Meatless Monday’s: Easy Oat & Carrot Cookies

When it comes to cookies, they don’t have to be overly sweet or indulgent to hit the spot. Enter the Easy Oat & Carrot Cookies—a delightfully wholesome, guilt-free treat that’s as versatile as it is delicious.

These cookies combine the natural sweetness of grated carrots, the nuttiness of whole-grain flour, and the hearty texture of oats, all brought together with a touch of cinnamon spice. They’re perfect as a mid-morning snack, a grab-and-go breakfast, or even a healthier dessert option.

The best part? They’re quick and easy to make with ingredients you likely already have in your pantry. No fancy tools or advanced skills needed—just a little mixing, baking, and the irresistible aroma of cinnamon wafting through your kitchen. Who knew cookies could be this nourishing and tasty?

Whether you’re serving them to guests or keeping them all to yourself (we won’t judge), these cookies are sure to satisfy.

What You Need

Ingredients:
1 medium carrot, grated
1 cup (100g) instant oats
⅔ cup (100g) whole-grain flour
1 tsp. baking powder
1 tsp. ground cinnamon
3 tbsp. coconut oil, melted
1 egg
1 tsp. vanilla extract
5 tbsp. (75ml) maple syrup

Directions

Preheat the oven to 340°F (170°C) and line a baking tray with parchment paper.
In a large bowl, combine oats, flour, baking powder, and cinnamon.
In a separate bowl, whisk together the egg, melted coconut oil, vanilla extract, and maple syrup.
Gradually fold the dry ingredients into the wet mixture until combined. Then, mix in the grated carrot.
Spoon heaping tablespoons of the mixture onto the prepared tray, shaping each into a round cookie. Leave enough space between each cookie, as they will spread slightly during baking.
Bake for 12-15 minutes or until the cookies are golden brown.
Allow the cookies to cool completely before serving.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to three days.
Makes 8 cookies.

Calories per serving: 181
Fats per serving: 7 grams
Protein per serving: 3 grams
Carbohydrates per serving: 26 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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