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Easy Carrot Cake Oatmeal Cookies

Delicious and chewy cookies that combine the flavors of carrot cake with oatmeal for a healthy yet indulgent treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the rolled oats, grated carrots, brown sugar, granulated sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, whisk together the vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in walnuts or raisins if using.
  5. Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, spacing them a couple of inches apart.
  6. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For variations, swap walnuts with chopped almonds or pistachios, and use dried cranberries or apricots instead of raisins. Store cookies in an airtight container for up to a week or freeze for up to three months. Reheat in the microwave for 10-15 seconds before enjoying.