Carrot Cake Oatmeal Cookies

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Like most of my generation, I am constantly looking on Pinterest for inspiration for my next recipe or design project. I was looking for a dessert to make when I stumbled across a recipe that I couldn’t wait to pin: Carrot Cake Oatmeal Cookies. Fast forward a few weeks later, my cousin Jenny was in town for the premier of The Bachelorette. (Note- my friends and I are huge bachelor geeks!) We wanted to make something together, and the Carrot Cake Cookies came to my head. This recipe is relatively healthy, easy to make, and doesn’t require a lot of out of ordinary ingredients and steps. We followed the Pinterest recipe, (credit to Amy’s Healthy Baking for the recipe) and added some twists of our own to create a dessert favorite. If you know any carrot cake lovers out there, you might be their new best friend if you make these!

Ingredients
1 cup instant oats (we used old fashioned oats and they turned out just fine!)
¾ cup flour/whole wheat flour
1 ½ tsp baking powder
1 ½ tsp cinnamon
1/8 tsp salt
2 tbsp unsalted butter (or coconut oil)
1 large egg
1 tsp vanilla extract
½ cup maple syrup
¾ cup grated carrots (we bought a bag of pre-shredded carrots to make the process easier!)
1 container of Whipped Cream Cheese frosting (this is where they get less healthy, but way more tasty!)

carrot-cake-cookie-recipe-ingredients

Steps:

  1. In a large bowl mix the oats, flour, baking powder, cinnamon and salt together. (Note- we added some shredded coconut to the recipe to add more texture.)
  2. In a separate bowl, mix the butter, egg, vanilla and maple syrup until thoroughly mixed.
  3. Add the flour mixture to the butter/egg/vanilla/maple syrup combo, then slowly fold in the carrots.
  4. Next, place the mixture in the fridge for at least thirty minutes (If you don’t have the time all in one night, don’t worry! We left them in the fridge overnight, and they turned out just fine!)
  5. After the dough is thoroughly chilled, preheat the oven to 325 degrees. Place balls of dough on a cookie sheet (about 1 inch apart) on parchment paper.
  6. Bake the cookies for 12-15 minutes (depending on how chewy you wish for them to be)
  7. Here is the unhealthy spin that I put on Amy’s recipe, that was “the icing on the cake,” literally! After the cookies cooled, we topped them with cream cheese frosting. They were down right heavenly!

Enjoy this recipe, and if you have any suggestions, or additions, I would love to hear them!

 

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