cookies are a result of too many dry ingredients or not enough wet ingredients. If either the flour or oats were scooped directly from the container instead of lightly spooned and leveled into the measuring cup, you’d end up with 1.5 times as much of either, which would really dry out the cookies. The oats are the biggest culprit of this since they act as little sponges, so it’s especially important to measure them with a light hand! It isn’t necessary to soak them for this recipe though. If there wasn’t quite enough maple syrup added to the dough, that would also result in dry cookies. Does any of this help? I want to make sure we solve this so your next batch turns out perfectly!
Hi Amy..
Ooops, replied to Jenn instead of you..
I scooped the oats and flour, then added to my measuring cup..rather then directly scooping from the container as suggested.
I didn’t pack it either..
I added exactly 1/2 cup maple syrup.. I have no clue what happened, other than maybe needing to measure the oats and flour much lighter next time?
My cookies didn’t spread out either, that was my first clue something wasn’t right.
=(
Hmm, that’s strange Dianne. I think I’d go with your idea of measuring the oats and flour a little lighter next time. If your flour is clumpy, you may want to sift it ahead of time too because those clumps will stick together and add extra flour to the cookies as well. I’m hoping to post a video soon of what the texture of my oatmeal cookies’ dough should look like before and after chilling, so hopefully that’ll help too!
I am making them now and mine have not spread out in the oven like you say they will. I doubled the recipe and chilled for 30min. Oh well Hope they taste good at least. First batch is cooling now while second tray is in oven.
Hi Amy..
I scooped the oats and flour, then added to my measuring cup..rather then directly scooping from the container as suggested.
I didn’t pack it either..
I added exactly 1/2 cup maple syrup.. I have no clue what happened, other than maybe needing to measure the oats and flour much lighter next time?
My cookies didn’t spread out either, that was my first clue something wasn’t right.
=(
I’m glad you enjoy their taste Jenn! Cookies that don’t spread either have too many dry ingredients, too few wet ingredients, or were chilled for too long. If the oats and flour weren’t spooned and leveled lightly, then that is probably what led to the lack of spreading. Hopefully the next batch you bake spreads a little more!
Amy, how can I make these cookies sugarfree for a diabetic? Would like to use stevia if possible. Would I add milk for the liquid component?
I haven’t tried that myself Sonia, but it sounds like a good idea! Try adding 3-4 tablespoons of milk to start. When the cookie dough first comes together, it should have the consistency of extremely thick muffin batter. Depending on how much milk you add, you may be able to skip the chilling too. I’d love to hear what you try and how the cookies turn out!
I just made these and they turned out delish!!! I did use old fashioned oats and a large purple carrot and substituded agave for syrup. Just perfect!
Next I’m going to try adding dark chic. chips or raisins. I think grated apple would be great too.
Thanks!
I’m so glad you enjoyed the cookies Melissa! I love your twist of a purple carrot. That must’ve been so pretty! And I definitely want to try your grated apple idea too. Sounds incredible! 🙂
So I made 2 batches. 1 was the recipe above exactly. The other was with 8 tbsp skim milk & 1/4 cup Stevia instead of the maple syrup. Both batches tasted identical! Except the sugarfree batch was more moist. Thanks!
I’m so happy that the milk and Stevia worked for you Sonia! And thank you for sharing what you did. I’m going to have to try that version sometime! 🙂
Hi Amy! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. I’m also pinning it to my Gluten Free Cookie Madness Board. 🙂
You are more than welcome to share this amazing resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies
Thank you so much for including me Gwen! 🙂
I know you are trying to keep it healthy but to me carrot cake isnt carrot cake without the cream cheese frosting! Maybe you could suggest to me a good recioe for a frosting to spread on the cookies? Maybe using light organic cream cheese?
Of course Kitty, cream cheese frosting on top of these cookies sounds great! I don’t have a light cream cheese frosting recipe on my blog, but this is the one I used on top of my classic carrot cake. 🙂
Ever completely lose your cookie sheet without the slightest clue where it ran off to? Haha, I’m wondering if I could use a mini muffin pan… I think it’s a pretty standard size, as used for what I’m learning are called “tartlettes” (isn’t that just the cutest word in the world…)
Really appreciate this wonderful recipe, and even more so your helpful advice 🙂
<3
Thanks Lauren! And yes, I’ve definitely misplaced my baking sheets before. I ended up flipping cake pans upside down to use as the “sheets” and lowered the oven rack by one rung to make up for the extra height. I love your idea of using mini muffin pans though! If you wanted the same number of cookies, I’d suggest using a regular muffin pan, but if you wanted twice as many little cookie cupcakes, go for the mini. I’d love to hear what you think and how they turn out!
Ive never tasted something so absolutely delicious without sugar and with wheat flour in my life!! I made these for a friend because he likes sweets but wanted something without sugar. This will be a guaranteed hit with him…if I dont eat the entire batch first.
I’m so glad you enjoyed the cookies Tanisha! And that’s incredibly sweet of you to bake them for your friend. I hope he enjoys them just as much! (And I’m completely guilty of hoarding the entire batch of these and not sharing… I’m a cookie monster at heart! 😉 )
This cake and Cookies looks sinfully good, MEET AMY! I’m putting this on my list of recipes to try it. this is ourcouponss.com, thank you for your sharing!
I made this yesterday with a little modifications due to family preferences and I changed the coconut oil to rapeseed oil for my mom did not like coconut oil.
at last, the best thing is… It’s so easy to make this delicious food.
LOVE LOVE LOVE
I’m so glad you enjoyed the cookies Jason! And that’s really sweet of you to modify them so your mom could enjoy them too. She must adore you for that! 🙂
Just made these cookies!!! OMG!!! So good!!!!!
I’m so glad you enjoyed the cookies Rosie! 🙂
I made these yesterday and they were delicious!! I used olive oil and honey instead of coconut oil and maple syrup. I also added some pecans and used Penzy’s Apple pie spice in place of cinnamon. Yum yum!!
I’m so glad you enjoyed the cookies Miranda! Penzy’s spices are always incredible. 🙂
I made these with coconut flour last night and they turned out good. I am sure the texture is a little different but they were not dry so that was good. I cut the flour in half for the coconut flour measurement and added two additional eggs and a little coconut milk until the consistency seemed right. I didn’t chill them and cooked for an additional 4 minutes.
I’m so glad you enjoyed the cookies Tabitha! I love the sound of your modifications, especially the coconut flour. I’ll have to try that sometime!
I was just wondering if I could use just regular all purpose flower instead of the types that you suggested. Will it work ok?
I answer that in the Notes section underneath the Instructions (see the bit about my Oatmeal Cookie FAQ page)! 🙂 I can’t wait to hear what you think of the cookies Lena!
Your cookies look delicious, however, trying to get the recipe on my mobile phone was EXTREMELY frustrating. Are you aware how annoying the popup ads are on your site? And how difficult it is to close them out? They make it near impossible to read your post. Sadly, because of them, I won’t be returning to check out your other recipes.
Hello Amy,
I love any dish with carrots. I was searching for different recipes with carrots and I landed here. By looking at the pics, I was so tempted to bake them right away. I followed all your instructions without fail and substituted maple syrup with honey as I don’t like consuming maple syrup because it contains high fructose corn syrup which is VERY BAD to our health. First, I was skeptical because I , personally, don’t like the taste of honey. But these cookies came out really well. I mean it. Half of the cookies were gone within 30 mins and its just me and my DH. Actually, after looking at these cookies, DH suggested me to open a bakery to sell those cookies 😛
I made slight modification to your recipe. I am a nursing mother for 8 month old boy and struggling to boost up my milk these days. So, thought to add brewer’s yeast to this recipe. Instead of 3/4 c whole wheat flour , I used 1/2c flour and 1/4 c brewers yeast.
Thank you so much for your recipe and tips.
I’m so glad you enjoyed the cookies Sirisha, and thank you for including your modifications! They sound perfect, especially for helping nurse your newborn son. And that’s so sweet that your DH suggested opening a bakery! 🙂 I’m not quite sure what you meant about maple syrup containing HFCS. Pure maple syrup that comes directly from trees shouldn’t contain HFCS, but I’m glad you substituted and enjoyed the honey!
Good to know about maple syrup. Where do you get pure maple syrup? I have store bought maple syrup and in ingredients list, it has HFCS. We feel guilty when we eat pancakes with this store bought maple syrup. Pure maple syrup would be better option.
I find pure maple syrup almost anywhere I can find the faux maple syrup with HFCS. The smaller sized bottles are usually glass, whereas the huge size bottles are generally a cylindrical shape and made out of plastic. The only ingredient should be “pure maple syrup.” What grocery stores are located near where you live?
Hi Amy, These cookies look fantastic and I can’t wait to try them. Do you happen to have a calorie count per serving? I’m pre-diabetic and want to be very careful these days. Thank you.
Thanks Kate! The Nutrition Information is included beneath the recipe. 🙂
Made these today and my 3 year old, hubby and I love them! I added a few dark chocolate chips to the batter and it was very successful! I added 1/4 cups of the mini chips.
I’m so glad your entire family enjoyed the cookies Megan! I’m a huge chocoholic, so it sounds like I really need to try your fun twist sometime!
We wanted to let you know we shared your delicious recipe on our 40+ Skinny Recipes To Start Your Year Healthy post! Check it out! Feel free to share on social media! Happy & Healthy New Year!
http://www.theshoppingmama.com/2015/01/40-skinny-recipes-to-start-your-year-healthy-including-desserts/
Catherine @ The Shopping Mama
Thanks for including my recipe Catherine!
These are fantastic! I added chopped walnuts as I love walnuts in my carrot cake. They turned out perfectly! Will be doubling the recipe next time. I made the cookies a bit larger (12) but they weren’t enough for this family! lol
I’m so glad you enjoyed the cookies Janet! I’m so touched you want to double the recipe next time — that’s the best compliment! 🙂
I am so excited I came across your site tonight. I love to bake but I try not to use a lot of refined flour and sugar. I absolutely love that these are made with whole wheat flour, oats, and maple syrup. That is perfect! Not to mention my 2 favorite indulgences are carrot cake and oatmeal cookies! I can not wait to make these! Just have to head to the store first to pick up some more carrots. I finished mine off a few days ago. I can’t wait to see what other healthy treats are on the site!!
much love,
Heather
Thank you so much for your sweet comment Heather! Carrot cake and oatmeal cookies are two of my favorites too. They’re so hard to keep around because I want to eat them all myself! 🙂 I really hope you enjoy the cookies, and I’d love to hear what you think of them!
I am wondering if coconut flour can be used instead of regular flour? Would it be the same measurement?
I actually don’t recommend that swap Krista. Coconut flour has a different texture and is about 3x as absorbent as regular flour, so adding the same amount would result in extremely dry cookies. If you do decide to try it, only use ¼ cup of coconut flour and add ½ teaspoon of xanthan gum if you have it. The coconut flour takes a while to absorb all of the moisture, so chilling for 30 minutes would be mandatory.
Oh my god. Amy these are soooo good! Thanks for the awesome recipe 🙂 I’m on a healthy kick and trying to lose weight so these are a perfect treat 🙂
I’m so glad you enjoyed the cookies Aideen! 🙂
These look incredible! I can’t wait to try!!
Thanks Ellie! I’d love to hear what you think if you try the cookies!
Currently baking them in the oven. Hope it turns out great! =)
I really hope you enjoy them Regina, and I can’t wait to hear what you think!
Girl! These were sooooo good. I used honey instead even though I didn’t have the exact Amount that I was suppose to have. Still turned out great! Thanks for sharing!
I’m so glad you enjoyed the cookies Shay! 🙂
Yum! These look and sound amazing!! I’m a huge carrot cake fan and love how you’ve added a healthy touch to this. I will be trying these this week. I post everything I make on my blog so I hope you don’t mind that I link the recipe to your page when I do 🙂
Thanks Jenn! I can’t wait to read your blog post and hear what you think of the cookies! 🙂
Thank you so much for sharing this recipe!
I did however replace the egg with one mashed Banana to make them vegan and used agave nectar instead of the Maple syrup.
They turned out great, Moist and not too sweet. I’ve been Looking for another vegan cookie recipe to add to my repetoire besides oatmeal-raisin and the carrotcake cookies are even yummier.
Greetings from Germany and keep up the amazing job you’re doing
I’m so glad you enjoyed the cookies Paula! Thank you for including your modifications on how to make them vegan; I always like hearing what works. 🙂 I’d love to hear if you try to make any of my other cookie recipes vegan too!
I apologize if this was answered elsewhere and I didn’t find it! The recipe says to use a scoop to measure the dough out onto the cookie sheets, but can you clarify what that is? Is it a tablespoon, or is there actually a special device for doing this? I have made cookies similar to this which are pumpkin/oatmeal, but I am a NUT for carrot cake, and also a Lifetime Member of Weight Watchers. The cookies as shown in the recipe are 3 Points Plus Values each, and I want to be sure of the measuring so I don’t go overboard! Thank you! A friend posted this on Facebook, and I had never heard of your site before!
There are special scoops (they look like mini ice cream scoops) to measure cookie dough, but I just use a spoon and a spatula. (This is my video showing how I do it!) I don’t have enough room in my kitchen drawers for extra utensils! 😉 I’m excited to hear what you think of the cookies Terry!
I only have all purpose flour on hand and would love to make these. Can I subsitute the whole wheat flour with all purpose? These sounds delicious!!
Yes, you can! I hope you enjoy the cookies!
making these right now! I’m going to share them on my blog when I’m done and give you a shout out! can’t wait until they’re done 🙂
You’re so sweet Chelsea! I really hope you enjoy them, and I can’t wait to see how they turned out for you!
I made these tonight, following the recipe exactly, including using the correct method for measuring the flour and oats, and they came out more like a muffin top than a cookie. I can’t quite figure out what went wrong! Although they did not turn out “just right,”, my husband and I have decided that they’ll be great for breakfast tomorrow morning!! 🙂 I know my daughter will love them!
Thanks Katie! My guess is that the consistency of the cookie dough was still too thick (not enough wet ingredients, perhaps, if both the flour and oats were measured correctly), it was chilled for too long, or the cookies were baked for a tiny bit too long. To ensure the consistency of the cookie dough is correct before baking, you can always check out my video here. I’m glad you still enjoyed the flavor, and I can never say no to cookies for breakfast!
I’ll have to watch the video before I try them again! I may flatten them a little next time, as they didn’t spread much, and shorten my baking time! 🙂
I can’t wait to hear how the next batch turns out Katie! 🙂
made these tonight and they were amazing. Although my favorite carrot cake recipe has crushed pineapple in it for extra moisture so I added a 1/2 c in them as well as raisins and crushed walnuts. SO good!
I’m so glad you enjoyed the cookies Jessica, and I love your idea of adding crushed pineapple! I definitely need to try that sometime!
You should and let me know if you like it! 🙂
Hi! 🙂 I wanted to make this today, but I was wondering what the difference between using quick oats vs. Old fashioned oats was? I have old fashioned oats now in my pantry…but I want to use whatever you think makes the best cookies. If it doesn’t make a difference I will just stick with what I have, but if it does, I will go and buy quick oats. Thank you!
Old fashioned oats are thicker than quick oats Sandrea, but you can make your own instant oats from old-fashioned! Just measure out the same amount (be sure to use the spoon-and-level method!), add them to a food processor, and pulse 7-10 times. That will break them up enough so that they’ll soften more while chilling and baking. I hope you enjoy the cookies!
Amy, I made these and my daughter went ape over them. She keeps asking after school, “Did you make the cookies again mom?” Thank you for this simple, versatile, healthy recipe. This one is a keeper! 🙂
I’m so glad that you and your daughter enjoyed the cookies Kristina! That’s a huge compliment from her! 🙂
I’ll admit it, I was a little dubious at first – Maple Syrup in cookies? Our family has a chronic sweet tooth and I’m trying to find ways to sate it and be a *tiny* bit healthier, but I was asking myself, how could anything taste good without sugar? Easy, these were DELICIOUS. I made them according to the recipe and they went together SO easy. With my 9 1/2 month old son cheering me on from his high chair I had just enough time to get them put together and in the fridge before he melted down. Fast forward to his nap and I was able to pop them in the oven. Super moist, and very much a cookie, but they reminded me of the best muffin you could ever have. So could you put these in a muffin tin and have them come out and if so, recommendations on how much time they would need to cook?
I’m so glad you enjoyed the cookies Lori, and thank you for giving them a try! I’m picturing your son in his high chair — so cute! If you’re looking specifically for carrot muffins, I’d recommend this recipe of mine instead. Either way, I’m not entirely sure how long they’d bake, but they’re done when a toothpick inserted into the center comes out clean. 🙂
These are excellent. I made them, spontaneously, this afternoon with honey. Maple syrup is hard to get here in israel, so I used what I had! Awesome recipe though! Will do again!
I’m so glad you enjoyed the cookies Callie!
i made these- twice, already. One as the given recipe-only difference is applesauce as egg sub due to allergy- turned out great. Then again, but added lemon zest, choc chips, and pecans. Very rewarding and flexible recipe! This is something I am going to be making regularly. My kids liked them. I told them they were breakfast cookies- sold! Even my husband was happy with them! I created a little recipe card on a notecard listing all the substitutes, add-ins, alterations, and special instructions on the back. Today I am trying ground flax seed, chia seed, and coconut. THANK YOU SO VERY MUCH!!
I’m so happy you enjoyed the cookies Lesley, and I love your twists! I’m sure your kids thought you were the best mom in the world to give them cookies for breakfast. I think I need your recipe card with all of the mix-ins too — they sound fabulous!
I made these tonight and mine did not spread either :(. So they were a bit dry and more like a muffin. I pulsed my old fashioned oats in the food processor like you said and measured spoon and level. I feel the oats were still a but big and tough and I think I ended up cooking them too long because I kept thinking they would spread. I chilled the dough exactly 30 minutes so I don’t think it was too cold. I don’t get it!
I’m sorry the cookies didn’t turn out the way you expected Krista; that must have been disappointing. If the cookies are overbaked, they’ll turn out cakey and more like a muffin texture. They’re only supposed to spread a tiny bit (think along the lines of a few millimeters), so it’s best to flatten them as much as you’d like before baking. If you’re worried about the texture of the cookie dough, then I’d recommend watching my video here to make sure it’s correct. I hope your next batch turns out perfectly!
I found these cookies dry and lacked flavour they were very bland
I’m sorry the cookies didn’t turn out Victoria; that must have been disappointing. If they were dry and cakey, then the cookie dough either contained too many dry ingredients (flour and oats), too few wet ingredients, or was baked for too long. The most likely reason would be too many oats. They act like little sponges and soak up all of the moisture, which makes the cookies much cakier! Make sure to use a light hand with the spoon-and-level method (see my post here for more info), and hopefully that makes your next batch turn out perfectly!
i’d like to know if i could add some crushed pineapple to the carrot cake cookies?
maybe if i squeezed the juice out. just wondering.
thanks
I think that should work Tammy! I’d recommend draining as much juice as possible before mixing it in, and then you can always chill the dough longer if it still feels wet after 30 minutes. I have a video (here) where I show what the texture of the cookie dough should look like just before baking, so hopefully that helps. I’m excited to hear how the cookies turn out for you!
Hi Amy,
I’ve tried these cookies and the pumpkin chocolate chip cookies but they didn’t quite turn out how I expected.
The carrot cake cookies were still quite nice but unfortunately I had to throw away the pumpkin cookie batch because they were just super soft and doughy (I even put them in the oven longer)
I made my own pumpkin puree as we don’t have canned pumpkin puree here in Holland so that could be the reason for the pumpkin cookies not to turn out very well but for the carrot-oat cookies I followed your recipe exactly.
They definitely were soft & chewy just like you described but I thought they would still be a bit crunchy like cookies. Then I realised that maybe I’m used to a different texture of cookie? So this may seem like an odd question but when you make your oatmeal cookies, do they make noise when you shake them around in a box? This would really give me an idea of the texture that your cookies are haha because the ones I made make no sound at all because they’re so soft! Might just be that I’m not used to American-cookie-texture 😉
Thanks!!
Anika
I’m sorry Anika; that must have been disappointing. Both of the cookie recipes are supposed to be very soft and chewy, not crunchy at all. That’s how I prefer my cookies. So no, they don’t rattle around when shaken in a box! 🙂 For the oatmeal cookies, it may be possible to make them a bit crunchier if you flatten them fairly thin before baking and bake them for slightly longer. I’m not 100% certain though because I haven’t tried that myself. (I’m just too much of a chewy cookie girl!) I think that homemade purée does generally contain more moisture than canned, so you may be correct that it played a part in the pumpkin cookies’ doughy texture. Hopefully all of this helps and makes sense!
Ok that makes a lot of sense haha! I did really like them it’s just not what I’m used to 🙂
Thanks for replying so we could figure it out!
My pleasure Anika! I’m happy we got everything sorted out!
Just came across this and am going to make them once my kids are sleeping. I am going to be bad and make a cream cheese frosting for them heheh
I really hope you liked the cookies Sophiam! I can’t blame you for adding a cream cheese frosting… I’ve definitely done that with a batch or two too! 🙂
these are DELICIOUS excellent recipe!
I’m so glad you liked them Catherine!
Discover these on pinterest and made them the other day… they are DELICIOUS!!! I shared a few, calling them healthy cake cookies. Made them with local raw honey & coconut oil. Will be making them again, along with some of your other tasty treats I’ve found here (I think the pineapple coconut oatmeal are next!). Thanks!
I’m so glad you enjoyed them Patti, and that’s really sweet of you to share them! I really hope you enjoy the next treats you try, and I can’t wait to hear what those are! 🙂
I tried out this recipe today with help from my son (who is 2). Although I didn’t have all of the same ingredients, I did a variation and they turned out fantastic! A perfect healthy Easter snack. We both loved making these and eating them so much, I will be writing a blog post about it this week with a link back to your site. Thanks for providing me with the inspiration. I look forward to seeing your recipes in my inbox!
I’m so glad you enjoyed the cookies Kelly! Your son must have made such an adorable sous chef. 🙂 I can’t wait to see your blog post, and thank you so much for subscribing to my blog!
These look sooo good! Chewy and just so awesome! 😀
Thanks Tammy! 🙂
Made these today for an Easter party and th e were a HIT. I added a little cream cheese glaze and they disappeared! Thank you for such a great recipe!
I’m so glad you enjoyed the cookies Diane! 🙂
My husband loves carrot cake so today my daughter and I made these for an Easter treat 🙂 Thanks for sharing the recipe!
That’s so sweet of you and your daughter to bake the cookies for your husband Brenda! 🙂 I hope you had a lovely Easter!
I would love to make this recipe and I am one that goes exactly by recipes so I have one question. Are you using instant oats or quick oats in your recipe.
The recipe explicitly calls for instant oats. I hope you enjoy the cookies Carolyn!
I’ve made these three times now and they seem to get better each time. Thank you for sharing!
I’m so glad you’re enjoying them Coleen! 🙂
I am new to using coconut oil in baking, is there a specific kind to look for? This recipe has been on my to-do list for a while, as a newly diagnosed diabetic I am always on the look out for healthier items. I think these would be great as a breakfast cookie or bar, especially if I add in some other goodies with the carrots (I am thinking shredded zucchini, apples and nuts).
I really hope you enjoy the cookies Machel! I generally buy my coconut oil from Trader Joe’s, but just about any brand will work. If you can, organic usually tastes just a tiny bit better! And it comes as a solid in a jar, not a bottle like with olive oil. (That surprised me the first time I found it in the store!)
Love these cookies. My little boy (aged 4 years) loves loves loves carrot cake and helped me make these. He loves them and they are so much healthier than off the shelf cookies. I’ve had to make double the quantity today as they don’t last long in my house and I don’t always get one if I’m too slow off the mark hahaha. They are also great for breakfast if I can’t get my son to eat anything..loaded with oats and so filling. Thanks for the great receipe.
I’m so glad you and your son enjoy the cookies Nicola! Cookies always seemed to disappear really quickly in our house growing up too, and my dad would sometimes miss out like you because he worked such long hours. We started setting aside a little tupperware container just for him!
turned out terrible 🙁
I’m sorry to hear that Dee; that must be disappointing. What happened? I’d love to help solve the problem so your next batch turns out perfectly!
could you possibly sub carrots for apples?? I feel like these would taste amazing with apples! I love these cookies! Made them a few days ago and they’re gone! Made a double batch tonight;) and I’m trying to lose a little weight but I have a SERIOUS sweet tooth and no will power, so these are great!!
I’m so glad you enjoyed the cookies Deanna! And yes, you can definitely sub apples for carrots — I already did that exact thing with this recipe of mine! 🙂 I hope you enjoy those cookies too!
I made these tonight and I changed it a bit for what I had available and it came out delicious so I thought I’d share! First, I want to say that my “cookies” came out a well but when eating is more soft like a muffin texture but looks like a cookie and they are not very sweet. I used old fashioned oats, all purpose flour, added 3/4 tsp nutmeg, 3/4 tsp allspice, used Parkay lactose free butter, 1/3 cup cinnamon applesauce (instead of egg), 1/4 cup raw honey, 1/4 cup butter syrup, shredded carrot (purchased shredded), and a nice handful of raisins. I like the consistency and that it is not sweet because I can make it with other fruits and eat as a breakfast cookie. Thanks for sharing your recipe as a nice base!
I’m so glad you enjoyed the cookies, and thanks for sharing your fun twists!
Wonderful cookies! I had no maple syrup, so I substituted brown sugar. I measured 1/2 cup brown sugar with a dry measuring cup, transferred the sugar to a liquid measuring cup, and added enough water to make 1/2 cup of liquid. The cookies turned out perfectly soft and sweet.
However, with this substitution, I found that the cookies didn’t spread much in the oven. If anyone else wants to try this, I would suggest flattening the cookies a bit before putting them in the oven. I have oatmeal balls instead of cookies.
I’m so glad you enjoyed the cookies Elaine!
I only have all purpose four right now can I use it instead of the whole wheat flour? Would I use the same amount? Can’t wait to try them. Thank You!!!
Yes, that works just fine Lissette! I hope you enjoy the cookies!
These looks so yummy! Could i use oat flour in place of the wheat flour? Thanks!
Thanks Hannah! I haven’t tried that substitution myself, but I think it should work as long as the oat flour is really finely ground. Since oat flour is more absorbent than whole wheat flour, you can probably cut down on the chilling time or add a tablespoon or two of any milk to the cookie dough to compensate. If you try it, I’d love to hear how the cookies turn out!
hey these cookies are amazing. Nice and moist. I am trying though a calorie controlled diet. Could you tell me please how many calories per cookie??
Thanks!
Xxx
I’m so glad you enjoyed the cookies Bex! The Nutrition Info is included beneath the recipe. 🙂
I made these with vegan butter so I could eat them too. They were delicious. Don’t think I will share with the family. Thanks for sharing your recipe. I love that is uses maple syrup instead of sugar. They are perfectly sweet and I’m sneaking in carrot.
I’m so glad you enjoyed the cookies Jaci! That’s quite a compliment if you don’t want to share — so thank you! 🙂
thank you for all the extra tips, I followed everyone and they came out great!
My pleasure Dallas, and I’m so glad you enjoyed the cookies!
Would spelt be a good substitute for the whole wheat flour?
I’ve never worked with spelt flour before, so I can’t guarantee the results but I think it should work. I hope you enjoy the cookies Julie!
Waiting for these to cool right now. They smell great! Can granulated sugar be used instead of syrup/honey when doubling/ tripling the recipe? An entire cup of honey is a a lot of honey. Thanks!
I really hope you enjoyed the cookies Jess! I’d recommend substituting brown sugar instead of granulated; it’ll help keep the cookies as moist and chewy as the honey. So instead of ½ cup of honey, use ½ cup of packed light brown sugar plus ¼ cup of milk. (And double that if doubling the recipe!)
Thank you, thank you, thank you for this recipe. I have had such a sweet tooth lately and I hate killing my hard work by eating cookies at the end of the day. I made a batch of these last night and they are perfection! Sweet and savory but they won’t completely blow your diet. I didn’t have any maple syrup on hand so I made them with 1/3 cup honey and I added 1/4 cup sweetened coconut flakes for a little something extra and they are fantastic!
Love it thank you for sharing!
xo Rachel
I’m so glad you enjoyed the cookies Rachel! I have a huge sweet tooth too, so I can relate. 🙂
I have made these three times now. Great recipe! Thank you 🙂
I’m so glad you enjoyed the cookies Brittany! That means a lot to me that you’ve made them so many times!
Hi Amy,
Those cookies are delicious! Thank you for the recipe. I shared it on my blog. Love the moistness, I am also not in control with entire cakes lol.
Take care!
Sarah
I’m so glad you enjoyed the cookies, and thanks for sharing Sarah! 🙂
This may be a stupid question. Grated carrots….Can I just buy the already pre grated carrots in a bag? Or do they have to be freshly grated.
They need to be freshly grated! The pre-cut carrots in the bag are much drier than freshly grated, which would make the cookies dry and crumbly. I hope you enjoy them Samantha!
im amazed anyone liked these. They were so bland and not good at all
I’m sorry the cookies didn’t turn out like you expected Sarah; that must have been disappointing. Can you describe what you did to make the dough and bake the cookies? I’d like to work together to figure out what happened so the cookies turn out better for you next time!
I just made these and they turned out pretty good. I wanted smaller ones but forgot to adjust the cooking time for them, so they are a little bit dry. I also made a few filled with maple cream cheese by making a slight concave in the centre, adding the cream cheese/maple syrup mixture and then putting a thin layer of the dough on top. Those ones were bigger than my other cookies and turned out sinfully delightful 🙂
I’m glad you enjoyed the cookies Drea, and that filling sounds incredible! Thanks for sharing it! 🙂
These were absolutely delicious! I am such a lover of carrot cake and these cookies are a great way for me to keep portions under control. I love that they are healthier too (though I probably shouldn’t use that as an excuse to eat the whole batch!) They came out perfect. Thanks for the recipe!
I’m really glad you enjoyed the cookies Alison! I’ve been tempted to eat the whole batch by myself too. 🙂
Made these, they were sooooo good!
I’m so glad you enjoyed the cookies Ell!
Can the flour be replaced with oat flour? Please email me with your response.
I haven’t tried it personally, but other readers have reported that oat flour has worked. I hope you enjoy the cookies Brenda!
OOOOOFFFFF. I stumbled across this recipe on Pinterest and saved it a while back… and I just made them last night and they are HEAVEN, I brought one to work to eat as a pre-workout snack (i workout at lunch) and it’s been staring me in the face all morning – it’s taken all my willpower not to eat it!!!
Thankyou so much for this recipe!! I am trying the oatmeal/raisin ones next 🙂
I’m so glad you enjoyed the cookies MJ! That’s the best kind of compliment I could’ve asked for — thank you! 🙂 I hope you enjoy the oatmeal raisin cookies just as much!
Hi, I don’t usually keep flour in my pantry and was curious of a substitute for the gluten free flour? I do have some tapioca starch I used for an old recipe. Would this work to thicken up the cookies a bit?
I’m not sure how pure tapioca starch would turn out, so I’d probably recommend half tapioca starch and half oat flour (made by finely grinding up oats) because other readers have reported good luck with oat flour. I hope you enjoy the cookies Casey!
So delicious and chewy! I didn’t want to take the time to make a whole carrot cake, and these cookies were the perfect solution!
I substituted 1 mashed banana for the 1 large egg, honey for the maple syrup, and added a little bit of fresh, chopped pineapple — unbelievably good.
I’m so glad you enjoyed the cookies Alex! That pineapple addition sounds like fun!
Really excited about trying this recipe. At the last minute I decide to try stevia for the first time. Big mistake! This has nothing to do with this recipe but beware the comments! Someone said they made 2 batches , one with stevia and one without. They said it didn’t taste any different. I beg to differ. I’m willing to admit that it might just be my taste buds but the stevia made these cookies bitter and unpalatable. Stick with the original recipe.
Stevia definitely takes some getting used to Jenny! I still have a hard time with some brands’ tastes, so I prefer to use it in combination with other no-calorie sweeteners to reduce any strange flavors. I hope you enjoy the original cookie recipe much more than the stevia-substituted one!
I just made the dough up for these cookies. I’m so excited to bake them that I’m counting down the half hour. I doubled the recipe and did 1/2 carrots 1/2 zucchini and 1/2 honey 1/2 maple syrup. I absolutely love a good dessert but since I started clean eating 5 months ago any kind of dessert really bothers my stomach. These will be a perfect treat.
I love your twists on the recipe, and I really hope you enjoyed the cookies Stacy! 🙂
So delicious. I used agave instead of maple syrup. They turned out moist and very flavorful. I loved how the aroma of the spices fill the house. BTW, I like cookie recipes that make about 15 cookies. We are not overwhelmed with a particular variety. I like to make a small batch and then a few days later, make small batch of another kind.
I’m so glad that you enjoyed the cookies Linda! I prefer smaller batches of cookies too for the same reasons, so nearly all of my recipes will yield between 12-15 cookies (or if they yield 24, those recipes can be easily halved!). 🙂
Just found this recipe today. I have a batch chilling in the fridge, I put an Aussie spin on it, using Golden Syrup instead of Maple and I have crumbled some walnuts to add to the mix, hope it tastes as good as it looks. I could have just eaten the batter out of the bowl tho. 🙂
Those twists sound like fun! I really hope you enjoy the cookies Rachael! 🙂
I made these yesterday with all of the coconut butter and one additional tablespoon of regular salted butter. Also, I added 1/2 tsp of nutmeg, 1/2 tsp of allspice, 1/2 tsp of ginger and 1/2 cup chopped pecans. They are really good. However, I was hoping for a crisp chewy oatmeal cookie and these are more soft and they didn’t spread out when cooking at all. Anyway, a good cookie recipe and the grandkids loved them. I prefer a crispy chewy cookie, but I think these just don’t have enough fat in them to achieve that kind of texture.
I’m so glad your grandchildren enjoyed the cookies Lisa! This recipe is specifically designed to be soft and chewy, not crispy. You could potentially make them crunchy if you flattened them more and baked them longer. But I love your addition of pecans — that sounds lovely!
These came out very delicious. I used all purpose flour because I didn’t have the whole wheat flour and I used honey instead of the syrup. Very moist inside. Thank you for the recipe.
I’m so glad you enjoyed the cookies Penny!
WOW!!!! I just baked these last night for a fundraiser. This was my first time EVER baking something from scratch… and I am 36 years old. Haha. I wanted to make something really fun and seasonal for my little boy’s cub scout troop. My husband, who is a wonderful cook, cracked up when he saw the recipe I picked out. I went from cookies in a tube to this! I am very proud of myself, because they turned out AMAZING! I have shared this recipe with a bunch of people already. 🙂
Congratulations Heather — that’s a huge deal to bake something from scratch for the first time!! I’m proud of you, and I’m sure your husband and family are too. 🙂 I’m really glad that you enjoyed the cookies, and thank you for sharing the recipe with your friends! That means a lot to me.
Just made these tonight and they are great! I had built them up in my head and usually when I do that, the recipe doesn’t turn out… But this time it did! Everyone loves them! Wish I had tripled the batch instead of just doubled it. 🙂
I’m so glad you enjoyed the cookies and they stood up to your expectations Nicole! I’ve done that with recipes before too. 🙂
I baked these today and for some reason they turned out a bit dry and a bit bland. However, I ended up putting a tiny bit of peanut butter on top and that made taste better! My baking obviously needs help so hopefully when I make these next time, they can turn out better! Thanks for all your recipes!
I’m glad that the peanut butter helped Diana! I highly recommend checking out my Oatmeal Cookie FAQ page (it’s also linked to in the Notes section beneath the recipe) because I explain what causes the dry and/or cakey texture and how to fix that. 🙂 I hope your next batch turns out better!
Just wanted to give you a huge Thank You!!! for this recipe. I’m supposed to be eating no-sugar, no-oil vegan so I tweaked it a bit (cut the maple syrup way back, used pumpkin for the oil and flaxseed for the egg, whole wheat flour) and it was incredible. Tasted just like a slice of carrot cake, and the family (4yo and husband) loved them too! Thanks for a fantastic treat!
I’m so glad you and your family enjoyed the cookies Meredith!
Hello!
I made these cookies and followed the recipe exactly but for some reason my stayed balls, were a little crunchy, and didn’t turn out with much flavor at all. I have no idea what I did wrong!
I’m sorry the cookies didn’t turn out for you Emma; that must have been disappointing. I explain the most common causes of those issues on my Oatmeal Cookie FAQ page, which is also linked to in the Notes section beneath the Instructions. That should help so your next batch turns out better! 🙂
Hi Amy! Every recipe of yours I have baked so far has been wonderful! Everyone loves when I bake healthy for them AND it’s really good!
Would it make a difference to use white whole wheat instead of whole wheat?
Thank you for putting weight measurements, I always try to weigh in place of measuring cups!
Thanks!
I’m really touched that you’ve tried and enjoyed so many of my recipes Sandy! 🙂 White whole wheat flour would work just fine. I hope you like the cookies, too!
So glad I found this recipe on Pinterest. These cookies have become a family favorite in our house. I add raisins and pecans and sometimes pretend they’re healthy enough for a quick breakfast cookie…! Thanks for the great recipe!
Cookies for breakfast — I love your style! 🙂 I’m so glad you’re enjoying the cookies Amber!
Amy, just found these cookies on Pinterest and can hardly wait to try them. I will probably add raisins and walnuts mainly because i use both in my carrot cake and my husband will not eat a cookie without nuts in it! Thanks for the recipe and i will let you know how they are!
My pleasure Annice! I’m excited to hear what you and your husband think of the cookies!
was your nutritional info also based on using gluten-free flour?
The Nutrition Information was calculated based on the whole wheat flour. 🙂 I hope you enjoy the cookies if you try them Annice!
Hi 🙂 Thank you so much for sharing your wonderful recipes 🙂 I only just discovered your blog, after a group of friends and I decided to start eating more healthy and clean. I made these today for our group meeting and they were a success 🙂 And so easy to make as well 🙂 But we all felt like they could be even lesser sweet (is that how it’s frased?), so I was wondering if I could reduce the amount of maple syrup without getting the wrong consistency?
I’m glad you found my blog Linda, and thank you for sharing my recipe with your group — I’m touched! That’s perfectly fine if you’d like to reduce the amount of maple syrup. To compensate for the missing liquid, add the same amount of milk that you omit from the maple syrup. So if you use 2 tablespoons less of maple syrup, add 2 tablespoons of milk. I hope you enjoy that version even better! 🙂
Thank you the tip, I’ll definitely try that 🙂 Is that any kind of milk or did you have a specific one in mind? I also wanted to say thank you for including grams and desiliters in your ingrendiens list. I come from Norway, where we don’t use cups and ounces and all that, and I use a lot of American baking blogs for recipes. But I always find it challenging to convert all the units and get the right amounts, which obviously can lead to disappointing results when I get it wrong. So thank you so much for that 🙂 I’m looking forward to trying out more of your recipes 🙂 I got my eyes set on the Coffee Loaf with Dark Chocolate Drizzle 😀
Any type of milk will work Linda! I’m glad you’re finding the weights and volumes useful. I was a chemist before I became a baking blogger and used scales to measure everything in lab, so I’m actually more comfortable measuring baking ingredients by weight, even though I live in the US! 🙂 I can’t wait to hear what you think of the coffee loaf cake!
Thanks so much for these. I made a batch for my MOPS group, and they begged me for the recipe. I also shared the link on my FB page and people have been very excited about it! !
I’m so glad you and your friends enjoy the cookies Sam! And thank you for sharing the links on your FB page — that’s really sweet of you! 🙂
I love cookies, I adore carrot cake and I want to eat helthy snacks, so I thought ‘Why don’t give this recipe a shot?’
That was half a year ago … I think I’ve made these cookies 15 times already.
They are soo delicious!
I added some raisins and sometimes also some chopped pecans.
Yumm, I can’t stop making them!
Thank you so much for sharing this great idea with us, Amy!
I also can’t stop trying the other oatmeal cookies, they’re all so tasteful!
But my favourite ones will always be these carrot cake cookies.
Thank you, thank you, thank you!
Oh my goodness, I’m truly touched!! Thank you so much for your kind comment — it made my day! ♥ I’m really glad you’re enjoying the cookies so much. (And is that a picture of a different oatmeal cookie recipe with cranberries on your Instagram account??) Have you seen the “loaded” carrot cake oatmeal cookies recipe I recently posted here? If you like adding raisins and pecans, I think you’d enjoy those just as much as these plain ones! 🙂 I’m excited to hear what other recipes you try!
Haha, you’re welcome. Great recipes deserve good comments.
It’s actually the first time I’ve commented on someone’s blog.
I’ll do it more often now that I know you appreciate them so much. 😉
And yes, that was a cranberry oatmeal cookie I’ve made! It was with white chocolate and I’ve put the oats in the blender to have 1 homogeneous cookie dough. I can’t remember the recipe but I found it on Pinterest while scrolling through all the oatmeal cookies you can imagine.
Thanks for noticing them!
And the carrot cake cookies were the first ones I tried from your blog. The recipes I also used were the ones with the blueberries, the almonds, dark chocolate and ofcourse the apple pie oatmeal cookies! 😮 Soo goood!
To be honest I haven’t tried anything else than your oatmeal cookies, but I will!
And oh, I just followed your IG account to be up to date with your recipes and ideas, keep up the good work!
I hadn’t seen your “loaded” carrot cake cookies, so thanks for letting me know!
Oh my goodness, I’m honored that you’d leave your first comment on my blog!! 🙂 It sounds like you’ve tried some of my favorite oatmeal cookie recipes already! I hope you enjoy the other recipes that you try just as much. And thank you for following me on Instagram — so sweet of you!!
Love the recipe! How would I go about making this with my sourdough starter? Any suggestions for easy starter conversion references in general?
I haven’t worked with sourdough starter before, so I’m not sure Betty. I’m really glad you enjoyed the cookie recipe as written though! 🙂
This is the best recipe for low fat cookies that are also free of refined cane sugars that I’ve ever used, and I’ve used a great many! They’re fluffy, sweet and cakey but also surprisingly nutritious. I tweaked it ever so slightly and used honey instead of syrup, 3/4 tsp mixed spice with 3/4 tsp cinnamon, omitted the vanilla and added the zest of half an orange and a couple of handfuls of soft currants. I’m more than happy for my toddler to eat these, which is testament to their nutritional value. Will be making them again very soon – excellent recipe!
Thank you so much for your glowing review Jenny! I’m touched that you love the cookies so much and are happy to give them to your toddler. 🙂 Thanks for sharing your modifications too — I love hearing what tweaks work!
These look amazing! I plan on substituting honey for the maple syrup, would the measurements remain the same? Thank you. 🙂
Thanks Alice! I answer that question on my Oatmeal Cookie FAQ page, which is also linked to in the Notes section beneath the Instructions. 🙂 I Can’t wait to hear what you think of the cookies!
Just curious, when a baking recipe asks for egg…can you substitute for the appropriate equivalent of egg whites or are the yolks necessary? I ask for this recipe in particular but also in general as well.
In this recipe, as well as all of my other recipes, the yolk is necessary to achieve the proper texture. If you omitted the egg yolk in any of my cookie recipes, they would turn out cakey with a texture similar to muffins, rather than chewy like cookies. 🙂 I’m excited to hear what you think of these Kirsten!
Hi Amy,
These cookies look amazing! I can’t wait to bake up a batch(:
I Was just wondering if I can use regular all purpose flour instead of whole wheat/GF flour?
As I don’t have those on hand at the moment.
Thanks!
I answer that on my Oatmeal Cookie FAQ page, which is already linked to in the Notes section beneath the recipe. 🙂 I’m excited to hear what you think of the cookies Ella!
Thank you so much for a healthy cookie recipe, made them with my 5 year old daughter and they were more than a hit at my son’s baseball game !!
I’m so glad you and your family and friends enjoyed the cookies Lisa! That makes my heart so happy to hear, especially because baseball is actually my favorite sport (my dad and I are in the process of visiting all 30 MLB stadiums — we’ve been to 22 so far!). What position does your son play? 🙂
Do you like Play Dough? These cookies tasted like Play Dough when cooked following your recipe. These are the worst cookies I have ever made as far as gluten free! Sorry, but I think you need to go back to the drawing table and recreate the recipe.
That sounds really frustrating Bella Becka. That’s not how the cookies should turn out, so I’d love to work together to figure out what happened. Did you use my gluten-free blend included in the Notes section beneath the Instructions, and did you happen to make any substitutions for other ingredients? We’ll get to the bottom of this so we make sure your cookies turn out perfectly soft and chewy, not like Play-Doh! 🙂
I saw these on pinterest and thought they looked amazing. Too bad your website has so many ads that it crashed my computer twice. I can’t actually get the recipe to load because it bogs down my connection and won’t load. I understand that people have ads to make a little money on their websites, but this amount of ads is ridiculous. Sorry!
I made these cookies today and they are quite yummy! Not having ‘pure’ maple syrup around, I substituted the cheap probably-has-no-maple-but-still-tastes-pretty-good syrup that was hanging out in the pantry. (I also used white whole wheat flour and pre-cut matchstick carrots because that’s what I had.) The cookies were not at all sweet, so I mixed together some powdered sugar and the juice of half an orange to make a glaze and topped the cookies, making them a bit sweeter and sooo good! Thanks for a delicious, healthy recipe. 🙂
I’m so glad you enjoyed the cookies Kate! 🙂
Hi! Just satisfied a late-night baking itch with these – I used Doves Farm GF flour (the most commonly available here in the UK) and a small amount of xantham gum based on the flour mix you described at the bottom of your recipe as mine doesn’t automatically have it. The cookies didn’t flatten at all, so I ended up squishing them towards the end of the baking, and they’re really chewy – almost rubbery – after 15 minutes of baking. They taste great, and I can’t wait to try some of your other oatmeal cookie recipes 🙂 I’m interested to work out what (if anything) I did wrong with this batch – they seem to be fully cooked, but I’m not used to chewy cookies so I’m feeling in the dark a bit :p Maybe the xantham gum did something unexpected? Anyway, they’re great, and they’ll be a great help keeping my sweet tooth in check 😉
I’m really glad you enjoyed the cookies’ flavor Charlotte! I highly recommend reading over my Oatmeal Cookie FAQ Page (it’s already linked to in the Notes section beneath the Instructions!) because that covers some of your questions. Make sure you just use a fork or a spoon to mix together the cookie dough, rather than an electric mixer. Flatten the cookies to your desired thickness and width before baking, bake them for no longer than 13 minutes, and try using half as much xanthan gum. 🙂 I’m excited to hear how those tweaks turn out and what other oatmeal cookie recipes you try!
I love these cookies! They’ve never lasted long enough for me to try, but I was hoping to make a large batch for an event and Then freeze them so I can make them in advance. Do you know if they freeze and thaw well?
I’m so glad your loved ones are enjoying the cookies Kristen! Yes, these freeze really well. I hope you get to try some of the next batch! 🙂
A word to the wise. Since it was 3 AM and I didn’t want to run my blender and wake people up, I used old fashioned oats as is. I measured as above (like I do with flour and other dry ingredients from long practice) and everything was measured exactly. Unfortunately, my wee hours baking resulted in fairly dry cookies. Next time, I’ll make them at a more reasonable hour so I can whir the oats as instructed. Good flavor though! (A bit high on carbs for me too–am diabetic–but in moderation as a snack, they’ll work.)
That’s really considerate of you not to want to wake anyone up! I’m sure everyone really appreciated that. 🙂 I’m glad you enjoyed the flavor, and I can’t wait to hear how the next batch turns out with the blended oats! (There’s also a sugar-free option included on my Oatmeal Cookie FAQ page if you’d like to lower the carb content of these cookies!)
i read instant and quick oats are the same. No?
Yes, they are! I go over that in more detail on my Oatmeal Cookie FAQ page, which is linked to in the Notes section underneath the Instructions already. 🙂 I’m excited to hear what you think of the cookies Sarah!
great recipe, i added 1 cup carrots and turned out delicious.
I’m so glad you enjoyed the cookies Ana! 🙂
I was intending on making somewhat healthy mini muffins in a couple of days. However, now I know what I will be making instead! I am a carrot cake FIEND and my husband is just not a fan. I can’t/won’t eat a whole cake alone so, I rarely get a chance to enjoy my favorite treat.
Just based on my previous baking experience/preferences, I know I’ll be making some tweaks. In case this gives anyone some ideas, I’ll share.
I plan on:
* using whole wheat pastry flour for a more tender crumb.
* using rolled barley instead of oats to up the fiber content (they’re the texture of old fashioned oats, may have to think on this one to get a bit more moisture in somehow. 2% milk maybe? I’d rather keep them whole.)
* use an extra egg yolk for additional moisture/fat/tenderness. (I do this in almost all cookie recipes!)
* apple sauce to replace the 2 T of butter/coconut oil (loss of fat is offset by egg yolk – if I had unrefined coconut oil, I may reconsider, but refined has very little coconut flavor anyway)
* can’t have carrot cake without toasted walnuts; ditto shredded, unsweetened coconut!
* may subagave for maple syrup for lower glycemic hit
* if texture of dough allows, will add some flax and/or hemp seeds just because I can
That’s a long list of substitutions, I know. I’ve had several GI surgeries and I have some interesting needs.
Your recipe is a wonderful launching pad. I never would have thought to make these! They’re going to be a fantastic guilt free treat. I intend to bake off half dozen or so, scoop the dough and freeze it, well wrapped, to bake as the mood strikes.
I hope you enjoy the cookies Jackie! Based off of your intended modifications, especially the applesauce, they’ll turn out on the cakey side rather than chewy. I don’t recommend freezing the raw dough because the cookies will not spread while baking and will remain looking little balls. Instead, I’d suggest baking all of the cookie dough and freezing the cookies once they’ve cooled completely to room temperature. The baked cookies freeze really well (I actually have some in my freezer right now!), and they taste wonderful when defrosted and reheated in the microwave. 🙂
Hey Amy these look good would love to make them I do a lot of counting Cals and portion control was wondering if you know how many calories each cookie provides and how many bikkies per serving and could you leave the maple syrup out to avoid sugar thanks
The full Nutrition Information is already included beneath the recipe. I also answer your question regarding maple syrup on my Oatmeal Cookie FAQ page, which is linked to in the Notes section underneath the Instructions. 🙂 I can’t wait to hear what you think of the cookies Andrew!
Hi Amy:)
I just wanted to say how much I love your page and recipes! Each one that I have tried has been a huge success and was simply delicious 😊 Just like this one! I took them to work yesterday and everybody loved those cookies. The only downside is that now they are all gone😌 But oh well, I am already on your site looking for the next thing to bake;)
Katja x
Thank you so much for your sweet comment Katja! That means so much to me that you’ve loved all of the recipes that you’ve tried. I’m truly touched! ♥ That’s so kind of you to share these cookies with your coworkers — they must adore you! 🙂 I can’t wait to hear what you try next!
I made them this morning, literally in 45 minutes, without having to go to the supermarket, and they taste delicious!! Thanks for replacing my high calories cookies from a local bakery. Finally something healthy and tasty to eat!! I am going to explore this website a whole lot more.
I’m so glad you enjoyed the cookies Sandra! That means a lot to me that you loved them, and I’m truly touched that you’re planning on looking through the rest of my recipes. I can’t wait to hear what you pick next!
Hello Amy! I loved all of your recipes! I just have a question about the recipe, how can I make the cookies crunchier instead of soft? Because I like it to be more crunchy! Thank you!
Thanks for your sweet words about my recipes Angel — that means a lot to me! 🙂 If you flatten the cookie dough so its thinner (use a spatula since the dough is typically too sticky for hands!) and bake them for longer, then that should make them less chewy and more crunchy. I’d love to hear what you think if you try that!
Hello again!
I could not resist to stay away from trying these, so I baked a batch this morning and I’m eating the first one as I type. Oh. My. Goodness! They turned out wonderfully! I added 1/8 tsp of nutmeg to the mix and around 1/3 cup of unsweetened shredded coconut. I cannot believe how incredible these are! Beyond my expectations, honestly. Thank you Amy for teaching me the art of oatmeal cookies (:
I’m so glad you enjoyed these cookies too Sof, and thanks for taking the time to tell me while eating one! (Hopefully you aren’t as clumsy as me… I always seem to drop crumbs on my keyboard as I type! 😉 ) That means a lot to me that they exceeded your expectations! 🙂
just made some in the uk(london), mhhhh tasty in this cold weather 🙂
I’m so glad you loved the cookies Martin! Stay warm! 🙂
It’s soo simple and so good! So far I have only tried oatmeal with fruits but the carrots are an excellent idea!
I’d love to hear what you think if you try these cookies Edi!
these were very good but I’m worried I did something wrong… they had a very muffin like texture (which is fine because I was actually craving carrot cake muffins and decided to make this recipe instead) and I only got 8 cookies, about the size of my palm, out of this recipe. I used all purpose flour instead of wheat, and half honey, half dark brown sugar, plus a splash of milk. Are they meant to be that soft muffin like texture? I am worried I put too much oats in which caused it to be dry, but I’m stumped why it would only come out with 8 cookies (mine look about the same size as yours in the video, just a little thicker maybe.) Would love to make them again and have them be more chewy
I really appreciate your interest in my recipe Sammie! I cover what causes the cakey/muffin-like texture on my Oatmeal Cookie FAQ Page, which is linked to in the Notes section underneath the Instructions. You’re correct in thinking it was too much oats. The cookies are meant to be about ½ to ¾ of the area of your palm (although I do have smaller hands than most adults! 😉 ). It sounds like your cookies were both larger and thicker than mine, which is why your batch only yielded 8 instead of 15. If you measure the oats as I explained in the links in the recipe and use about half the amount of dough for each cookie, your cookies should turn out perfectly chewy and with the full 15! 🙂
Made these last night with my 4-year old and the taste is AH-mazing! I think we chilled the batter too long (the pizza delivery might have distracted us ;)) b/c while the cookies held together and weren’t dry at all, they almost seem too wet. After sitting in an air tight container overnight, they seem like they have condensation on them now. Regardless, the taste is perfection (no clue how anyone can say they are bland unless they forgot to add half of the ingredients!) and we are definitely making another batch! My husband loves carrot cake but tries to stay away from sweets and he almost did a backflip last night after stealing one (before they were ready).
I’m so glad you and your family enjoyed the cookies Kara! That means a LOT to me if your husband loved them that much — thank you so much for sharing that with me! And I’m truly touched that you’d consider making another batch! 🙂 (Pizza deliveries will definitely do that to me too… There’s a reason I barely eat pizza anymore. I have very little self-control around it! 😉 )
I’m so glad I found your blog! I’m 8.5 months pregnant and I’m seriously craving carrot cake and oatmeal cookies. This is perfect because its healthier than eating the original versions of both. It also saves my hubby a run to Whole Foods! I’m going to make them now and report back! Thanks again for all of your hard work in creating this recipe for the world!
Note: I will be substituting the egg out for ‘Bob’s Red Mill Egg Replacer’ because my family is vegan. I’ll let you know how it works out.
Just made these cookies and they turned out great!
I’m so glad you enjoyed the cookies Reena! That means a lot to me that you made them so quickly — and then took the time to tell me! Thank you so much! 🙂 I hope your little-one-to-be and husband enjoyed the cookies too, and I hope the rest of your pregnancy goes well!
For the flour could I substitute the whole wheat or GF flour for oat flour 1:1 ? I’ve made my own in the past by grinding oats in my nutri bullet.
I really appreciate your interest in my recipe Lynn! I’ve actually answered that question already on my Oatmeal Cookie FAQ page, which is linked to in the Notes section underneath the Instructions. 🙂 I can’t wait to hear what you think of these cookies!
Amy,
Is there a way to add protein powder to this recipe? The general advice I have seen it to sub 1/3 of the flour in a recipe with protein powder.
I really appreciate your interest in my recipe Danielle! I don’t actually recommend substituting protein powder for some of the flour in this recipe. All protein powders behave really differently in baking recipes, especially with how much liquid they absorb (whey-based and plant-based are vastly different, and that’s not even considering the smaller variations between brands!), so I can’t guarantee that the cookies will turn out with any sort of substitution like that. You can find my protein cookie recipes here, though, if you’re interested! 🙂 I’d love to hear what you think if you try these cookies or any of my protein cookies!
Hi Amy, I just made your Carrot Cake Oatmeal Cookies, and they were a success. I liked them, and my husband and 31-year-old daughter, neither of whom are health food nuts like I am, both liked them! I used my kitchen scale to measure the oats, flour, and carrots. I used Bob’s Red Mill All Purpose GF flour, and I followed the recipe exactly. The batter looked and behaved just like your video. 🙂 Next time I want to add some chopped walnuts for my own nutty pleasure. I will keep this recipe. Thanks for your blog. Noreen
Oh my goodness, that means so much to me that you, your husband, and your daughter all enjoyed these cookies Noreen — thank you so much for sharing that with me! I’m truly honored that you plan on keeping my recipe and making it again! 🙂
Hi Amy! I made carrot cake oatmeal cookies last night and OMG. No…wait…I mean O.M.G.!!!!!! They are perfection! I am thrilled to have found you and your recipes! I love sweets and so do my husband and my children. I am happy I am able to satiate their sweet tooth (and mine!) with your brilliant recipes – without the guilt. Love your blog and we love you! Thank you very much for all that you do for us readers! Much appreciated!
Oh my goodness, that means SO much to me Carmelina!! I’m so glad you and your family enjoyed these cookies! I’m truly honored by your sweet words — thank you so much! 🙂 I can’t wait to hear what recipe you try next!
Made these recently and they are gorgeous, amazing recipe, will be making them again, but first I need to try those almond joy ones!
I’m so glad you enjoyed these cookies! It means a lot to me that you plan on making them again — and that you’d like to try my almond joy oatmeal cookies too! 🙂 I can’t wait to hear what you think of the almond joy version!
I made these a few weeks ago, using almond flour instead of whole wheat flour, and using coconut oil instead of butter. These really do taste like carrot cake! The texture soon after cooling is strong enough to hold up for the most part to normal handling, but I learned the hard way that to package them into a ziplock bag for a travel snack means they will all mush together into a single, nearly solid mass of very moist and soft cookie. Thankfully I froze some of them in layers of the parchment I used to bake them in in the first place, leaving spaces between the cookies, and after thawing them in the fridge, the cookie holds up just fine! Thanks for sharing the recipe. 🙂
I’m so glad you enjoyed these cookies! That means a lot to me! 🙂
unfortunately they turned out dry and bland. I followed the recipe exactly and took your advice on the flour and oats. They definitely didn’t have much moisture when I was scooping them onto the pan. DIdn’t spread at all.
They are OK, but I would have liked them to be sweeter. I think I will make a thin creamcheese icing and dip each of them in that.
That sounds disappointing Marcia! How did you measure the flour and oats — with measuring cups or a kitchen scale? The dough should be very wet, so if it wasn’t, then there were probably too many oats. What did you use for the sweetener? Did you reduce the amount at all?
I just made these and they’re great! I used regular flour since that’s all that I have. I also did half honey and half maple syrup, and I had some leftover fig spread (a tablespoon or two) so I added that in. I ended up with bigger cookies (12 instead of 15) and had to cook them longer which is typical for my oven anyway. They’re the perfect flavor and nice and soft/chewy. Next time I’ll probably try them with raisins or apples…I think it’s a very versatile recipe! Reading through the comments it seems like so many people have been able to adapt it – the sign of a great recipe! Thanks! It’s a winner!
I’m so glad you enjoyed these cookies Andrea! That really means a lot to me that you’d call it a winner — thanks for sharing that with me! 🙂