Carrot Oatmeal Cookies 

These Carrot Oatmeal Cookies by Cookin’ Canuck offer a cozy, wholesome treat that feels like a cross between carrot cake and oatmeal cookies. Soft, lightly chewy, and warmly spiced with cinnamon, nutmeg, and ginger, they’re sweetened naturally with pure maple syrup and include whole wheat flour and oats for substance. Grated carrots add moisture and fiber, while optional nuts or raisins bring texture and flavor. These are great as a breakfast snack or healthier dessert—simple to bake and even better chilled. 

Ingredients

• 1½ cups old‑fashioned oats
  
  

• 1 cup whole‑wheat flour
  
  

• ¾ tsp baking powder
  
  

• ½ tsp baking soda
  
  

• ¼ tsp salt
  
  

• 1 tsp ground cinnamon
  
  

• ½ tsp ground nutmeg
  
  

• ½ tsp ground ginger
  
  

• 1 large egg
  
  

• ½ cup pure maple syrup
  
  

• 2 Tbsp unsweetened applesauce (or oil)
  
  

• 1 tsp vanilla extract
  
  

• 1 cup lightly packed grated carrots (fresh, finely grated)
  
  

• Optional: ⅓ cup chopped walnuts or pecans, or golden raisins 

Directions

1. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
   
   

2. In one bowl, stir together oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
   
   

3. In another bowl, whisk together the egg, maple syrup, applesauce, and vanilla until smooth.
   
   

4. Pour the dry ingredients into the wet mixture and fold until combined. Stir in the grated carrots and any optional nuts or raisins. 

5. Use a 1½ Tbsp cookie scoop to place dough on baking sheet (~10–11 per batch). Press in loose ingredients and gently flatten each cookie (~½‑inch high) using the bottom of a measuring cup.
   
   

6. Bake for 10–12 minutes, until cookies are firm on top. Let rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
   
   

Nutrients (per cookie, ~21 cookies, 72 kcal each)

• Calories: ~72 kcal
  
  

• Carbohydrates: moderate (from oats, flour, carrots, and maple syrup)
  
  

• Protein: ~2 g
  
  

• Fat: minimal (mainly from whole wheat flour and carrots)
  
  

• Fiber: present from oats, whole-wheat flour, and carrots
  
  

• Sugar: natural from maple syrup and carrots
  
  

• Sodium: moderate, mostly from baking soda/powder