Description
Chewy, flavorful oatmeal breakfast cookies inspired by carrot cake, made with wholesome ingredients and natural sweeteners—perfect for a nutritious start or snack.
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free flour
- 1½ tsp baking powder
- 1½ 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 or milk alternative, room temperature
- ¾ cup (68g) freshly grated carrot (about 1 medium, peeled)
Instructions
- Whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a separate bowl, whisk coconut oil, egg white, and vanilla. Stir in maple syrup and milk.
- Add dry ingredients to wet and stir just until combined. Fold in grated carrots gently.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 325°F (165°C) and line baking sheet with parchment or silicone mat.
- Drop dough in 15 rounded scoops onto sheet; flatten to desired thickness.
- Bake for 10–13 minutes. Cool on pan 10 minutes, then transfer to wire rack.
Notes
- Use gluten-free oats and flour blend for gluten-free version.
- Substitute coconut oil with butter or favorite oil.
- Use any dairy or non-dairy milk alternative.
- Add nuts or raisins for extra texture.
- Measure oats and flour accurately to avoid dryness.
- Chill dough to help cookies hold shape.
- Prep Time: 10 minutes (+30 minutes chilling)
- Cook Time: 10-13 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
