Carrot Cake Oatmeal Cookies

Carrot cake oatmeal cookie with coconut butter frosting in a zig zag pattern on the top.

Healthy carrot cake oatmeal cookies made with oats, oat flour, grated carrots, and natural sweeteners. A delicious, wholesome treat with all the flavors of traditional carrot cake, but made with better-for-you ingredients.

Course cookies, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Dough Resting Time 10

Total Time 35

Servings cookies

Calories 186kcal

Author Sara

Equipment

2 mixing bowls
1 cookie sheet

Ingredients

For the Cookies

1 cup old-fashioned/rolled oats (certified gluten free, if needed)
1 cup oat flour (certified gluten free, if needed)
2 tsp. baking powder
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. fine sea salt
½ cup coconut sugar
¼ cup coconut oil, melted
1 large egg, room temperature
1 tsp. pure vanilla extract
½ cup freshly grated carrots

For the Coconut Butter Glaze (optional)

½ cup coconut butter
3 tbsp. pure maple syrup
almond milk, to thin (any non-dairy milk can be used)

Instructions

For the Cookies

Preheat oven to 350-degrees F. Line a baking sheet with parchment paper, or a silicone baking mat, and set aside.
In a small/medium sized mixing bowl, combine the oats, oat flour, baking powder, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk together the coconut sugar, coconut oil, egg, and vanilla extract. Then mix in the shredded carrots.
Add the dry ingredients to the bowl with the wet ingredients and mix until fully combined. Allow mixed dough to sit for 10 minutes before scooping onto the baking sheet (see notes).
Using a 2 tablespoon spring-loaded cookie scoop, drop dough onto the prepared cookie sheet. The dough will still be a little wet, so feel free to use your fingers to help keep a round shape in the dough balls.
Bake for 9-11 minutes, or until the edges are lightly brown and the centers are set. Allow to cool slightly on baking sheet and then transfer to a wire cooling rack and let cool completely.

For the Coconut Butter Glaze

In a microwave safe dish, microwave the coconut butter until soft/just slightly melted. This should only take 15, or so, seconds.
Stir the soften coconut butter until smooth and then mix in the maple syrup - this will thicken the glaze. Add non-dairy milk, 1 tsp. at a time, until it's thin enough to spread/drizzle over cookies (I like mine to be on the thicker side).
You can either drizzle with a spoon, or add using a piping bag or plastic baggie. Glaze will harden as it sets.

Notes

Let your dough chill for 10–15 minutes —it gives the oats and oat flour time to soak up moisture so your cookies come out nice and chewy and don't spread too much.
Feel free to use a classic cream cheese frosting on these cookies too - the cookies are soft, so just be careful when frosting them (use a piping bag/plastic bag to help).
Here is the coconut butter that I use.
Nutritional information does not include the optional glaze.

Nutrition