Servings: 15 cookies
Total Time: 1 hour 15 minutes
- 1 cup instant oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbsp unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 3/4 cup grated carrots
- 1/2 cup raisins
These carrot cake cookies are not too sweet but still hit the spot.
In a medium bowl, whisk together oats, flour, baking powder, cinnamon and salt.
In a separate bowl, combine butter, egg, vanilla and maple syrup.
Slowly add flour mixture into wet ingredients, mixing until just combined.
Gently fold in grated carrots and raisins.
Place dough in the refrigerator to chill for 30 minutes.
Line a baking sheet with parchment paper. Using a teaspoon, drop dough onto baking sheet, making 15 cookies.
Bake for 12 – 15 minutes at 325°F.
Remove cookies from oven and let cool for at least 15 minutes.
Approximate nutrition information per cookie: 100 calories; 2.5 g fat; 1 g saturated fat; 15 mg cholesterol; 80 mg sodium; 20 g carbohydrate; 2 g fiber; 10 g sugar; 2 g protein