Cookies

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies are soft and tender. They are like classic carrot cake transformed into easy and healthy cookies.

In order to make clean eating breakfast cookies, these simple recipe use only healthy ingredients: oatmeal, whole wheat flour, carrots and honey. Needless to say that whole wheat flour is much healthier than regular white flour. Also using honey as a natural sweetener is way much better than refined white sugar.

Carrot Cake Oatmeal Cookies are such a fun way to eat grains for breakfast. Besides grain, these cookies are loaded with carrots. This way you can trick your kids into eating some veggies, too. Kids won’t skip cookies, right?!

Prep Time: 10 minutes Cook Time: 12 minutes Yield: 24 cookies

Carrot Cake Oatmeal Cookies are soft and tender. They are like classic carrot cake transformed into easy and healthy cookies.  In order to make clean eating breakfast cookies, these simple recipe use only healthy ingredients: oatmeal, whole wheat flour, carrots and honey. Needless to say that whole wheat flour is much healthier than regular white flour. Also using honey as a natural sweetener is way much better than refined white sugar.  Carrot Cake Oatmeal Cookies are such a fun way to eat grains for breakfast. Besides grain, these cookies are loaded with carrots. This way you can trick your kids into eating some veggies, too. Kids won’t skip cookies, right?!  Prep Time: 10 minutes Cook Time: 12 minutes Yield: 24 cookies  Ingredients  1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor) ¾ cup whole wheat flour 1 ½ tsp baking powder 1–1 ½ tsp ground cinnamon (to taste) Dash of salt 2 tablespoons coconut oil-melted and cooled 1 egg 1 teaspoon vanilla ½ cup honey 1 cup grated carrots  Instructions  Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.  In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.  Stir in dry ingredients mixture, then fold in carrots.  Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.  Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.  Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.  Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

Ingredients

  • 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)
  • ¾ cup whole wheat flour
  • 1 ½ tsp baking powder
  • 1–1 ½ tsp ground cinnamon (to taste)
  • Dash of salt
  • 2 tablespoons coconut oil-melted and cooled
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup honey
  • 1 cup grated carrots

Instructions

Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.

Stir in dry ingredients mixture, then fold in carrots.

Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

Print
Carrot Cake Oatmeal Cookies are soft and tender. They are like classic carrot cake transformed into easy and healthy cookies. In order to make clean eating breakfast cookies, these simple recipe use only healthy ingredients: oatmeal, whole wheat flour, carrots and honey. Needless to say that whole wheat flour is much healthier than regular white flour. Also using honey as a natural sweetener is way much better than refined white sugar. Carrot Cake Oatmeal Cookies are such a fun way to eat grains for breakfast. Besides grain, these cookies are loaded with carrots. This way you can trick your kids into eating some veggies, too. Kids won’t skip cookies, right?! Prep Time: 10 minutes Cook Time: 12 minutes Yield: 24 cookies Ingredients 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor) ¾ cup whole wheat flour 1 ½ tsp baking powder 1–1 ½ tsp ground cinnamon (to taste) Dash of salt 2 tablespoons coconut oil-melted and cooled 1 egg 1 teaspoon vanilla ½ cup honey 1 cup grated carrots Instructions Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine. Stir in dry ingredients mixture, then fold in carrots. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

Carrot Cake Oatmeal Cookies

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 24 cookies 1x

Scale

Ingredients

  • 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)
  • ¾ cup whole wheat flour
  • 1 ½ tsp baking powder
  • 11 ½ tsp ground cinnamon (to taste)
  • Dash of salt
  • 2 tablespoons coconut oil-melted and cooled
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup honey
  • 1 cup grated carrots

Instructions

  1. Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.
  2. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.
  3. Stir in dry ingredients mixture, then fold in carrots.
  4. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.
  5. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.
  6. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.
  7. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

Carrot Cake Oatmeal Cookies are soft and tender. They are like classic carrot cake transformed into easy and healthy cookies. In order to make clean eating breakfast cookies, these simple recipe use only healthy ingredients: oatmeal, whole wheat flour, carrots and honey. Needless to say that whole wheat flour is much healthier than regular white flour. Also using honey as a natural sweetener is way much better than refined white sugar. Carrot Cake Oatmeal Cookies are such a fun way to eat grains for breakfast. Besides grain, these cookies are loaded with carrots. This way you can trick your kids into eating some veggies, too. Kids won’t skip cookies, right?! Prep Time: 10 minutes Cook Time: 12 minutes Yield: 24 cookies Ingredients 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor) ¾ cup whole wheat flour 1 ½ tsp baking powder 1–1 ½ tsp ground cinnamon (to taste) Dash of salt 2 tablespoons coconut oil-melted and cooled 1 egg 1 teaspoon vanilla ½ cup honey 1 cup grated carrots Instructions Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine. Stir in dry ingredients mixture, then fold in carrots. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

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