Ingredients for Carrot Oatmeal Cookies
- 2 large eggs
- 1/2 cup packed light brown sugar
- Molasses
- Virgin Olive Oil
- Flour
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Quick Cooking Oats
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 1/2 cups rolled oats
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How to Make Carrot Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 large eggs, 1/2 cup packed light brown sugar, 1/2 cup unsweetened almond milk (or other plant-based milk), and 1/4 cup vegetable oil.
- In a separate bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 1/2 cups rolled oats, 1 1/2 cups grated carrots, and 1/2 cup raisins (optional).
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-13 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
1g
Carbs
3g
