This recipe produces spiced carrot cake oatmeal cookies bursting with wholesome goodness from oats, whole wheat, and carrots. Their soft, chewy texture fuses the natural sweetness of maple syrup with aromatic cinnamon, ginger, and nutmeg. Enjoy this wholesome treat that expertly balances nutrition with comforting, indulgent flavor.

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I recently discovered this Easy Carrot Cake Oatmeal Cookies recipe and im super excited to share it with you. These cookies are soft, chewy and all the flavor of a classic carrot cake.

I love knowing that while I’m indulging in a dessert thats totally comforting, I’m also eating something low calorie and clean. The mix of ingredients is what makes these cookies amazing.

I use 1 cup of old fashioned rolled oats and 1 cup of whole wheat flour for a wholesome base. To keep things nutty and moist, I add 1/2 cup unsweetened applesauce along with 1/4 cup honey, then stir in 1 cup grated carrots.

A splash of vanilla extract and spices like ground cinnamon, ginger and nutmeg round it all off perfectly. I also include unsweetened shredded coconut and sometimes chopped walnuts for texture.

This recipe is a must try for anyone loving healthy carrot cakes that double as a satisfying snack.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the cookies taste like actual carrot cake but without that heavy, sugary feel. They are super soft and chewy and every bite reminds me of my favorite childhood treats.

Second, I really appreciate how clean the ingredients are. I mean, who knew you could make something that tastes so indulgent while being low calorie and made with no refined sugar? It makes me feel better about eating them even though they’re still a sweet treat.

Third, I love how easy it is to whip up these cookies. The steps are simple and pretty straightforward so I can make them even on a busy day. Plus, they’re soft and chewy right out of the oven so there is no fuss over complicated techniques.

Lastly, I enjoy experimenting with extra mix ins like walnuts and raisins. It gives the cookies a nice texture and a bit of crunch that I really look forward to every time I bake them.

Ingredients

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Rolled Oats: They are a hearty source of fibre and protein that help keep you full.
Whole Wheat Flour: Rich in complex carbs and fibre, it gives the cookies a firm, wholesome texture.
Grated Carrots: Adds natural sweetness and moisture plus vitamins to boost a vibrant taste.
Unsweetened Applesauce: Keeps cookies moist while reducing fat and ensuring a light fruity flavor.
Honey or Maple Syrup: Natural sweeteners that enhance flavor without the need for refined sugars.
Chopped Walnuts: Optional crunchy nuts that add protein and healthy fats while boosting flavor.

Ingredient Quantities

1 cup old fashioned rolled oats

1 cup whole wheat flour

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1 large egg

1 cup grated carrots (about 2 medium carrots)

1/2 cup unsweetened shredded coconut

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the unsweetened applesauce, honey or maple syrup, and the egg until well combined. Stir in the grated carrots and vanilla extract.

3. In another bowl, combine the rolled oats, whole wheat flour, unsweetened shredded coconut, ground cinnamon, ground ginger, ground nutmeg, baking soda, baking powder, and salt.

4. Slowly mix your dry ingredients into the wet ingredients until everything is just blended.

5. If you want extra texture, fold in the chopped walnuts and raisins.

6. Drop rounded tablespoons of batter onto the prepared baking sheet, leaving about an inch between each cookie.

7. Bake for about 10 to 12 minutes or until the cookies start turning golden around the edges.

8. Let your cookies cool on the baking sheet for a few minutes before transferring them to a rack to cool completely. Enjoy your tasty carrot cake oatmeal cookies!

Equipment Needed

1. An oven, preheated to 350°F
2. A baking sheet, lined with parchment paper
3. Two mixing bowls – one big for the wet ingredients and one for the dry ones
4. Measuring cups and spoons for accurate amounts
5. A grater for the carrots
6. A standard mixing spoon to blend the ingredients
7. A spatula to gently fold in textures like walnuts and raisins
8. A cooling rack to let your cookies cool evenly

FAQ

Q: Can I substitute any of the ingredients?

A: Yeah, you can use gluten free oats or a different kind of flour if you need to, but it might change the texture a bit.

Q: How do I store these cookies?

A: Its best to store them in an airtight container at room temp, and they should last for about 3-4 days.

Q: Can i add extra walnuts or raisins?

A: Sure, if you love those goodies in your cookies go ahead but keep in mind it may change the balance of flavour.

Q: How chewy are these cookies?

A: They tend to be a bit on the soft and chewy side, though if you bake them a little longer they can crisp up a tad.

Q: What if I dont have unsweetened applesauce?

A: You can substitute it with mashed banana or even some low-fat yogurt for a slightly different taste.

Easy Carrot Cake Oatmeal Cookies Recipe Substitutions and Variations

Whole Wheat Flour – You can swap this with all-purpose flour if you run out, though the texture might be a tad less hearty.
Unsweetened Applesauce – Mashed banana works as a great replacement, using a one-to-one ratio. It might make the cookies a bit sweeter.
Honey or Maple Syrup – Agave nectar is a good substitute if you prefer a different natural sweetener.
Old Fashioned Rolled Oats – Quick oats can be used instead but they might give your cookies a slightly different texture.
Chopped Walnuts – Pecans or even almonds can be used instead if you like a bit of crunch in your cookies.

Pro Tips

1. Try sifting your dry ingredients before mixing them in. This helps get rid of lumps in the whole wheat flour and makes your batter smoother which is super important for even cookie textures.
2. Let your dough chill in the fridge for like 10-15 minutes before baking. It helps the cookies stay thicker and stops them from spreading too thin while they bake.
3. Watch your cookies closely as they bake because every oven’s different and they can go from perfect to overdone real fast. Taking them out just when they start getting a hint of golden around the edges is key.
4. If you like your cookies with extra crunch or bits of flavor, consider tossing in more walnuts or raisins, but keep in mind a little extra can change the texture a bit so adjust other ingredients if you need to.