Notes: It’s extremely important to measure both the oats and flour correctly using the
spoon and level method or a
kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use
gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Do not substitute store-bought pre-shredded carrots. They are thicker and drier, and they do not soften while baking.
Neufchâtel (⅓-less fat) cream cheese may be substituted for the Greek yogurt cream cheese.
Any milk may be substituted for the nonfat milk.
You may substitute 1 ½ teaspoons of maple syrup, honey, or agave for the vanilla crème stevia. If you use this substitution, omit the milk as well.
For a plain version (and video!), see my regular
carrot cake oatmeal cookie recipe.
For videos, more tips, and answers to all other questions, including substitutions, see my Oatmeal Cookie FAQ page. {gluten-free, clean eating, low fat, low calorie}