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Easy Carrot Cake Oatmeal Cookies

These scrumptious Easy Carrot Cake Oatmeal Cookies combine the flavors of a classic carrot cake with the bite of oatmeal for a healthy and delightful treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 cup grated carrots Make sure carrots are finely grated for optimal texture.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour Gluten-free flour can be used as a substitute.
  • 1/2 teaspoon baking powder Ensure freshness for best results.
  • 1/2 teaspoon baking soda Ensure freshness for best results.
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1/4 cup chopped walnuts or pecans Optional; can be omitted for nut-free.
  • 1/4 cup raisins Optional; can be omitted.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine rolled oats, grated carrots, brown sugar, granulated sugar, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to distribute evenly.
  3. In another bowl, mix the vegetable oil and vanilla extract. Pour this mixture into the dry ingredients and stir until fully combined. Add nuts or raisins if desired.
  4. Scoop out mounds of dough onto a parchment-lined baking sheet, leaving space between each.
Baking
  1. Bake for 12-15 minutes or until the edges are golden brown.
  2. Remove from the oven and allow to cool on the sheet for a couple of minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week. Freezing is possible; place cookies in a single layer, freeze, and transfer to a zip-lock bag for up to three months.