Carrot Cake Oatmeal Cookies
User Reviews
5
Carrot Cake Oatmeal Cookies
Description
The cookies start by mixing almond flour, oats, baking powder, salt, and spices including cinnamon and nutmeg for a warmly spiced base. The flaxseed meal combined with water forms a flax egg that helps bind the dough together alongside maple syrup and oil. Carrots are caramelized with maple syrup and brown sugar to deepen their natural sweetness and added when cooled to the cookie dough. Chopped dates and pecans provide texture and bursts of flavor throughout the cookie.
The dough is refrigerated before shaping to allow the oats to absorb moisture and reduce stickiness, helping to hold the cookies together. The final baked cookies offer a tender crumb with the caramelized carrot pieces moistening each bite and the pecans adding crunch. These cookies can serve as a wholesome snack or a breakfast treat.
Options in the notes show substitutions to make the cookies nut-free, oil-free, and variations including adding different mix-ins like shredded coconut or candied ginger, enabling customization based on dietary preferences and flavor preferences.
Ingredients
Dry ingredients:
- 1 cup almond flour
- 3/4 cups old fashioned oats instant oats will work as well
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- ground nutmeg cardamom, all spice and cloves, good pinch
For the wet ingredients:
- 2 teaspoons flaxseed meal
- 1.5 tablespoons water warm
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons neutral cooking oil generic cooking oil
additions:
- 1/4 cup dates chopped
- 1/4 cup pecans chopped
caramelized carrots
- 1 1/4 - 1 1/2 cup carrot use more for more carroty. I hand grate the carrots so a small grated size, grated
- 1 tablespoon brown sugar
- 1 tablespoon maple syrup
- pistachios or pecans for topping, raw
Instructions
- Mix the dry : In a bowl, mix in the almond flour, oats, baking powder, salt, and the spices and mix well.
- Make the flax egg: In another small bowl, mix the flaxseed meal and water. Mix well and let it sit for 5 minutes to thicken.
- Then add in this flax egg, maple syrup, vanilla, and oil to the dry ingredients in the bowl and mix well to combine. Add in the pecans and dates.
- Caramelize the carrots by adding the carrots to a skillet with the maple syrup and sugar and cook until the maple and sugar thicken and the carrots caramelize a little bit.
- Cool this mixture for 3-4 minutes then add to the bowl with the dough. Mix everything really well. Then refrigerate to chill for at least 20 minutes. The dough is pretty sticky so you want to refrigerate so that the oats absorb some of that stickiness from the extra moisture.
- Take the bowl of the dough out of the fridge and oil your hands using a cookie scoop or a spoon, take about 1 1/2 tablespoons or more worth of the dough. Roll it into a ball and then flatten it on a parchment-lined baking sheet.
- Top it with either pistachios or pecans and flatten it really well. I love pistachios with the carrot cake flavor here. The cookie is going to expand so you want to flatten them to about 1/4 inch or less thickness.
- Preheat the oven to 340 degrees Fahrenheit (171 c ) then bake the cookies for 16-19 minutes depending on the size and the thickness of the cookie.(bake at 330 deg F (165c) if using darker or thinner baking sheets as almond flour tends to brown easily)
- The cookies will be soft when they are just baked. Let them cool for 5 minutes on the sheet then remove them from the sheet and let them cool completely. Store on the counter for the day and in the refrigerator for up to 2 weeks.
Notes
- To make the cookies nut-free, replace almond flour with ½ to ¾ cup oat flour and omit pecans, substituting seeds like pumpkin or hemp seeds as preferred.
- For an oil-free version, omit the oil and add 1 tablespoon more maple syrup to maintain moisture.
- Try variations by adding mix-ins such as shredded coconut, chopped pistachios, candied pineapple, or candied ginger to customize the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 60mg | 3% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2229IU | 45% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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