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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

4.87 from 23 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. 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.

    Reply

  2. 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!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

    • 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!

      Reply

  5. 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!!!!

    Reply

  6. 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!

    Reply

  8. 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.

    Reply

  9. 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.

    Reply

  10. Melissa says

    Added 3 tablespoons chia seeds and a handful of raisins and my picky almost 3 year olds are fighting to get more.

    Reply

  12. 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

    Reply

  13. 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!! 😊

    Reply

    • 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.

      Reply

  16. 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.

    Reply

    • 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!

      Reply

  19. 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.

    Reply

  20. 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

  26. 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!!

    Reply

  28. 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!

    Reply

    • 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

      Reply

  30. Lori says

    These cookies are just perfect for this time of year! I have the perfect excuse to make them all the time.

    Reply

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