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

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)

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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.

Walnuts and raisins are optional but add nice texture and sweetness.

To make vegan, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested 5 minutes).

For gluten-free, substitute whole wheat flour with a gluten-free baking blend.

Cookies store well at room temperature for up to 4 days or freeze up to 3 months.

Reheat frozen cookies gently in the microwave for about 10 seconds to restore softness.

Variations include swapping walnuts for pecans or adding mini chocolate chips.