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.
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.
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:
- Flourless Peanut Butter Oatmeal Cookies
- Cranberry White Chocolate Oatmeal Cookies
- Old-Fashioned Iced Oatmeal Cookies
- Apple Oatmeal Cookies
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Oatmeal Carrot Cookies
These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting!
Ingredients
- 1 ½ cup old-fashioned oats
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 cup shredded carrots See note
- ½ cup chopped nuts if desired
- ½ teaspoon vanilla
Instructions
- In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt.
- 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.
- Combine wet ingredients with ddry ingredients and stir until well incorporated.
- Cover bowl with cookie dough and chill for at least 2 hours.
- Preheat oven to 350° F. Line baking sheet with parchment paper.
- Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2" apart on sheet.
- Bake for 8 to 10 minutes. Nine minutes was my magic number.
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.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 106mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1360IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.8mg
Tried this recipe?Leave a comment with rating below!
Jacquelyn J says
The recipe is pretty good. I’d adapt with more cinnamon and sugar. They weren’t very sweet as I’d expect fue a cookie.
Anna says
Thank you for making my recipe, Jacquelyn!
Melissa says
Just made a batch utilizing moat of the ingredients followed all the measurements I added 1hand full of chocolate chips , I didn't melt the butter instead of vanilla I used 1/2 teaspoon
of vanilla Splenda creamer I didn't use ginger ... THEY CAME OUT SO TASTY LIGHT AND DELICIOUS.. Little puff cake cookies .. best stuff ..I didn't melt the butter and mixed with my hand to make sure all the ingredients mixed the cookie dough being chilled for 2 hours is perfect enough ....
I never really read instruction I just use the ingredients and those ingredients together is very much charming
Alexandra says
Hi!! I love this recipe, everyone loves this cookies, so thank you for sharing!
I wanted to ask if you recommend following the recipe by US Custimary units or Metric units? When you do it, which one do you follow, you use cups or weight??
Thanks in advance!!
Anna says
Hi Alexandra! I make this recipe using US measurement units. I hope this helps!
Darleen says
I added a lemon marlade w/cream cheese frosting to half of the batch for my sweet crew and half without frosting for my savory crew. Both are excellent and a wee bit healthier
Anna says
That sounds absolutely delicious! I can't wait to try that! Thank you for sharing, Darleen!
Leticia says
Excellent! The texture is perfect!
Alex says
Very Chewy, just like we like them!
Anna says
Perfect! Thank you, Alex!
Rita says
A great cookie! My cookies are nearly flat, but still soft and chewy. They do look exactly like your raw cookie dough. I left the dough in the refrigerator overnight, cooled each pan before adding new dough. I did squeeze out the carrots. Should I be doing something different to achieve your luscious cookies?
Rita says
My daughter took these cookies to work and they received rave reviews! The best comment was: "Your mom outdid herself and these are the best ever." I'm making more today for a Mother's Day celebration . But, Anne, as others have essentially asked: Why are my cookies so flat and not as plump as those pictured?
Zeynep says
Hi there
I just made these and OH My God they are so delicious. However, they went flat as they hot the oven. Is it because they weren't cool enough when I put them in the oven? My oven btw is a midi oven and I baked them at 200°C with a fan. Maybe I didn't pre-heat very well. Anyway the taste is awesome. The ginger and the sweetness level makes all the difference. Thank you x
Yannie says
have you tried using spelt flour? I used this instead of all purpose flour and my cookies turned out soft but kinda falling apart even after cooling them off. the flavor tho is delicious! Not too sweet and I love the hint of ginger
Joanne says
Can you make these have a crispier texture?
sam says
these taste awesome!
replaced the egg with a flax egg which did dry them out a bit on the outside, but they're soft and chewy enough on the inside. make sure to go easy on the cloves! i think I added too much, it's overpowering-- my mistake though
amazing recipe, my family will love this!
Kat C says
I just made these today for the first time -- they are delicious and turned out perfectly. I followed the recipe exactly, with the exception of replacing the chopped nuts with golden raisins and throwing in a handful of finely shredded organic, unsweetened coconut as suggested by the recipe author. Because this does make a very sticky batter, I chilled it overnight to ensure the oats had fully absorbed the egg and any liquid left in the carrots, which I had lightly squeezed before adding them to the bowl. I also used some of my favorite cookie baking tips to bake them: After scooping the dough to ensure even portions, I shaped the dough into balls with my palms, then popped the balls into the freezer for five minutes to ensure the butter had firmed back up after handling. I placed the cookie balls onto a Silpat-lined baking, which grips the cookies and helps prevent spreading and popped them into the oven. I baked them until the edges were starting to brown, which took about 17 minutes in my oven. I then cooled them on the sheet pan for 15 minutes before transferring to a wire rack to finish cooling. I also made sure to use a cold pan for each batch to prevent any spreading. They were cooked just right, with gold brown bottoms and edges, but still soft without being under baked with raw centers. The flavor was delicious, the spice level didn't over power the taste of the carrot. I like Anna's advice to use the small holes on the grater to shred the carrots. A double recipe made 46 cookie balls using my 1-1/2 tablespoon scoop.
Kat C says
That should read that I cooled them for 5 minutes before transferring to the wire rack. Apologies for the typo.
Anna says
No worries!
Anna says
Hi Kat! Thank you so much for making my recipe! Love your tip about chilling the dough balls right before baking. I am so glad you enjoyed the cookies!
Beverly Zadiraka says
I tried this recipe and I really liked it. It was not too sweet and it really felt like I was eating something good for me! I will make them again!
Anna says
That's fantastic! Thank you so much, Beverly!
Alice Camper says
Excellent cookies! These go great with my morning coffee, not too sweet and nice texture. Might be me new fave cookie that I will make sure I don't run out of. Thank you!
LAUREN CUBEROVIC says
I never really comment on cookies but I have been making this recipe several times over the past year. By far the best carrot cookies!! I subbed some protein powder for some of the flour and omitted the white sugar and they still taste just as great. Excellent recipe!
Anna says
I love that! So glad you are loving the cookies, Lauren! Thank you for making my recipe!
Jen A. says
My son has autism and he is very particular with food texture. He would not eat my oatmeal cookies but this one, he won't stop eating! This is my new go-to cookie recipe for my picky eater. Thanks, Anna!
Anna says
Hi Jen! Thank you so much for the comment. It made my day! I am so happy to know your son loves the cookies. That's absolutely wonderful! Thank you for making my recipe! Have a beautiful day!
Kevin says
I loved this cookie, a little shocked that that no liquid was added and followed the recipe. Chilled @ 2 1/2 hours and dough was perfect and cooked for 13 min. Will make again with some coconut and with a little cream cheese frosting. Loved it!!!!
Anna says
Perfect! Thank you so much, Kevin!
Catherine says
I made a double batch. I used half the flour 1/4 coconut flour and 1/4 flaxseed. They are almost gone. So today I am making more. I juice the carrots, separate the pulp and use. Works great. I think I am going to put an extra egg so all will hold a little better. I will see what happens.
I made the Cream Cheese frosting to finish all off.
A hit wit the Grandkids!
charlotte says
Perhaps my over temp is off but I had to bake these for at least 15 minutes..... but delicious!!
Bonnie says
Want to try this but need to know the conversion from US Metric to Imperial (as we live in Canada) and our measures are different.
Anna says
Hi Bonnie! Click the "Metric" word in the recipe box and it will change. Hope this helps!
Tessa says
Hi! First of all just wanted to say that this cookies are great and really flavorful but I had three issues, my batter was extremely runny and after chilling it got better but not entirely and also the bottom baked way faster than the top so I had to choose between burnt bottom and “raw” top and finally how do you store them? Because mine got sticky and soft 🙁 So I was wondering if you had any suggestions or ideas about what did I screw up, thanks in advance.
Melissa says
Added 3 tablespoons chia seeds and a handful of raisins and my picky almost 3 year olds are fighting to get more.
Sophie says
This recipe looks great!
Can I sub coconut oil for butter?
Anna says
Hi Sophie! I did not test this recipe with coconut oil. So sorry!
Sophie says
I’m about to bake these cookies with coconut oil instead of butter and 1/2 AP flour 1/2 whole wheat flour. I’ll report back!
Samar says
I loved the texture. I blend the oat before adding to the mixture because I prefer to have a smoother cookie and used less butter and sugar to make it healthier. It was just so good. My husband loved it. Thank you so much for the recipe
Anna says
Thank you for trying my recipe!
Brenda says
Made this recipe couple weeks ago! I substituted the egg for flax egg and flour for gluten free flour mix and coconut flour! The dough turned out to be really crumbly that I had to add more water. Still delicious!! Thanks for the recipe!! 😊
Anna says
I love that you adapted the recipe. Thank you for sharing, Brenda!
Frederick Tyler says
Very good. Moist. Wonderful. Cooked for about 12 minutes, but that might have been because of my oven. Made little balls.
Megan says
Cooked for 25 minutes added flaxseed coconut super delicious
Anna says
Awesome! Thank you, Megan!
Allison says
Given the high moisture content from the carrots, how well would you guess these would keep in the mail? Assuming you swapped the egg for flax meal for safety. The butter and carrots are my biggest concern for a 3 day mail trip. I am confident in chocolate chip cookies usually because they are thin and lower moisture usually, but my father loves carrot cake and I think this could be a good alternative.
Nancy says
How long do you bake the bars?
JKM says
Great recipe for this time of our lives when we have too many carrots and no chocolate chips and we are trying to figure out what to cook without going to the store.
Katie says
Could these be frozen ? If so would you freeze before or after baking?
Anna says
Hi Katie! You can easily scoop the dough into balls and freeze them on a baking pan. Then place in a ziploc bag and store in the freezer for up to 3 months. That way you can take out as many as you need and bake. Hope this helps!
reb says
is it possible to do these with non gluten flour? thanks
Anna says
I have not tested this recipe with other flour than all-purpose.
Sarah A says
I amped up the spice and substituted dates for the brown sugar. They came out light and tasty. If people aren't getting enough flavor they might check to see they are using organic, right from the earth carrots. Most grocery store carrots in a bag are old and have lost most of their flavor.
Anna says
Thank you so much, Sarah! I am glad the cookies were a hit!
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!
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!
Anna says
Hi Eve! That sounds amazing! Thank you for sharing!
Angie says
These cookies look amazing, so perfect for Easter!
M says
What is the bake time in the 8" pan?
Cathy says
Mmm love this combo! Perfect for spring!
Catalina says
These cookies look so mouthwatering! I need to make them this weekend!
Taylor says
These cookies look AMAZING! Making them today!
Bee says
I’m pretty sure these would become a fast favorite of mine! They look so thick and delicious!
Chrissie Baker says
My kids are on spring break this week so it’d be fun to make these with them! Such a great idea to combine oatmeal cookies with carrot cake! Two of my favorites!!
Jessica says
Oh my gosh YUM! Thank you so much!
Beth Pierce says
These will make a great treat for my son's teacher; I'll have to make these for the class the next time I volunteer! Looks delicious!
Aimee Shugarman says
The perfect holiday dessert!
Pippa says
I think our ovens in England must work on a different system. I followed your recipe to the letter & ended up having to cook them longer at a higher temperature, but now I've worked this out, they didn't last 24 hours in my house! They are super tasty & will definitely be doing them again. I do tend to find that American recipes need a bit of tweaking, so just roll with it. Thank you
Lori says
These cookies are just perfect for this time of year! I have the perfect excuse to make them all the time.
Jen says
This is like the perfect mash up of two of my favorites. So perfect for Easter too!