This recipe is a great substitute for traditional cookie recipes that load up on sugar and butter. It’s amazing how simple recipes using whole ingredients make the yummiest treats!

Enjoy!

AC Kid's Corner, Healthy Cookie Recipe, Oatmeal Carrot Cake Cookies, Autumn Calabrese, 21 Day Fix, Healthy Kids Recipes

 What You Need:

1 cup oats (instant)
3/4 cup whole wheat or all-purpose gluten-free flour
1 1/2 teaspoons baking powder
1-2 teaspoons ground cinnamon
1/4 teaspoon salt
2 Tablespoons coconut oil or unsalted butter, melted and cooled slightly
1 large egg- room temperature
1 teaspoon vanilla extract
1/2 cup maple syrup
3/4 cup grated carrots

What You Do:

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
3. Stir in maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
4. Chill the dough for at least 30 minutes. (If chilling onhealthy hair loss longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
5. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
6. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)
7. 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.

NOTE: If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

AC Kid's Corner, Healthy Cookie Recipe, Oatmeal Carrot Cake Cookies, Autumn Calabrese, 21 Day Fix, Healthy Kids Recipes AC Kid's Corner, Healthy Cookie Recipe, Oatmeal Carrot Cake Cookies, Autumn Calabrese, 21 Day Fix, Healthy Kids Recipes

 

 

* No container equivalents for this one guys!

 

 

 

[Source: Amy’s Healthy Baking Blog]

15 Comments

  • Gretchen

    I usually substitute applesauce for butter. Has anyone tried this?

  • Shari Gru

    These are amazing- I actually made the whole thing in the food processor and subbed spelt flour for the whole-wheat. Baked the batter in mini-muffin tins so it was faster and absolutely professional looking! Kids loved them 🙂

  • Miranda

    I just ordered the 21 day fix extreme so excited should be here Wednesday! Would love any tips and tricks i was 120 lbs and had a baby 7 months ago and am sitting at 170 still havent lost that weight. Want to ton up legs arms and my whole mid section is the most important to me. Need as mush support as possible to keep me motivated .

  • Katia

    Sounds yummy! I made a similar banana -oatmeal (+ few chocolate chips!) to help with my sugar cravings while on the 21 Day fix eating plan and I was looking for something different. Autumn, do you have a suggestion for a healthy icing recipe that could go with these carrot cookies? Thanks!

  • Sam L

    I love anything that has to do with tasting like Carrot Cake!! Supper pumped about trying these!!!

  • Suzie

    OMG! These are delicious! Who knew! I actually used Almond Flour and they are soooo tasty!
    Thank you for the yummy recipe!

  • Kaci Martinez

    Thanks Autumn! Cannot wait to try these today with my little ones! ??

    • Autumn

      Awesome Kaci, I hope they enjoy them!

  • Berenice

    I am going to use multigrain flour and agave syrup because thats what I have right now?
    I hope they came out as good as yours Autumm?

    • Autumn

      Sometimes we gotta use what we have Berenice, sounds good to me!

  • Jennifer Abrams

    Do you have the nutritional information on these?

    Made them with the kids last night! We had so much fun! Thanks for the great recipes, Autumn!

    • Autumn

      Hey Jennifer, so glad you guys had fun! They would count as a treat. 2 cookies equals 1 yellow. When I post a recipe without a container it’s usually because it’s coming from the “Kids Corner” section of my blog. Those are healthy versions of recipes geared toward kids so I’m not as strict on the container equivalents on those recipes.

  • Susan Hunt

    I think I might try this with my sugar free syrup!

    • Autumn

      Love it Susan! Enjoy

    • P. Porter

      “Sugar-free” syrup means it uses artificial sweeteners. You would be better off avoiding such ingredients. Maybe use a little pure Stevia or if you don’t mind the sugar use an organic pure maple syrup. Either is better than artificial sweeteners.

Comments are closed.