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Oatmeal Carrot Cookies Recipe

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These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting!

These cookies are one of our favorites, just like my Pumpkin Oatmeal Chocolate Chip Cookies and Oatmeal Chocolate Chip M&M Cookies.

carrot oatmeal cookies Oatmeal Carrot Cookies Recipe

OATMEAL CARROT COOKIES

Oatmeal cookies are my favorite to make. They are so versatile, you can have a different one every day. This new version with shredded carrots is joining the ranks. These Oatmeal Carrot Cookies are soft, moist and taste like carrot cake! You can make these cookies with zucchini or apples as well.

HOW TO MAKE OATMEAL COOKIES WITH CARROTS?

  • Start by peeling carrots. Shreed on the small hole side of your grater. You don’t want long strings of carrots in your cookies. I do that in my The Best Moist Carrot Cake recipe too.
  • Whisk dry ingredients in mixing bowl.
  • Whisk cooled butter with both sugars, egg and vanilla. Stir in carrots.
  • Combine both mixtures, cover bowl and chill for at least 2 hours.
  • Bake cookies for 9 minutes or until the edges are golden brown.

oatmeal cookies with carrots Oatmeal Carrot Cookies Recipe

WHAT DO I NEED TO MAKE OATMEAL CARROT COOKIES?

  • old-fashioned oats (not quick-cook!)
  • carrots
  • nuts, if desired
  • spices: cinnamon, nutmeg, cloves, ginger
  • flour
  • baking powder and baking soda
  • butter and egg
  • brown sugar and granulated white sugar
  • salt and vanilla

OATMEAL CARROT COOKIES VARIATIONS:

  • add raisins and shredded coconut
  • drizzle or spread cream cheese frosting on each cookie
  • bake in an 8″ pan and cut into cookie bars

More Oatmeal Cookies recipes:

pin it button Oatmeal Carrot Cookies Recipe

4.91 from 10 votes
carrot oatmeal cookies A 150x150 Oatmeal Carrot Cookies Recipe
Print
Oatmeal Carrot Cookies
Prep Time
10 mins
Cook Time
9 mins
chilling time
2 hrs
Total Time
19 mins
 
These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting!
Course: Dessert
Cuisine: American
Keyword: carrot cookies, oatmeal carrot cookies
Servings: 18 cookies
Calories: 158 kcal
Author: Anna
Ingredients
  • 1.5 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup shredded carrots See note
  • 1/2 cup chopped nuts if desired
  • 1/2 teaspoon vanilla
US Customary - Metric
Instructions
  1. In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, ginger, cloves and salt.
  2. In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.
  3. Combine wet ingredients with ddry ingredients and stir until well incorporated.
  4. Cover bowl with cookie dough and chill for at least 2 hours.
  5. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  6. Scoop cookie dough with 1.5 tablespoon size cookie scoop. Place 2" apart on sheet.
  7. Bake for 8 to 10 minutes. Nine minutes was my magic number.
Recipe Notes

Shreed on the small hole side of your grater. You don't want long strings of carrots in your cookies. I do that in my The Best Moist Carrot Cake recipe too.

Nutrition Facts
Oatmeal Carrot Cookies
Amount Per Serving
Calories 158 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 106mg5%
Potassium 97mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 1360IU27%
Vitamin C 0.4mg0%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. Paola says

    I really liked them but to me they’re missing more flavor… maybe more carrot/cinnamon/ginger next time (?). Not sure if this would be related to leaving the mix in the fridge for 12 hours (instead of 2). Will try again. Thanks!

    Reply

    • Eve says

      I doubled all the spices, used grand marnier instead of vanilla and used the regular shred holes instead of the tiny ones on my box grater to make these. I also put walnuts, golden raisins and coconut flakes in (all in place of the walnuts) and I crushed some fresh pineapple and used to to replace a quarter of the carrot measurement. They turned out great!

      Reply

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