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Carrot Cake Oatmeal Cookies

These delicious Carrot Cake Oatmeal Cookies combine the flavors of classic carrot cake with the chewy texture of oatmeal, perfect for a sweet snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 cup grated carrots
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour Can substitute with whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped walnuts or pecans Can omit for nut allergies
  • 1/2 cup raisins or dried cranberries Optional for added sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a mixing bowl, combine the rolled oats, grated carrots, brown sugar, granulated sugar, flour, baking soda, cinnamon, nutmeg, and salt. Mix well until all dry ingredients are fully incorporated.
  3. In a separate bowl, whisk together the vegetable oil or melted coconut oil with the egg and vanilla extract until smooth.
  4. Add the wet mixture to the dry mixture and fold in until just combined. You can also add optional ingredients like chopped nuts and raisins at this stage.
  5. Scoop out the dough onto the prepared baking sheet, ensuring to leave space for the cookies to spread as they bake.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.
  2. Enjoy! Your delicious Carrot Cake Oatmeal Cookies are now ready to be devoured!

Notes

For a chewier cookie, bake for 10 minutes; for a crispier version, bake a bit longer. Store cookies in an airtight container for up to a week or freeze them for up to three months.