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To make these delightful cookies, you need a few key ingredients. Here’s what you’ll need: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup coconut oil, melted (or unsalted butter) - 1 large egg - 1 teaspoon vanilla extract - 1 cup grated carrots (fresh) - 1/2 cup crushed pineapple, drained These ingredients come together to create a chewy cookie with a great flavor. Adding some optional ingredients can elevate your cookies even more. Consider these: - 1/2 cup walnuts or pecans, chopped - 1/4 cup raisins or currants Nuts and dried fruits add texture and sweetness. You might want to make some swaps based on what you have. Here are a few ideas: - Flour: Use all-purpose flour if you don’t have whole wheat. - Sweeteners: Maple syrup or honey can replace the sugar, but adjust the liquid. - Fats: Use butter instead of coconut oil for a richer taste. These substitutions can help you customize the recipe to fit your pantry. Enjoy your baking! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This heat will make your cookies soft and chewy. As the oven warms up, line two baking sheets with parchment paper. This will keep cookies from sticking and make cleanup easy. In a large bowl, combine the rolled oats, whole wheat flour, baking soda, and baking powder. Add the ground cinnamon, nutmeg, and salt. Whisk them together until mixed well. This step ensures your cookies have the right texture and flavor. In another bowl, beat the melted coconut oil, brown sugar, and granulated sugar. Mix until it looks creamy. Then, add the large egg and vanilla extract. Stir well. Next, fold in the grated carrots and drained crushed pineapple. This mixture gives your cookies moisture and sweetness. Now, slowly add the dry mixture to the wet one. Stir gently until just combined. If you want, fold in chopped walnuts or pecans and raisins or currants. Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the baking sheets. Leave space between each cookie, as they will spread while baking. Bake the cookies in your preheated oven for 12 to 15 minutes. Watch for the edges to turn golden and the centers to look set. Once done, take them out and let them cool on the baking sheets for 5 minutes. Then, transfer the cookies to wire racks to cool completely. This cooling time helps them firm up and makes them easier to eat. To get the best texture in your cookies, use rolled oats. They add a chewy bite. Whole wheat flour gives a nice, hearty feel. Make sure to measure your ingredients correctly. Too much flour can make cookies dry. Also, avoid overmixing the dough; this keeps them soft. Bake until the edges are golden but the centers are still soft. Letting them cool on the baking sheet helps them firm up without getting hard. Here are some tools I find useful for baking these cookies: - Mixing bowls: Use two separate bowls for dry and wet ingredients. - Whisk: A good whisk helps mix the dry ingredients well. - Cookie scoop: This tool makes it easy to portion the dough evenly. - Baking sheets: Choose sheets that are flat and sturdy. - Parchment paper: It prevents sticking and makes cleanup easy. - Cooling rack: This helps cookies cool evenly. Having these tools will make your baking process smooth and fun. To store your leftover cookies, place them in an airtight container. They stay fresh for about a week at room temperature. If you want them to last longer, put them in the fridge. Just remember to bring them back to room temp before eating. You can also freeze cookies for up to three months. Just make sure to wrap them well in plastic wrap. Thaw them at room temperature, and you’ll enjoy them just like fresh! Pro Tips Use Fresh Carrots: For the best flavor and texture, always use fresh, grated carrots instead of pre-packaged ones. Drain Pineapple Well: Ensure the crushed pineapple is well-drained to prevent the cookies from becoming too wet and soggy. Experiment with Spices: Feel free to add other spices like ginger or allspice to enhance the flavor profile of the cookies. Store Properly: Keep cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. {{image_2}} You can easily tweak this recipe to fit your needs. To make it nut-free, skip the walnuts or pecans. You can replace them with seeds, like sunflower seeds or pumpkin seeds. For a gluten-free version, use gluten-free rolled oats and flour. This way, you keep the great taste while making it safe for everyone. Want to boost the flavor? Add more spices! Try a bit of ginger or allspice for a warm kick. You can also add a splash of almond or orange extract. These small changes make the cookies even tastier and more unique. For a fun twist, add chocolate chips or dried fruits. Dark chocolate chips pair well with the carrot flavor. You can also mix in dried cranberries or apricots for a burst of sweetness. Adding these extras makes each bite exciting and delicious. Each cookie has about 120 calories. You get around 4 grams of protein and 6 grams of fat. It also has about 16 grams of carbs. The fiber content is around 1.5 grams. This makes them a decent snack option. - Carrots: Rich in beta-carotene, carrots boost eye health. They also add natural sweetness and moisture to the cookies. - Oats: Full of fiber, oats help you feel full. They can lower cholesterol levels too. - Whole Wheat Flour: This flour gives more nutrients than white flour. It helps with digestion. - Coconut Oil: It can support heart health when used in moderation. It also adds a nice flavor. - Pineapple: Pineapple adds natural sugars and vitamin C. It also keeps the cookies moist. If you want fewer calories, use less sugar. You can also swap coconut oil for a lighter oil. For higher protein, add more nuts or seeds. If you need gluten-free cookies, use oat flour instead of whole wheat flour. Yes, you can freeze these cookies. To do this, let them cool completely. Place them in a single layer in an airtight container. You can also use freezer bags. They will stay fresh for up to three months. When you're ready to eat them, just thaw at room temperature. To make these cookies vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use vegan butter instead of coconut oil. This keeps all the flavors while making it plant-based. The best way to store these cookies is in an airtight container. Keep them at room temperature, away from heat and light. For longer freshness, you can also refrigerate them. Make sure to place parchment paper between layers to prevent sticking. You’ve learned about key ingredients for the best cookies. We covered essential and optional items, plus easy swaps. I walked you through simple steps for mixing, baking, and cooling. With tips, tricks, and variations, you can customize these treats to suit your taste. Lastly, we explored nutritional info and addressed common questions. Remember, baking cookies is fun and creative. Enjoy the process, and happy baking!

Carrot Cake Oatmeal Cookies

Delicious cookies combining the flavors of carrot cake with wholesome oats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.5 cup coconut oil, melted (or unsalted butter)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (fresh)
  • 0.5 cup crushed pineapple, drained
  • 0.5 cup walnuts or pecans, chopped (optional)
  • 0.25 cup raisins or currants (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
  • In another bowl, beat together the melted coconut oil, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing well.
  • Stir in the grated carrots and pineapple into the wet mixture until fully incorporated.
  • Gradually add the dry mixture to the wet ingredients, stirring until just combined. If using, fold in chopped nuts and raisins/currants.
  • Using a spoon or cookie scoop, drop heaping tablespoons of dough onto prepared baking sheets, leaving space between each cookie as they will spread.
  • Bake in the preheated oven for 12-15 minutes or until the edges are golden and the centers are set.
  • Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Arrange cookies on a platter and sprinkle with a dusting of powdered sugar for a touch of elegance. Consider serving with a side of cream cheese frosting for dipping!
Keyword carrot cake, cookies, dessert, oatmeal