Carrot Oatmeal Cookies

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These Carrot Oatmeal Cookies 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/carrot-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 203.1kcal

Author: Carine Claudepierre

Ingredients

1 cup Grated Carrot
⅓ cup Applesauce (note 2)
½ cup Almond Butter (note 3)
½ cup Maple Syrup (note 4)
1 teaspoon Cinnamon
¼ teaspoon Ginger
1 teaspoon Vanilla Extract
2 cups Quick Oats (note 1)

Optional

¼ teaspoon Salt
⅓ cup Walnuts chopped, (note 5)
⅓ cup Dried Raisins

US Customary - Metric

Instructions

Preheat the oven to 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.

Notes

Note 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.

Note 2: Or mashed banana.

Note 3: Any nut butter works, including unsalted peanut butter, cashew butter, or sunflower seed butter for a nut-free option.

Note 4: Any syrup works, apple syrup adds an extra apple flavor, but feel free to use maple syrup or agave syrup.

Note 5: Or chopped pecans, almonds, or sunflower seeds for a nut-free option.

Storage: 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.

Nutrition