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Carrot Cake Oatmeal Cookies (Gluten-Free) Recipe

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This recipe for Carrot Cake Oatmeal Cookies (Gluten-Free), by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Steven Romagnoli Hascher

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (100g) instant oatmeal
cup (90g) almond flour
1 tsp. baking powder
1 tsp. ground cinnamon
⅛ tsp. salt
2 Tbsp. (28g) coconut oil or butter, melted and cooled slightly
1 egg, room temperature
1 tsp. vanilla
cup (120mL) pure maple syrup (honey or agave can also be used)
cup (68g) grated carrots

Directions:
Directions:
In a medium bowl, whisk together oats, almond flour, baking powder, cinnamon, and salt. In a separate large bowl, whisk together coconut oil (or butter), egg, and vanilla. Stir in the maple syrup to the oil, egg, and vanilla mixture until thoroughly incorporated. Add the flour mixture to the egg, oil, syrup mixture, stirring just until incorporated. Fold in the grated carrots. Chill the dough for at least 30 minutes. Preheat the oven to 325F and line a baking sheet with a silicone baking mat or parchment paper. After chilling, drop the cookie dough onto baking sheet in rounded scoops (about 15 cookies) and flatten slightly using a spatula. (The cookies don't spread very much during baking). Bake cookies for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before transferring to a wire rack. [Tip: measure both the oats and flour using a kitchen scale to prevent drying out cookies.]

Number Of Servings:
Number Of Servings:
15 cookies
Preparation Time:
Preparation Time:
1 hour 30 minutes, including baking time

 

 

 

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