Ingredients
Scale
- 1 cup instant oats
- ¾ cup whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ cup pure maple syrup (room temperature)
- ¾ cup freshly grated carrots (about 1 smallish medium, peeled first!)
Instructions
- In a medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
- In another bowl, mix the melted coconut oil or butter with the egg and vanilla extract. Stir in maple syrup until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in grated carrots.
- Chill the cookie dough for 30 minutes.
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Drop rounded scoops of dough onto the prepared baking sheet and flatten slightly.
- Bake for about 12-15 minutes or until edges are lightly golden. Cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg