Carrot Oatmeal Cookies Recipe

Name: Carrot Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gluten-free rolled oats; 1/2 cup buckwheat flour; 1/2 cup quinoa flour; 1 tsp baking powder; 1/2 tsp sea salt; 2/3 cup chopped hazelnuts; 3/4 cup grated carrot; 1/2 cup maple syrup; 1/2 cup coconut oil, melted; 1 tsp grated fresh ginger

Servings: persons

1 cup gluten-free rolled oats
1/2 cup buckwheat flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp sea salt
2/3 cup chopped hazelnuts
3/4 cup grated carrot
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 tsp grated fresh ginger

1
Preheat the oven to 350u00b0F. Line 2 baking pans with parchment paper.
2
Stir oats, flours, baking powder and salt in large bowl. Add the hazelnuts and carrot.
3
Whisk the maple syrup, coconut oil and ginger in a small bowl. Add to the dry ingredients and stir until just combined.
4
Drop level tablespoons of mixture onto the prepared pans, leaving about 2 inches between each cookie.
5
Bake for 10-12 mins or until the cookies are golden on top and bottom. Cool in pans 10 mins. Remove from pans; cool completely on wire rack. Stored in an airtight container or cookie jar in a cool, dry place up to 1 week.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup gluten-free rolled oats, 1/2 cup buckwheat flour, 1/2 cup quinoa flour, 1 tsp baking powder, and more.

Yes, Carrot Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Oatmeal Cookies

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