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Carrot oatmeal cookies stacked on each other on white plate.

Oatmeal Carrot Cookies

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
Prep Time 10 minutes
Cook Time 9 minutes
chilling time 2 hours
Total Time 19 minutes
Servings 18 cookies
Calories 158kcal
Author Anna


  • 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


  • In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, 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 degrees. Line baking sheet with parchment paper.
  • Scoop cookie dough with 1.5 tablespoon size cookie scoop. Place 2" apart on sheet.
  • Bake for 8 to 10 minutes. Nine minutes was my magic number.


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.


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