Name: Carrot Cake Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/4 cups rolled oats; 1/2 cup whole wheat flour; 1/2 tsp cinnamon; 1/4 tsp salt; 1/4 tsp baking soda; 1/2 cup finely grated carrot (about 1 medium carrot); 1/4 cup chopped walnuts or pecans (optional); 1/4 cup raisins (optional); 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 1 large egg; 2 tbsp unsweetened applesauce

Jump to Recipe·Print Recipe

These Carrot Cake Oatmeal Cookies are a deliciously healthy twist on the classic dessert. Packed with oats, finely grated carrots, and a hint of cinnamon, they deliver the perfect balance of sweetness and spice. Whether you enjoy them as a wholesome snack or a tasty breakfast treat, these cookies are sure to become a staple in your kitchen!

Carrot Cake Oatmeal Cookies

Ingredients

1 ¼ cups rolled oats

½ cup whole wheat flour

½ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon baking soda

½ cup finely grated carrot (about 1 medium carrot)

¼ cup chopped walnuts or pecans (optional)

¼ cup raisins (optional)

¼ cup maple syrup

¼ cup coconut oil, melted

1 teaspoon vanilla extract

1 large egg

2 tablespoon unsweetened applesauce

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mix together the oats, whole wheat flour, cinnamon, salt, and baking soda.

Stir in the grated carrots, walnuts, and raisins (if you're using them).

In a separate small bowl, whisk together the maple syrup, coconut oil, vanilla extract, egg, and applesauce.

Add the wet ingredients to the dry ingredients and stir until just combined.

Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten each cookie slightly with the back of a spoon.

Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Variations

Nut-Free: If I prefer to keep these cookies nut-free, I can simply omit the walnuts or pecans and they’ll still be delicious.

Vegan Option: To make these cookies vegan, I can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, mixed and let sit for 5 minutes).

Gluten-Free: I can use certified gluten-free rolled oats and a gluten-free flour blend to make these cookies gluten-free.

Dried Fruit: I like to add chopped dried apricots or dates for a different flavor profile in place of raisins.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they’ll stay fresh for about 4-5 days. If I want to keep them for longer, I can refrigerate them, and they’ll last for up to a week. For reheating, I simply pop them in the microwave for a few seconds to bring back the warmth and softness, or I place them in the oven for a few minutes at 300°F (150°C).

FAQs

Can I make these cookies without eggs?

Yes, I can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan version.

Can I use regular flour instead of whole wheat flour?

I can use all-purpose flour if I prefer, but whole wheat flour adds a nutty flavor and extra fiber.

Can I freeze these cookies?

Yes, I can freeze the baked cookies for up to 3 months. To do so, I simply place them in an airtight container or freezer bag, and then thaw at room temperature when ready to eat.

Can I make these cookies ahead of time?

Absolutely! I love making the dough ahead of time and storing it in the fridge for up to 24 hours. That way, I can bake them fresh when I want a warm, homemade cookie.

Are these cookies gluten-free?

If I want to make these cookies gluten-free, I can use certified gluten-free oats and a gluten-free flour blend.

Conclusion

These Carrot Cake Oatmeal Cookies have quickly become one of my favorite recipes. Not only do they taste amazing, but they’re also healthy, versatile, and super easy to make. Whether I’m enjoying them for breakfast, as an afternoon snack, or even as a light dessert, they never disappoint. Give them a try, and I’m sure you’ll love them just as much as I do!

Recipe:

Carrot Cake Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 22 minutes
Yield: 18 cookies
Diet: Vegetarian

Print Recipe

Description

These Carrot Cake Oatmeal Cookies are a healthy twist on the classic dessert. With oats, grated carrots, and a hint of cinnamon, they're perfect for a snack or breakfast treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the oats, whole wheat flour, cinnamon, salt, and baking soda.
Stir in the grated carrots, walnuts, and raisins (if you're using them).
In a separate small bowl, whisk together the maple syrup, coconut oil, vanilla extract, egg, and applesauce.
Add the wet ingredients to the dry ingredients and stir until just combined.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.