Carrot Cake Oatmeal Cookies

One afternoon, I decided to create a new cookie recipe. My favorite kind of cookie recipes are those with ingredients that I have laying around the kitchen. Typically, that's how my recipes come to life. I open up the pantry, assess what I have, and get to baking. All the ingredients in this recipe are standard kitchen staples.

I really love this recipe because it has 2 whole carrots in it plus one cup of oats, meaning it has a decent amount of fiber. The second reason I really love this recipe is because the only added sugar comes from maple syrup. Pure, wonderful, maple syrup. My aunt & uncle just started making their own maple syrup from the maple trees on their property. I didn't use it in this recipe because I only have a small bottle of it. It's so delicious that I like to save it to top my special pancakes. See their bottle below.

Isn't it just the cutest label?

Isn't it just the cutest label?


  • 1 cup old fashioned oats
  • 3/4 cup flour (FODMAPers, stick with gluten free. I used this one.)
  • 1 1/2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp. coconut oil, melted
  • 1 egg
  • 2 tsp. vanilla extract
  • 1/2 cup pure maple syrup
  • 3/4-1 cup carrots, shredded


  1. In a mixing bowl, whisk together the oats, flour, baking powder, cinnamon, and salt
  2. In a second bowl, mix the coconut oil, egg, vanilla, and maple syrup.
  3. Add the wet ingredients into the dry ingredients. Mix just to combine.
  4. Fold in the shredded carrots
  5. Refrigerate dough for 1 hour
  6. Heat the oven to 350 degrees 
  7. Drop the cookie dough into 13 round cookies, flatten slightly
  8. Bake for 13-15 minutes
  9. Cool on a wire rack & enjoy
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