Ingredients
Scale
- 1 cup instant oats
- ¾ cup whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp coconut oil or unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pure maple syrup
- ¾ cup freshly grated carrots
Instructions
- In a bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
- In another bowl, mix melted coconut oil or butter with egg and vanilla.
- Add maple syrup to the wet mixture and stir well.
- Combine dry ingredients with wet ingredients until just mixed; gently fold in grated carrots.
- Chill the dough for about 30 minutes.
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Drop rounded scoops of dough onto the baking sheet and flatten slightly.
- Bake for 12–15 minutes until golden at the edges; cool before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 90
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg