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Ingredients
Scale
- 1 cup (100g) instant oats (gluten-free if necessary)
- ¾ cup (90g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) melted coconut oil or unsalted butter
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup (room temperature)
- ¾ cup (68g) freshly grated carrots (about 1 smallish medium, peeled)
Instructions
- Preheat your oven to 325°F (163°C).
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
- In a separate bowl, combine melted coconut oil or butter, egg, and vanilla extract until smooth.
- Add room temperature maple syrup to the wet ingredients and mix well.
- Gradually add dry ingredients to wet ingredients until just combined; fold in grated carrots.
- Cover and chill dough in the refrigerator for about 30 minutes.
- Scoop rounded dough onto a lined baking sheet and flatten slightly.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for 15 minutes before transferring to a wire rack.
Notes
For extra texture, mix in nuts or raisins.
Use room temperature egg for a smoother dough consistency.
Avoid overbaking to keep cookies soft and fluffy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg