Ingredients
Scale
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup (room temperature)
- ¾ cup (68g) freshly grated carrots (about 1 smallish medium, peeled first!)
Instructions
- In a bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
- In another bowl, mix coconut oil or butter with egg and vanilla. Add maple syrup and stir until combined.
- Combine wet and dry mixtures until just combined; fold in grated carrots.
- Chill dough for 30 minutes.
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Drop rounded scoops of dough onto the sheet; flatten slightly.
- Bake for 12-15 minutes until lightly golden. Cool on wire rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg