Healthy Carrot Cake Oatmeal Breakfast Cookies
Yields: 15 cookies
 
These cookies taste just like carrot cake—one of my favorite treats! They’re chewy like regular “dessert” cookies and have the sweetness level of muffins. They’ll keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  • 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
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60mL) pure maple syrup, room temperature
  • 5 tbsp (75mL) nonfat milk, room temperature
  • ¾ cup (68g) freshly grated carrot (about 1 medium, peeled first!)
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (That’s the one I own and love! It’s been the best $20 I’ve ever spent!) 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 or until they’re about half of their original size.

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 (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free blends will work as well, if measured like this.

Any milk will work in place of the nonfat milk.

Do not substitute store-bought pre-shredded carrots. They’re too dry and won’t soften during baking, and their flavor is blander compared to freshly grated carrots.

For more tips and answers to ALL other questions {including substitutions and videos!}, see my Oatmeal Cookie FAQ Page.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/02/21/healthy-carrot-cake-oatmeal-breakfast-cookies/