Carrot Cake Oatmeal Cookies

Why You’ll Love This Recipe

I love how these cookies bring together flavor and nutrition. They’re soft, lightly sweetened, and full of wholesome texture. Whether I’m looking for a healthier treat or prepping something satisfying for busy mornings, these cookies fit right in. Plus, they’re easy to make, customizable, and freezer-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup finely grated carrot (about 1 medium carrot)
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 large egg
2 tablespoons unsweetened applesauce

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, I mix together the rolled oats, whole wheat flour, cinnamon, salt, and baking soda.

3. Then I stir in the grated carrots, along with nuts and raisins if I’m using them.

4. In a separate bowl, I whisk together the maple syrup, melted coconut oil, vanilla extract, egg, and applesauce.

5. I pour the wet ingredients into the dry mixture and stir until just combined.

6. Using a tablespoon, I scoop the dough and drop it onto the baking sheet, spacing each cookie about 2 inches apart.

7. I bake the cookies for 10–12 minutes, just until they’re lightly golden and set.

8. After baking, I let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 18 cookies
Calories: 110 kcal per cookie

Variations

• I sometimes swap the maple syrup for honey when I want a slightly different sweetness.

• For added texture, I toss in shredded coconut or sunflower seeds.

• Chopped dried pineapple or dates give it a more tropical twist.

• To make them gluten-free, I use certified gluten-free oats and a 1:1 gluten-free flour blend.

• When I want extra protein, I add a scoop of vanilla protein powder and reduce the flour slightly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them and just grab a couple when I need a quick snack. They thaw at room temperature in about 10 minutes or reheat in the microwave for a few seconds.

FAQs

Can I make these cookies vegan?

Yes, I replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and they turn out great.

Do I have to use coconut oil?

No, I’ve substituted it with melted butter or avocado oil and had good results each time.

Can I use quick oats instead of rolled oats?

I prefer rolled oats for texture, but quick oats work if that’s what I have—they just make the cookies a bit softer.

Are these cookies freezer-friendly?

Definitely. I freeze them in a single layer first, then transfer to a bag or container. They last up to 3 months frozen.

Can I use pre-shredded carrots?

I find that finely grating a fresh carrot gives the best texture and moisture, but pre-shredded will work in a pinch if I chop them smaller.

Conclusion

These Carrot Cake Oatmeal Cookies are a delicious, nourishing treat I can feel good about. Whether I enjoy them with my morning coffee or pack them in a lunchbox, they’re a perfect blend of cozy flavor and healthy ingredients. They’ve become a go-to snack in my kitchen, and I never get tired of baking a batch.