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
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.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
- 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.½ cup unsalted butter, ¼ cup granulated sugar, ½ cup packed brown sugar, 1 large egg, 1 cup shredded carrots, ½ teaspoon vanilla, ½ cup chopped nuts
- 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.
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?