Wholesome Carrot Cake Oatmeal Cookies Recipe for All Ages

Soft, chewy, and packed with wholesome goodness, these carrot cake oatmeal cookies blend the warmth of classic spices with a delightful twist.

Hearty oats mingle perfectly with sweet, earthy carrots in this irresistible homemade treat.

The aroma of cinnamon and nutmeg dances through your kitchen, promising a comforting bite of pure happiness.

Each cookie carries the nostalgic charm of carrot cake, reimagined as a delectable handheld delight.

Studded with plump raisins and a hint of vanilla, these cookies offer a nutritious and indulgent snack that satisfies both health-conscious and dessert-loving souls.

The balance of textures—crisp edges and tender center—makes these cookies impossible to resist.

Grab an apron and let’s bake a batch that’ll have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: 1 hour

Calories: 139 kcal

Servings: 13

Ingredients in Carrot Cake Oatmeal Cookies

• Rolled Oats: Hearty base that provides a rustic, wholesome texture and nutty undertone to the cookies.
• All-Purpose Flour: Essential binding agent that gives structure and softness to the cookie's crumb.
• Baking Powder: Crucial leavening agent that helps cookies rise and become light and fluffy.
• Ground Cinnamon: Warm spice that adds depth and classic carrot cake flavor profile.
• Salt: Enhances overall flavor and balances the sweetness of the cookies.

• Coconut Oil: Adds rich moisture and subtle tropical notes while creating a tender cookie texture.
• Egg: Provides structure, richness, and helps bind ingredients together seamlessly.
• Vanilla Extract: Introduces aromatic depth and rounds out the cookie's complex flavor.
• Maple Syrup: Natural sweetener that brings delicate caramel undertones and smooth sweetness.

• Grated Carrots: Signature ingredient that brings moisture, natural sweetness, and authentic carrot cake essence to the cookies.

Tools for Baking Carrot Cake Oatmeal Cookies

• Mixing Bowls: Two medium-sized bowls for dry and wet ingredients.
• Whisk: Essential for blending ingredients smoothly.
• Measuring Cups and Spoons: Precise measurements for perfect cookies.
• Baking Sheet: For baking the cookies evenly.
• Silicone Baking Mat or Parchment Paper: Prevents sticking and ensures easy cleanup.
• Spatula: For flattening cookie dough and transferring cookies.
• Grater: To shred fresh carrots for the recipe.
• Wire Rack: For cooling cookies after baking.

Carrot Cake Oatmeal Cookies: Step-by-Step

• Dry Ingredient Harmony

Gather your mixing bowl and whisk together oats, flour, baking powder, cinnamon, and salt into a smooth blend that promises deliciousness.

• Wet Ingredient Magic

In a separate bowl, combine melted coconut oil, egg, and vanilla extract, stirring in maple syrup until everything whispers sweet promises.

• Dough Preparation

Gently fold dry ingredients into wet mixture, adding grated carrots for a vibrant twist. Cover and let the dough rest in the refrigerator, allowing flavors to mingle and develop depth.

• Oven Warmup

Warm your oven to a cozy 325°F and line a baking sheet with parchment paper, creating the perfect stage for cookie transformation.

• Cookie Creation

Scoop chilled dough onto the baking sheet, creating rounded mounds. Softly press each cookie to help them settle into their delectable shape.

• Baking Perfection

Bake for 12-15 minutes until edges look golden and tops feel sturdy. Let cookies rest on the baking sheet, then transfer to a cooling rack to complete their journey from dough to delightful treat.

Tips & Swaps for Carrot Cake Oatmeal Cookies

• Swap grated carrots with zucchini for a different veggie twist.
• Fold in chopped walnuts or pecans to add delightful crunch and extra protein.
• Drizzle cream cheese glaze over cooled cookies for a tangy, sweet finish that complements the warm spices.
• Keep cookies fresh by storing in an airtight container at room temperature for up to 5 days, or freeze for longer enjoyment.

Presenting Carrot Cake Oatmeal Cookies

• Cozy Breakfast Companion: Pair these cookies with a warm mug of chai tea or creamy cappuccino for a delightful morning treat that brings comfort and sweetness.
• Dessert Plate Elegance: Arrange cookies alongside a small scoop of vanilla bean ice cream or a dollop of Greek yogurt for an elevated dessert experience that highlights their rustic charm.
• Healthy Snack Pack: Pack these nutritious cookies in a lunch box or hiking bag as a wholesome energy booster with natural carrot sweetness and hearty oatmeal goodness.
• Gifting Gourmet Touch: Wrap a few cookies in parchment paper, tie with a pretty ribbon, and create a homemade gift that shows personal care and baking love.

Keeping Carrot Cake Oatmeal Cookies Fresh

• Fridge Fresh Keeper: Store cookies in an airtight container inside the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking and maintain their delightful texture.
• Make-Ahead Magic: Prepare cookie dough in advance and refrigerate for up to 3 days before baking. This technique allows flavors to develop and makes spontaneous baking easier.
• Freezer Friend Strategy: Wrap unbaked cookie dough balls tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 2 months. Bake directly from frozen state, adding 2-3 extra minutes to cooking time.
• Crispness Maintenance Trick: Add a small piece of bread to the storage container to help cookies retain their soft, chewy consistency. Replace bread slice every few days to keep cookies tasting freshly baked.

Fluffy Carrot Cake Oatmeal Cookies Recipe

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• Total Time: 1 hour
• Yield: 13 1x

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Description

Hearty carrot cake oatmeal cookies blend wholesome ingredients with classic dessert nostalgia. Warm spices and sweet carrots create a comforting treat you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 1 large egg (room temperature)
• 1 cup / 100 g instant oats (gluten-free if necessary)
• ¾ cup / 90 g whole wheat or gluten-free flour
• ¾ cup / 68 g grated carrots (about 1 medium carrot, peeled)
• ½ cup / 120 mL pure maple syrup
• 2 tbsps / 28 g coconut oil or unsalted butter (melted and cooled)
• 1 tsp vanilla extract
• 1 ½ tsps ground cinnamon
• 1 ½ tsps baking powder
• 1/8 tsp salt

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Instructions

1. Mixture Preparation: Combine dry ingredients in a mixing bowl, ensuring uniform distribution of oats, flour, baking soda, cinnamon, and salt.
2. Wet Ingredient Fusion: Whisk melted butter, egg, and vanilla extract until smooth, then blend in maple syrup for added sweetness.
3. Dough Development: Merge wet and dry mixtures with minimal stirring, gently folding in grated carrots to create a cohesive dough. Chill the mixture for 30 minutes to enhance flavor melding and texture.
4. Baking Preparation: Preheat oven to 350°F and line a baking sheet with parchment paper. Remove chilled dough and form 14 uniform cookie mounds, slightly flattening each for optimal shape.
5. Baking Process: Place cookie sheet in preheated oven and bake for 12-15 minutes until edges turn golden and centers feel set. Allow cookies to rest on baking sheet for additional firming.
6. Cooling and Serving: Transfer cookies to a wire rack, letting them cool completely to achieve perfect texture and allow flavors to settle before enjoying the delectable treats.

Notes

• Chill for Flavor Fusion: Refrigerating the dough for 30 minutes allows ingredients to meld, enhancing overall taste and texture of the cookies.
• Gentle Mixing Matters: Stir dry and wet ingredients minimally to prevent tough, dense cookies; a light touch ensures tender, soft results.
• Uniform Sizing Technique: Use a cookie scoop or tablespoon for consistent cookie size, ensuring even baking and professional-looking treats.
• Cooling is Crucial: Let cookies rest on the baking sheet for a few minutes after removing from oven to complete cooking and prevent breaking when transferred to a cooling rack.

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 139
• Sugar: 7g
• Sodium: 38mg
• Fat: 6g
• Saturated Fat: 5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 19mg