Name: Carrot Cake Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 1 cup instant oats; 3/4 cup whole wheat flour; 1 1/2 tsp baking powder; 1 1/2 tsp ground cinnamon; 1/8 tsp salt; 2 tbsp coconut oil or unsalted butter, melted; 1 large egg, room temperature; 1 tsp vanilla extract; 1/2 cup maple syrup or honey; 3/4 cup finely grated carrots (about 2 medium); Optional: 2 tbsp raisins or chopped walnuts

Soft, chewy, and full of cozy spice, these carrot cake oatmeal cookies are my go-to when I’m craving something sweet but still wholesome. They combine the comforting flavors of carrot cake with the hearty texture of oats and a touch of natural sweetness from maple syrup or honey. Whether I’m enjoying them with a cup of tea or packing them into lunchboxes, they always hit the spot.

Ingredients

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

1 cup instant oats

3/4 cup whole wheat flour

1 1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1/8 tsp salt

2 tbsp coconut oil or unsalted butter, melted

1 large egg, room temperature

1 tsp vanilla extract

1/2 cup maple syrup or honey

3/4 cup finely grated carrots (about 2 medium)

Optional: 2 tbsp raisins or chopped walnuts

Directions

I preheat my oven to 325°F (163°C) and line a baking sheet with parchment paper.

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

In a separate large bowl, I combine the melted coconut oil (or butter), egg, and vanilla extract. Then, I stir in the maple syrup or honey until smooth.

I slowly add the dry ingredients into the wet mixture, stirring until just combined. Then I fold in the grated carrots and any optional add-ins like raisins or walnuts.

I chill the dough for 30 minutes so the cookies hold their shape better when baking.

Using a tablespoon, I drop the dough onto the lined baking sheet and gently flatten each one.

I bake the cookies for 11–14 minutes, just until the edges are set and the centers still look a little soft.

After baking, I let them cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 14 cookies.

Prep Time: 10 minutes

Chill Time: 30 minutes

Bake Time: 12 minutes

Total Time: 52 minutes
Each cookie is around 85 kcal, making it a light and satisfying treat.

Variations

I sometimes use honey instead of maple syrup when I want a slightly different flavor profile.

Chopped pecans or shredded coconut make a great mix-in if I want a bit more texture.

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

If I’m baking for kids, I leave out the nuts and keep them plain or add just a handful of raisins.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. When I want to enjoy one later, I either let it thaw at room temperature or warm it for 10–15 seconds in the microwave to bring back that just-baked softness.

FAQs

How do I keep the cookies from spreading too much?

Chilling the dough for 30 minutes really helps prevent spreading. I make sure not to skip that step if I want the cookies to hold their shape.

Can I use old-fashioned oats instead of instant oats?

Yes, but I prefer to pulse them a few times in a food processor so they’re closer to the texture of instant oats, which gives the cookies a softer consistency.

Are these cookies suitable for kids?

Definitely. They’re lower in sugar and made with wholesome ingredients, so I feel good offering them as a lunchbox treat or afternoon snack.

Can I make these cookies vegan?

Yes, I swap the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use coconut oil and maple syrup for a fully vegan version.

What’s the best way to grate carrots for this recipe?

I use the fine side of a box grater so the carrots blend smoothly into the dough and bake evenly throughout the cookies.

Conclusion

These carrot cake oatmeal cookies are one of my favorite healthier bakes. They’re soft, naturally sweet, and packed with warm spices and wholesome ingredients. Whether I want a snack, a light dessert, or something to share, they always deliver both flavor and comfort. I love how simple they are to make and how versatile the mix-ins can be. They’re the perfect balance of treat and nourishment.

Recipe:

Carrot Cake Oatmeal Cookies

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Author: Sophia
Total Time: 52 minutes
Yield: 14 cookies
Diet: Vegetarian

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Description

Soft, chewy carrot cake oatmeal cookies made with wholesome ingredients like oats, whole wheat flour, grated carrots, and naturally sweetened with maple syrup or honey. A healthy and cozy treat perfect for snacking or dessert.