Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: PT-485747H56M49S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup whole wheat flour; 1/2 cup rolled oats; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 cup coconut oil, melted; 1/4 cup maple syrup; 1 large egg; 1 teaspoon vanilla extract; 1 cup finely shredded carrots (about 2 medium carrots); 1/3 cup chopped walnuts (optional); 1/3 cup raisins or golden raisins (optional)

Soft, moist carrot cake-inspired cookies packed with warm spices, shredded carrots, and a hint of sweetness—perfect for a cozy treat anytime.

Ingredients

1 cup whole wheat flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup coconut oil, melted

1 large egg

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup finely shredded carrots (about 2 medium carrots)

1/3 cup chopped walnuts (optional)

1/3 cup raisins or golden raisins (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the whole wheat flour, oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

In a separate bowl, combine the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients until just combined. Then fold in the shredded carrots, walnuts, and raisins.

Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.

Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies. Prep time is around 15 minutes, with a baking time of 12 to 15 minutes, so total time from start to finish is approximately 30 minutes.

Variations

I sometimes swap the walnuts for pecans or leave out nuts altogether for a nut-free version. To make it vegan, I replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes). If I want a little extra sweetness, I might add a handful of mini chocolate chips or swap raisins for dried cranberries. For a gluten-free version, I substitute the whole wheat flour with a gluten-free baking blend.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just wrap them tightly and place them in a freezer-safe bag or container for up to 3 months. When I want to enjoy a frozen cookie, I let it thaw at room temperature or warm it gently in the microwave for about 10 seconds to bring back that soft, fresh-baked texture.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour works fine if you prefer a lighter texture, but I find whole wheat adds a nice nutty flavor and extra fiber.

Are these cookies vegan-friendly?

They can be! Just replace the egg with a flax or chia egg, and make sure your maple syrup and other ingredients are vegan-certified.

Can I omit the nuts and raisins?

Absolutely. The nuts and raisins add texture and sweetness, but leaving them out still results in delicious cookies.

How do I shred the carrots finely?

I usually use a fine grater or a food processor with a shredding attachment to get the right texture.

Can I double this recipe?

Yes, doubling is easy—just make sure you have enough baking sheets and space in the oven, or bake in batches.

Conclusion

These carrot cake cookies are a go-to when I want a cozy, wholesome treat that’s quick to make and full of flavor. They bring the best parts of carrot cake into a simple cookie form that’s easy to share and enjoy anytime. I hope you find them as comforting and delicious as I do!