Imagine everything you love about carrot cake, warm spices, grated carrots, chewy raisins, and crunchy walnuts, packed into a soft, hearty cookie. That’s exactly what you get with Easy Carrot Cake Oatmeal Cookies. These cookies are wholesome enough for an afternoon snack yet sweet enough to feel like a treat. With the natural goodness of oats and carrots, they’re a great balance of comfort and nutrition.
Perfect for spring gatherings, lunchbox snacks, or simply enjoying with a cup of tea, this recipe is easy, adaptable, and oh-so satisfying.
Why You’ll Love Carrot Cake Oatmeal Cookies
Carrot cake and oatmeal cookies are both classics on their own—but when combined, they deliver the best of both worlds.
- Soft and chewy texture – Thanks to oats and carrots.
- Nutrient boost – Carrots provide fiber, beta-carotene, and natural sweetness.
- Customizable mix-ins – Add raisins, walnuts, or even shredded coconut.
- Quick to make – One bowl, simple steps, and no fancy equipment needed.
- Perfect flavor balance – Warming spices like cinnamon, nutmeg, and ginger.
Key Ingredients
- Rolled oats – For hearty, chewy texture.
- Grated carrots – Freshly shredded, adding moisture and natural sweetness.
- Whole wheat or all-purpose flour – Provides structure while keeping it wholesome.
- Coconut sugar or brown sugar – Deep, caramel-like sweetness.
- Egg – Helps bind ingredients (flax egg works for vegan).
- Coconut oil or butter – Adds richness and moisture.
- Warm spices – Cinnamon, nutmeg, and a hint of ginger.
- Mix-ins – Raisins, walnuts, or shredded coconut for texture and flavor.
Optional: Cream cheese glaze for a true carrot cake cookie experience!
Step-by-Step Recipe
Ingredients (makes about 18 cookies)
- 1 cup rolled oats
- ¾ cup flour (whole wheat or all-purpose)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar or brown sugar
- ⅓ cup melted coconut oil (or butter)
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup raisins (optional)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup shredded coconut (optional)
Optional Cream Cheese Glaze
- 2 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1–2 tsp milk (to thin if needed)
Directions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk oats, flour, baking soda, salt, and spices.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk sugar, melted coconut oil, egg, and vanilla until smooth.
- Stir in grated carrots.
Step 4: Combine
- Add dry mixture to wet ingredients. Stir until just combined.
- Fold in raisins, nuts, or coconut if using.
Step 5: Scoop and Bake
- Scoop dough into tablespoon-sized balls and place on baking sheet.
- Flatten slightly with the back of a spoon.
- Bake for 10–12 minutes, until edges are set and centers still look soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Step 6: Optional Glaze
- Mix cream cheese, powdered sugar, vanilla, and milk until smooth.
- Drizzle over cooled cookies for extra carrot cake flavor.
Tips for Perfect Carrot Cake Oatmeal Cookies
- Grate carrots finely – Prevents large chunks and helps the dough hold together.
- Don’t overbake – Cookies will firm up as they cool; keep centers soft for chewiness.
- Chill dough (optional) – For thicker cookies, chill dough for 20 minutes before baking.
- Mix-ins make magic – Raisins add chew, nuts add crunch, coconut adds sweetness, choose your favorites!
- Keep them fresh – Store in an airtight container at room temperature for up to 4 days.
Variations to Try
- Vegan Carrot Cake Cookies: Use flax egg + vegan cream cheese glaze.
- Gluten-Free: Swap flour for a gluten-free blend.
- Breakfast-Style Cookies: Reduce sugar slightly and add seeds (chia, flax, or pumpkin seeds).
- Extra Indulgent: Add white chocolate chips for a fun twist.
Why This Recipe Works for Any Occasion
- Spring and Easter: A lighter alternative to full carrot cake.
- Lunchbox-friendly: Nutritious enough for kids, especially without glaze.
- Holiday baking: Add them to cookie trays for a cozy, spiced option.
- Anytime snack: Pair with tea or coffee for a satisfying bite.
Serving Suggestions
- With tea or coffee – The spices pair beautifully with chai or espresso.
- As a dessert platter – Combine with lemon bars and brownies for variety.
- With cream cheese frosting – Turn cookies into sandwich cookies for an extra treat.
- On-the-go snack – Wrap individually and pack for busy days.
Conclusion
These Easy Carrot Cake Oatmeal Cookies are the perfect blend of chewy oatmeal comfort and spiced carrot cake goodness. They’re wholesome, customizable, and simple enough for weekday baking, yet impressive enough for special occasions. Whether you enjoy them plain or drizzled with cream cheese glaze, these cookies are a surefire way to bring smiles to your table.
So grab those carrots, oats, and spices, it’s time to bake a cookie that delivers warmth, nutrition, and pure joy in every bite.
Print
Easy Carrot Cake Oatmeal Cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Easy Carrot Cake Oatmeal Cookies combine the chewy goodness of oatmeal cookies with the warm spices and grated carrots of classic carrot cake. Perfectly spiced, naturally sweetened, and customizable with raisins, walnuts, or coconut. Great for snacks, spring gatherings, or lunchbox treats.
Ingredients
1 cup rolled oats
¾ cup flour (whole wheat or all-purpose)
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
½ tsp baking soda
¼ tsp salt
½ cup coconut sugar or brown sugar
⅓ cup melted coconut oil (or butter)
1 large egg (or flax egg for vegan option)
1 tsp vanilla extract
1 cup finely grated carrots (about 2 medium carrots)
½ cup raisins (optional)
½ cup chopped walnuts or pecans (optional)
¼ cup shredded coconut (optional)
Optional Cream Cheese Glaze:
2 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract
1–2 tsp milk (to thin if needed)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk oats, flour, baking soda, salt, and spices.
3. In a large bowl, whisk sugar, melted coconut oil, egg, and vanilla until smooth. Stir in grated carrots.
4. Add dry mixture to wet ingredients. Stir until just combined. Fold in raisins, nuts, or coconut if using.
5. Scoop dough into tablespoon-sized balls and place on baking sheet. Flatten slightly with the back of a spoon.
6. Bake for 10–12 minutes, until edges are set and centers still look soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.
7. Optional glaze: Mix cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cookies.
Notes
- Grate carrots finely to prevent large chunks.
- Don’t overbake; cookies firm up as they cool.
- Chill dough for thicker cookies.
- Store in airtight container up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg