Yes, you read that right. Carrot cake oatmeal cookies. So basically they taste like carrot cake, but they’re in cookie form. And since one of the ingredients is oatmeal, it’s totally fine to have ’em as breakfast. Yup. I’m saying COOKIES FOR BREAKFAST !
When I made these cookies, I wasn’t planning on making carrot cake cookies, to be honest. I had some roasted squash and I was thinking to incorporate it in the recipe. But then I saw the carrots in my pantry and it hit me: Hold on, what if I make these cookies with a carrot cake twist? I didn’t know what to expect- will they grow in the oven or flatten, will they be soft and chewy or crunchy and crumbly? Anyway, I went with the flow and grated some carrots. And let me tell you this, it turned out to be a great idea!!
Tips and tricks for this recipe:
-The cookies aren’t too sweet, so you can have them for breakfast too. They don’t crumble, so they’re the perfect snack to have in the car on your way to work
-Make sure you measure the oats carefully! They act as a sponge and retain moisture, so adding too many will dry out your cookies too much! Also, not adding enough of them will have your cookies turn out soggy.
-You can take your Carrot Cake Oatmeal Cookies even closer to carrot cake by adding some raisins in the dough. I didn’t because I’m not a huge fan of raisins.
-Bring your butter to room temperature naturally before using it. DON’T microwave it!!
-You can use any nuts you like for this recipe. I used pecan nuts because that’s what I had at hand. For the most authentic taste, I recommend using walnuts.
-You can replace maple syrup with sugar and the coconut oil with regular oil, there’s no problem about that!
-Use an ice cream scoop or a spoon to ensure your cookies have the same size.
Carrot Cake Oatmeal Cookies
- 1 cup flour
- 1 cup oats
- 1½ cups shredded carrots patted dry
- ½ cup finely chopped walnuts or any nuts you like
- ¼ cup maple syrup or sugar
- 1 egg
- ¼ cup butter softened and cut into cubes
- 1 tbsp coconut oil
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground nutmeg optional
- ½ tsp salt
- ¼ cup powdered sugar
- ½ tbsp pineapple juice
Carrot Cake Oatmeal Cookies
- Preheat the oven at 180°C.
- Shred the carrots finely and pat them dry with paper towels.
- Combine the softened butter, egg and maple syrup and beat in a mixture bowl or using a whisk until combined.
- Add all the dry ingrediens: flour, oats, baking powder, cinnamon, nutmeg, salt, walnuts, carrots. Mix well.
- Brush the cooking tray with coconut oil( or use cooking spray or regular oil) and add scoops of dough ( or spoonfuls) on the tray. I made 15 cookies out of this mix. You can make smaller cookies if you want.
- Bake at 180°C for 15-20 minutes or until hard on the outside. Let them cool down completely.
- Mix the powdered sugar and pineapple juice and drizzle on top of the cookies using a spoon. Let it harden before eating.