Coconut Oil Carrot Oatmeal Cookies

Coconut Oil Carrot Oatmeal Cookies are ultra chewy, healthier cookies made with whole grains and coconut oil instead of butter.  They’re so wholesome they’re even great for breakfast!

coocnut-oil-carrot-oatmeal-cookies1 | flavorthemoments.com

I’m on quite the cookie roll at the moment, and wouldn’t have it any other way.  Last week I posted healthier Flourless Almond Butter Chocolate Chunk Sandwich Cookies, and I’m now presenting you with these carrot cake inspired cookies.  

These carrot oatmeal cookies aren’t flourless, but they’re still healthier.  They’re packed with whole wheat flour, oatmeal, grated carrots, coconut oil, coconut sugar, and even coconut.  

They’re healthy and delicious. šŸ™‚

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If you’ve followed along here for a while, you know how I feel about carrot cake.  These cookies are pretty much carrot cake in cookie form, which is pretty exciting, especially since they’re healthy.

These cookies are so wholesome and versatile, that you can eat them any time of day.  I love them for breakfast, snacks and dessert.

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Coconut Oil Carrot Cookies

These carrot oatmeal cookies are very easy to prepare.  The only trick is to use softened coconut oil, not melted.  When I made these, it was a warm day, so my coconut oil was perfect — it was easy to scoop out and sweating just a little bit.  If yours is solid, scoop out the required amount and microwave it for just a few seconds to soften it up, then cream it with the sugars just like you would butter and go on from there.

 

I chilled my dough for about an hour like I would any cookie dough, because I didn’t want them to spread.  I like ’em thick and chewy, and that’s just what I got. šŸ™‚

 

Besides making these cookies chewy, the coconut oil gives them great flavor and they smell so coco-nutty.  Because I can never get enough coconut, I added some sweetened shredded coconut as well.  I also added raisins and toasted walnuts to make them even chewier with some crunch, but you can leave those out if they’re not for you.

These Coconut Oil Carrot Oatmeal Cookies are cookies you can serve for Easter or any time of year.  They’re hearty, satisfying, and reminiscent of carrot cake, which is the very best part.  

Carrot cake without the guilt?  Yes, please. šŸ™‚

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More carrot treats to enjoy:

Salted Caramel Carrot Cupcakes with Vanilla Bean Mascarpone Frosting

Zucchini Carrot Bundt Cake with Orange Cream Cheese Glaze

 

Carrot Cake Granola Bars by Life Made Sweeter

Carrot Cake Muffins with Cream Cheese Glaze by Cooking on the Front Burner

Classic Carrot Cake with Ginger Cream Cheese Frosting by Blahnik Baker

 

Coconut Oil Carrot Oatmeal Cookies

Yield: 2 dozen larger cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Coconut Oil Carrot Oatmeal Cookies are ultra chewy, healthier cookies made completely with whole grains and no butter! They're so wholesome, you can even eat them for breakfast.
Coconut Oil Carrot Oatmeal Cookies

Ingredients

  • 1 cup whole wheat flour (may be substituted with whole wheat white or all purpose)
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, softened (substitute with the same amount of softened butter, if desired)*
  • 3/4 cup coconut sugar (granulated or brown sugar can be substituted)
  • 1 large egg, room temperature**
  • 1 teaspoon pure vanilla extract
  • 3/4 cup finely grated carrot (about 1 medium, peeled)
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1/3 cup raisins

Instructions

  1. Whisk together the flour, oats, baking soda, and salt in a small bowl. Set aside.
  2. Beat the coconut oil and sugar together on medium speed until light and fluffy, about 1 minute. With the mixer on low speed, beat in the egg and vanilla until incorporated.
  3. Add the flour mixture and beat on low speed until just combined, being careful not to over mix.
  4. Stir in the carrots, coconut, nuts, and raisins, if using. Cover with plastic wrap and chill at least 1 hour.
  5. Preheat the oven to 350 degrees. Line (2) large cookie sheets with parchment paper.
  6. Scoop the dough out in 1 1/2 tablespoonfuls and place on the prepared baking sheets (I used a 1 1/2" cookie scoop), about 2" apart. Bake separately on the middle rack of the oven for 10-12 minutes or until golden brown around the edges, rotating the pans halfway through cooking time.
  7. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack. The cookies will firm up as they cool.
  8. Store the cookies in an airtight container at room temperature for about a week and enjoy!

Notes

  • *If your coconut oil is solid, simply measure out what you need and microwave it for just a few seconds to soften. Alternatively, if it's melted, chill until it's at the right consistency.
  • **To bring your egg to room temperature quicker, place it in a bowl of warm water and let stand for about 5 minutes.
  • Omit the coconut, walnuts and raisins if you're not a fan!

Nutrition Information:

Yield:

24

Serving Size:

1 cookie

Amount Per Serving: Calories: 156 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 86mg Carbohydrates: 21g Fiber: 2g Sugar: 8g Protein: 3g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

 

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