These Carrot Oatmeal Cookies are soft and chewy with the flavor of carrot cake and the heartiness of an oatmeal cookie. Enjoy them plain or top with a simple glaze for an extra treat!
Spring is here and I always start thinking about carrot cake around this time of year. It's one of my favorites but, I don't always want to bake a cake so I made cookies instead. Soft and chewy oatmeal cookies with the delicious flavors of carrot cake. It's a perfect combination!
This recipe was inspired by my blueberry oatmeal cookies. Both cookies are a super delicious treat for any cookie monsters out there!
Jump to:
Ingredients
This recipe is made with common pantry items you may already have on hand. These cookies are egg and dairy free making them very budget friendly too.
- flax egg
- rolled oats
- all purpose flour
- baking soda
- salt
- carrot
- brown sugar
- cane sugar
- non dairy butter or oil
- applesauce
- cinnamon
- nutmeg
See recipe card for quantities.
Substitutions & Variations
- Gluten free - instead of all purpose flour, you can use a 1:1 gluten free flour
- Whole wheat - use white whole wheat instead of all purpose flour, if desired.
- Deluxe - make a simple glaze or cream cheese frosting to spread over the top and sprinkle with crushed walnuts or pecans. Instructions for glaze below.
How to make Carrot Oatmeal Cookies
These cookies are really simply to make. Start by peeling and grating carrots using the small holes on a box grater. Whisk together dry ingredients and wet ingredients. Then mix up the dough and chill before baking.
Combine dry ingredients in a large bowl. In another bowl combine wet ingredients, stirring to thoroughly combine.
Combine wet and dry ingredients stirring to combine. Rest dough for 1-2 hours.
Drop rounded spoonfuls of dough on prepared baking sheet.
Place into oven at 350 degrees Fahrenheit and bake for about 15 minutes.
💡 Top Tip
It may be tempting to skip the resting step and bake right away, but don't! This is necessary for the dough to firm up to prevent too much spreading and create a chewy cookie. It also gives the oats time to soften a little.
Equipment
There is no special equipment needed to make these cookies. Basic kitchen tools such as bowls, measuring cups and spoons, baking sheet and access to an oven is needed.
Storage
Store cookies in an air tight container on the counter. Good for 3-4 days.
Common Questions
Yes, both types will work well. The biggest difference will be the texture. Old fashioned oats will produce a heartier more chewy texture while quick oats will produce a less chewy cookie.
Brown sugar adds a caramel like flavor while keeping the cookie texture soft and chewy. Brown sugar contains molasses which attracts and retains moisture.
Baking soda yields a chewy golden brown cookie with crisp edges while baking powder produces a lighter, fluffier cookie. So it depends on what type of cookie you prefer.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these cookies:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Carrot Oatmeal Cookies
Ingredients
- 1 flax egg - 1 tablespoon ground flax seed + 2 tablespoon water
- 1 cup all purpose flour
- 1 ¼ cup oats - old fashioned or quick cook
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ½ cup brown sugar
- ¼ cup cane sugar
- ¼ cup non dairy butter, melted or neutral oil
- ¼ cup applesauce
- 1 cup finely grated carrot
Instructions
- In a large bowl, combine flour, oats, baking soda, salt, cinnamon and nutmeg. Whisk together very well. Set aside.1 cup all purpose flour, ½ teaspoon baking soda, 1 ¼ cup oats - old fashioned or quick cook, ¼ teaspoon salt, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg
- In another bowl combine brown sugar, cane sugar, non dairy butter or oil, applesauce, flax egg and carrot. Stir to thoroughly combine.½ cup brown sugar, ¼ cup cane sugar, ¼ cup non dairy butter, melted or neutral oil, ¼ cup applesauce, 1 cup finely grated carrot, 1 flax egg - 1 tablespoon ground flax seed + 2 tablespoon water
- Add dry ingredients to wet ingredients and stir just to combine. Cover and refrigerate 1-2 hours.
- When ready to bake preheat oven to 350 degrees and line baking sheet with a silicone mat or parchment paper.
- Drop rounded spoonfuls of dough onto prepared baking sheet.
- Bake for 13-15 minutes or until edges are little golden and slightly crisp.
- Cool on baking sheet as the cookies are a bit fragile until cooled.
Did you make this recipe? Let me know!