These Carrot Cake Oatmeal Cookies are perfect HEALTHY treat your family will love. They are whole grain, refined sugar-free, low-calorie and super easy to make. Perfect on-the-go breakfast or quick snack.
1cupfresh carrotsabout 2 medium carrots, finely grated
In a bowl, mix the dry ingredients - flour, oats, baking powder, salt, and walnuts.
In a separate bowl whisk the egg. Add coconut oil, vanilla, and syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the grated carrots and ginger. Mix gently with a spoon. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes (not necessary).
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper
With a cookie scoop or spoon, scoop the dough, then shape into slightly flattened balls. Arrange the cookies 2-inches apart on the prepared baking sheet.
Bake 12-15 minutes until the edges of the cookies begin to brown. Turn off the oven and let the cookies sit in the oven for another minute, then transfer to a wire rack to cool completely.
Keep in airtight container. As a measure, I used US cup (240ml).