mga ito Mga Cookie na may Karot na Oatmeal are simple and healthy cookies made with wholesome ingredients that make a great breakfast with over 6 grams of protein and 3 grams of fiber, but with no oil, no eggs, no dairy, and no refined sugar.
I love making healthier versions of classic cookies and I love oatmeal cookies, like my Malusog na Oatmeal Cookies, but I also love anything with a carrot flavor, like my Carrot Cake, Tinapay na Saging.
While I have the full recipe just below, don’t miss all my tips further down, including ingredient swaps, process shots, and baking tips.
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Mga Cookie na may Karot na Oatmeal
mga ito Mga Cookie na may Karot na Oatmeal are simple and healthy cookies made with wholesome ingredients that make a great breakfast with over 6 grams of protein and 3 grams of fiber, but with no oil, no eggs, no dairy, and no refined sugar.
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Servings: 12 cookies
Mga Calorie: 203.1 kcal
Ingredients
- 1 tasa Ginadgad na Karot
- ⅓ tasa Mansanas - (tala 2)
- ½ tasa Almond mantikilya - (tala 3)
- ½ tasa Maple syrup - (tala 4)
- 1 kutsarita kanela
- ¼ kutsarita Luya
- 1 kutsarita Vanilla Extract
- 2 tasa Mabilisang Oats - (tala 1)
Opsyonal
- ¼ kutsarita Asin
- ⅓ tasa Mga nogales - chopped, (note 5)
- ⅓ tasa Pinatuyong Pasas
tagubilin
- Painitin ang oven sa 350 °F (180 °C).
- Line two large baking sheets with parchment paper. Lightly oil it with cooking oil spray. Set aside.
- In a mixing bowl, add grated carrots, applesauce, almond butter, maple syrup, cinnamon, ginger, and vanilla extract.
- Stir with a wooden spoon until consistent.
- Fold in the quick oats, chopped walnuts, dried raisins, and salt.
- Stir again until it forms a moist sticky cookie dough. Set it aside for 10 minutes to allow the oat fiber to absorb the liquid and firm up the dough.
- Stir again a few times, and form 12 even cookie dough balls. I like to slightly oil my hands to roll the dough as it's messy and sticky. Place each ball on the prepared cookie sheet leaving two inches of space between them.
- Oil a square of parchment paper, place the oiled side on top of the cookie dough ball and press with something flat to flatten the cookie evenly. I am using the back of a measuring cup, but a smooth bottom glass works too. Press into a 0.2-inch thick cookie so the edges and top will crisp more and the center stays moist.
- Bake the cookies in the center rack of the oven for 18-22 minutes at 350 °F (180 °C) until golden-brown on the edges.
- Let them cool down on the baking sheet for 20 minutes at room temperature, without touching the cookies. They firm up as they cool down.
Mga Tala
Tandaan 1: I don’t recommend rolled oats, it makes the cookie dough fragile and it doesn’t firm up well. That’s why I recommend a finer version of oats called quick oats. You can also make it yourself, pulse rolled oats a few times in a food processor to form a thinner texture, and use them in the recipe as quick oats. Use gluten-free certified oats if needed.
Tandaan 2: Or mashed banana.
Tandaan 3: Any nut butter works, including unsalted peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
Tandaan 4Puwede ang kahit anong syrup, ang apple syrup ay nagdaragdag ng dagdag na lasa ng mansanas, ngunit huwag mag-atubiling gumamit ng maple syrup o agave syrup.
Tandaan 5: Or chopped pecans, almonds, or sunflower seeds for a nut-free option.
Imbakan: Store the cookies in the fridge, in an airtight container for up to 4 days, or freeze in Ziploc bags for up to 1 month.
Pagkain
Paglilingkod: 1cookie | Mga Calorie: 203.1kcal | Carbohydrates: 25.7g | Protina: 6.3g | Taba: 9.3g | Saturated fat: 0.8g | Polyunsaturated Fat: 3.7g | Monounsaturated na taba: 4g | Sosa: 59.5mg | Potassium: 230.3mg | Hibla: 3.2g | Asukal: 9.9g | Vitamin A: 1813.3IU | Bitamina C: 0.9mg | Calcium: 71.5mg | Iron: 1.9mg | magnesiyo: 71.2mg | Posporus: 184.4mg | Zinc: 0.9mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting masusustansyang sangkap lang ang kailangan mo para sa resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Ginadgad na Karot – It brings moisture and a subtle sweetness, plus a boost of vitamin A and fiber.
- Mansanas – This adds moisture and natural sweetness. Mashed banana also works fine.
- Almond mantikilya – It provides healthy fats, protein, and binding properties. You can also use unsalted peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
- Maple syrup – It sweetens the cookies naturally. Apple syrup or agave syrup are fine too but avoid crystal sugars.
- kanela – Nagdaragdag ito ng mainit at matamis na pampalasa.
- Luya – It brings a subtle spicy note.
- Vanilla Extract – Para sa lasa.
- Mabilisang Oats – These provide structure and fiber. I don’t recommend swapping for rolled oats or steel-cut oats.
- Mga nogales – They contribute a nutty flavor and crunch. Chopped pecans, almonds, or sunflower seeds also work.
- Pinatuyong Pasas – These add sweetness and chewiness. You can also use dried cranberries.
How to Make Carrot Oatmeal Cookies
If you prefer pictures over text, here’s how to make these cookies in a few photos.
Shred the carrot and add the liquid ingredients and spices on top. Combine the batter.
Pour the quick oats and all the other dry ingredients.
Stir until the mixture is well combined.
Form cookie dough balls and space them out on a baking sheet.
Flatten the cookies with the back of a flat measuring cup.
Bake the carrot oatmeal cookies for 18-22 minutes at 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for the very best cookies.
- Pagpapalakas ng Protina – Swap the walnuts for hemp hearts or seeds to increase the protein content.
- Pagkakaiba-iba ng lasa – Replace the dried raisins with chopped nuts, seeds, or chocolate chips for different flavors.
- Fruit Substitute – Use mashed banana instead of applesauce to change the cookie’s flavor profile.
- Opsyon na Walang Nut – Swap almond butter with peanut butter, cashew butter, or sunflower seed butter, and replace walnuts with sunflower seeds.
- Oat Texture – Quick oats are essential for the cookie’s structure. If you don’t have them, pulse rolled oats in a food processor until they are finely chopped but not flour.
- Malagkit na kuwarta – Lightly oil your hands to make rolling the sticky dough easier.
- Pantay na Kapal – Use a flat-bottomed glass or measuring cup to press the cookies to an even thickness for consistent baking.
- Paglamig Oras – Allow the cookies to cool completely on the baking sheet to firm up before handling.
Do you use unsweet applesauce or regular applesauce?
Yes, unsweetened applesauce. But you can definitely achieve the same result in texture using sweetened apple sauce, the cookies will simply be sweeter.
Thank you so much for this recipe
I was looking for a way to use the pulp from my juicer and these cookies turned out beautifully!!! I had to double the recipe because they’re so good
I am so glad in works so well with carrot pulp too! Thanks for sharing.