Healthy Carrot Cake Oatmeal Cookies

Servings: Yields: 14 cookies Source:



1 cup (100g) oats

¾ cup almond flour

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

 tsp salt

2 tbsp (28g) coconut oil, melted and cooled slightly

1 flax egg

1 tsp vanilla extract

1/4 cup maple syrup, monk fruit maple syrup

¾ cup grated carrots (about 1 smallish medium, peeled first!)


In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

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