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.
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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.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.
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!
Renee K. says
My husband wanted oatmeal cookies, yet I realized that I had a few carrots that were perhaps a week's-stay-in-the-fridge away of not being much good to anyone but the trash can... then I Googled "carrot oatmeal cookies," found this tasty and easy recipe, and BOOM! Instant hit that I've happily put in my cookie-baking rotation!
The only real downside is the patience it utilizes by refrigerating, but they don't call it a virtue for nothing! Well worth the wait!
Joanne says
I had a lot of carrots so thought I'd try this recipe. I had to crank up the temperature to 375 F. because the first batch was in the oven over 20 minutes. I then made balls and flattened a bit since the first batch never spread out. Might suggest icing or frosting if you like a sweeter cookie.
Anna says
Thank you for giving my recipe a try, Joanne!
Susan says
Fantastic! I recently started juicing carrots at home, and I used the leftover carrot pulp to make these little gems. They turned out really well. Thank you so much!
Ashley Andreychuk says
These are SO good! A bit hit with the fam and going straight into the recipe box. Thank you so much for sharing!
Anna says
I'm so glad the cookies were a hit! Thank you so much, Ashley!
Ruby says
Excellent cookie.
I did substitute half of the butter with oil. Also added 1/2 tsp of cardamom because I like the taste it imparts to some baked goods.
Patricia says
Hi can I use unbleached flour? For this recipe
Mrs Karen C Taggart says
I love these biscuits. I put a mix of brazil and walnuts. I found I needed to bake for longer than recipe said. A great use of my juiced carrot pulp and I usually add raw ginger so this is a great match for the spicy cookies.
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?