These Carrot Oatmeal Cookies are perfectly soft and delicious. Made with natural sweeteners like applesauce and maple syrup, these hearty cookies will be a hit all day long!
In a large bowl, combine all the dry ingredients. In a medium bowl, add all the wet ingredients.
Combine the dry and wet ingredients. Be careful not to overmix. Fold in carrots and walnuts.
Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. Using slightly wet fingers, flatten to desired texture.
Bake for 10-12 minutes, or until cookies are lightly golden.
Notes
These carrot cookies will not spread much so if you desire a more bread-y texture, flatten slightly. For chewy texture, flat out as thin as possible.
Put parchment paper or a silicone mat on your cookie sheets for easy clean-up.
Transfer leftover cookies to an airtight container and store on the counter for up to 3 days or in the refrigerator for up to a week.
You can also freeze for up to 3 months. I recommend using the flash freeze method that I use for freezing muffins so that they won't clump together.