If you love carrot cake, you will love these carrot oatmeal cookies. They are soft and perfectly spiced just like a slice of cake. I love having a bunch of these in the house for those days when a mid-afternoon cookie craving hits (which is pretty much everyday).
These carrot cookies are moist and chewy and since they are made with fresh carrots and oatmeal they are also pretty filling. Eating one is like having a mini slice of carrot cake. This is definitely the best oatmeal carrot cookie recipe out there!
If you love the spiced flavors of carrot cake as much as my family does, you should also try these carrot cake protein balls or this delicious apple carrot loaf cake complete with cream cheese frosting.
Ingredient Notes
- Oats - You can't have oatmeal cookies without oats! Use old-fashioned rolled oats here as other types won't give you the same cookie texture.
- All-Purpose Flour - A little flour is needed to hold the cookies together and give them a nice soft texture.
- Baking Powder - This leavening agent gives us nice thick, soft cookies.
- Cinnamon and Allspice - Spices are the secret to getting that carrot cake flavor!
- Salt - Just a little bit of salt is needed to balance the sweet ingredients.
- Butter - I've used unsalted butter. Vegan butter would also work if you're dairy free. You can also substitute with melted coconut oil if you prefer.
- Eggs - Eggs help to bind the cookie dough together and to keep it soft and cake like. I have also tested this recipe with two flax eggs and it works wonderfully for an egg free option.
- Vanilla Extract - Add a little sweetness and depth to the flavor.
- Maple Syrup - I've used maple syrup to naturally sweeten these cookies. You can substitute with honey if you prefer.
- Grated Carrots - Make sure to grate your own carrots. The pre-shredded type from the store are too dry to make good cookies.
See recipe card for ingredient list with quantities.
Variations
- Make it Vegan - Replace the butter with vegan butter and use two flax eggs in place of the eggs.
- Add nuts - Chopped pecans or walnuts would be delicious in these cookies.
- Add raisins or dried cranberries
How to Make Carrot Oatmeal Cookies
These carrot cookies are very easy to make and don't require a mixer.
- STEP 1: Combine the oats, flour, baking powder, cinnamon, allspice and salt in a mixing bowl. Whisk together to mix well.
- STEP 2: Add the melted butter, eggs, vanilla and maple syrup to a large mixing bowl. Whisk until well combined.
- STEP 3: Add the dry ingredients into the bowl with the wet ingredients. Fold together for a few strokes with a spatula.
- STEP 4: Add the shredded carrots and fold a few more times until they are evenly incorporated.
- STEP 5: Chill for 30 minutes. Then portion into 12 cookie dough balls and place on your baking sheet. Flatten them slightly before baking.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. The cookies may soften more during storage.
More cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Carrot Oatmeal Cookies
Ingredients
- 1 ¼ Cup Old-Fashioned Rolled Oats
- ½ Cup All-Purpose Flour
- 2 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
- ½ teaspoon Allspice
- ⅛ teaspoon Salt
- ½ Cup Butter melted and cooled
- ½ Cup Maple Syrup
- 2 Eggs or flax eggs
- 2 teaspoon Vanilla Extract
- 1 Cup Grated Carrots
Instructions
- Combine the oats, flour, baking powder, cinnamon, allspice and salt in a mixing bowl. Whisk to mix.1 ¼ Cup Old-Fashioned Rolled Oats, ½ Cup All-Purpose Flour, 2 teaspoon Baking Powder, 2 teaspoon Ground Cinnamon, ½ teaspoon Allspice, ⅛ teaspoon Salt
- Add the melted butter, maple syrup, eggs, and vanilla to a large mixing bowl. Whisk until well combined.½ Cup Butter, ½ Cup Maple Syrup, 2 Eggs, 2 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and fold together a few strokes with a spatula.
- Add the shredded carrots and fold them in until they are evenly distributed.1 Cup Grated Carrots
- Cover the mixing bowl with plastic wrap and refrigerate it for 30 minutes.
- Preheat oven to 350 °F (177 °C) and line two baking sheets with parchment paper.
- Use a ¼ cup (or a large ice cream scoop) to scoop the cookie dough into balls. Place them on the prepared baking sheets spread about 2 inches apart. Flatten the balls slightly so they resemble hockey pucks.
- Bake the cookies in the preheated oven for 15 minutes or until the edges are just set.
- Remove from the oven and cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Nutrition
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