Why You’ll Love This Recipe

These cookies combine wholesome ingredients like oats, whole wheat flour, and fresh carrots with natural sweeteners like maple syrup. They offer a nutritious twist on classic carrot cake flavors in a convenient, portable cookie form. They’re also easy to make and perfect for meal prep or a grab-and-go breakfast.

Ingredients

1 cup (100g) instant oats (gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour
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 (or any milk of choice)
¾ cup (68g) freshly grated carrot (about 1 medium, peeled)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk coconut oil, egg white, and vanilla. Stir in maple syrup and milk.
Add the dry ingredients to the wet ingredients, stirring just until incorporated. Gently fold in the grated carrots.
Chill the dough in the refrigerator for 30 minutes.
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.
Drop the dough in 15 rounded scoops onto the sheet and flatten to your preferred thickness with a spatula.
Bake for 10–13 minutes. Let cookies cool on the pan for 10 minutes before transferring to a wire rack.

Servings and Timing

Yields: 15 cookies
Prep Time: 10 minutes (+ 30 minutes chilling)
Cook Time: 10–13 minutes
Total Time: About 50 minutes

Variations

For gluten-free, use gluten-free instant oats and a gluten-free flour blend as specified in the notes.
Swap coconut oil with melted unsalted butter or your favorite oil.
Substitute nonfat milk with almond milk, oat milk, or any dairy-free alternative.
Add nuts or raisins for extra texture and flavor.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 1 week.
They can be enjoyed cold or warmed slightly in the microwave.
Freezing is possible; thaw at room temperature before serving.

FAQs

What are instant oats?

Instant oats are quick-cooking oats that are finer than old-fashioned oats. You can make your own by pulsing old-fashioned oats in a food processor until they’re about half their size.

Can I use pre-shredded carrots?

It’s best to use freshly grated carrots as pre-shredded ones tend to be dry and bland.

Can I make these cookies vegan?

Replace egg white with a flax egg or another vegan egg substitute and use plant-based butter/oil and milk.

Why chill the dough?

Chilling helps the dough firm up for better cookie shape and texture.

Can I use other sweeteners instead of maple syrup?

Yes, honey or agave syrup can be used as alternatives.

How do I prevent the cookies from being dry?

Measure oats and flour accurately and avoid overbaking to keep cookies chewy.

Can I add other spices?

Yes, feel free to add ginger or cloves for more warmth.

Are these cookies healthy?

They are a nutritious breakfast option with whole grains, natural sweeteners, and veggies.

Can I double the recipe?

Yes, just double the ingredients and bake in batches.

How should I measure flour and oats?

Use a kitchen scale or spoon and level the ingredients to avoid excess.

Conclusion

These Healthy Carrot Cake Oatmeal Breakfast Cookies are a perfect blend of nutrition and indulgence, offering a chewy, flavorful way to start your day or enjoy as a snack. With wholesome ingredients and classic spice flavors, they’re a crowd-pleaser that keeps well and is easy to make. Enjoy!