Carrot Cake Oatmeal Cookies, gf

for the cookies

  • 1 cup instant oats (gluten free if needed)

  • ¾ cup whole wheat or gluten-free flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp ground cinnamon

  • ¼ tsp salt

  • 2 tbsp coconut oil or unsalted butter, melted and cooled slightly

  • 1 large egg, room temperature

  • 1 tsp vanilla extract

  • ½ cup pure maple syrup

  • ¾ cup freshly grated carrot (about 2 medium, peeled first!)

  • ¼ cup finely diced pineapple (fresh or canned in 100% juice and drained)

  • 3 tbsp raisins

  • 2 tbsp finely chopped pecans


  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots, pineapple, raisins, and pecans. Chill the cookie dough for 30 minutes.

  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Recipe from amyshealthybaking