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Carrot Oatmeal Cookies Recipe

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4.2 from 79 reviews

These Carrot Oatmeal Cookies are a wholesome and delicious treat combining the natural sweetness of carrots, the hearty texture of oats and nuts, and warm spices like cinnamon and ginger. Made with almond flour and flaxseed meal as a binder, these cookies are moist, flavorful, and perfect for a nutritious snack or dessert.

Ingredients

Binding and Wet Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup peeled and finely grated carrots (2 medium or 3-4 small)
  • 1/3 cup melted coconut oil
  • 1/3 cup pure maple syrup

Dry Ingredients

  • 1 cup almond flour
  • 1 cup old-fashioned rolled oats
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Flax Egg: In a medium bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let this mixture rest for at least 5 minutes until it forms a gel-like consistency, which will act as an egg substitute to bind the cookies.
  3. Mix Dry Ingredients: In a large bowl, mix together the almond flour, rolled oats, chopped nuts, raisins, cornstarch, ground ginger, ground cinnamon, baking powder, and sea salt until evenly combined.
  4. Combine Wet Ingredients: To the flaxseed mixture, add the grated carrots, melted coconut oil, and pure maple syrup. Stir until well incorporated.
  5. Make the Dough: Pour the wet carrot mixture into the bowl with the dry ingredients. Fold gently until the dough is uniform and no dry flour patches remain.
  6. Shape Cookies: Using a cookie scoop, tightly pack the dough into the scoop and release onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow spreading.
  7. Flatten Cookies: Gently press down on each cookie with your hand to flatten the tops slightly for even baking.
  8. Bake: Place the baking sheet in the oven and bake for 25 to 28 minutes, or until the cookie edges turn golden brown.
  9. Cool and Store: Remove the cookies from the oven and let them cool completely on a wire rack. Store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days.

Notes

  • Flaxseed meal acts as a vegan egg substitute; be sure to let it gel properly before mixing.
  • Make sure to tightly pack the dough when scooping to prevent crumbly cookies.
  • For a nut-free version, omit nuts and add more oats or seeds of choice.
  • Cookies can be frozen in an airtight container for up to 1 month.
  • Using parchment paper helps prevent sticking and promotes even browning.

Find it online: https://justsosavory.com/carrot-oatmeal-cookies-recipe/