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