They’re perfect as breakfast cookies, an afternoon snack, or a healthier dessert option. The best part? They’re simple to make and can easily be adapted to suit different dietary needs.
Why You’ll Love This Recipe
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Soft, chewy, and full of cozy carrot cake flavor.
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Made with wholesome oats and shredded carrots.
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Perfect for breakfast, snacks, or dessert.
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Easy to make gluten free or dairy free.
Ingredients
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1 cup old-fashioned oats
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¾ cup flour (all-purpose or gluten free blend)
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon cinnamon
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¼ teaspoon nutmeg
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¼ teaspoon salt
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½ cup brown sugar
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⅓ cup melted butter or coconut oil
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1 egg
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1 teaspoon vanilla extract
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1 cup shredded carrots (about 2 medium carrots)
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Optional: ½ cup raisins or chopped nuts
Instructions
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Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix dry ingredients: In a bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Mix wet ingredients: In a separate bowl, whisk sugar, melted butter, egg, and vanilla until combined.
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Combine: Stir in shredded carrots, then fold in the dry mixture. Add raisins or nuts if desired.
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Scoop and bake: Drop spoonfuls of dough onto the baking sheet. Bake for 10–12 minutes, until edges are set but centers are still soft.
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Cool and serve: Let cool for a few minutes before transferring to a rack.
Tips and Variations
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Add cream cheese glaze for a true carrot cake cookie experience.
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Swap raisins for chopped dates or dried cranberries.
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Store in an airtight container for up to 4 days or freeze for later.
Final Thoughts
These carrot cake oatmeal cookies are a wholesome twist on a classic dessert, giving you the flavors of carrot cake in a simple, portable cookie. Whether enjoyed as a grab-and-go breakfast or a cozy afternoon snack, they’re sure to become a family favorite.