Soft, chewy, Carrot Cake Cookies are perfectly sweet and easy to make. Optional two ingredient icing, ready in 20 minutes.

Why Make These Carrot Cake Oatmeal Cookies.

These cookies are healthier than your average cookie. They aren’t overly sweet! They have an optional two ingredient frosting

• Great Texture. These cookies are chewy, soft ad have great texture.
• Easy To Make. Just a few simple steps.
• Made with real carrot!

Ingredients Needed

• Carrots. Any type of carrot will work. I used pre shredded carrots and put them in the food processor to grate them into bits.

• Oats. I use old fashioned oats for this but you can use muesli if you’d like to up the flavor and texture. I love using it. If you aren’t familiar with Muesli it’s a breakfast cereal that contains oats, seeds, nuts, and dried fruits.

• All Purpose Flour. You will need 1 cup of flour for these cookies. Gluten free flour works great!

• Coconut oil. I love the flavor the coconut oil gives off in these cookies, plus it’s perfect for dairy free folks. Butter or canola oil will also work well.

• White Sugar. White granulated sugar.

• Brown Sugar. You can use light or dark brown sugar. You can also use coconut sugar in place.

• Raisins. This is optional. I love oatmeal and raisins together.

• Walnuts. Raw crushed walnuts are the perfect texture in these cookies.

• Spices. Cinnamon and nutmeg to give it a carrot cake flavor. The nutmeg is what really kicks this cookies up a notch.

• Two Ingredient Icing. This is optional! It’s made from powdered sugar and a tiny bit of water.

Steps To Make Carrot Cake Cookies

• Step One. Preheat oven to 350º. Add the oats, all purpose flour, salt and baking soda together in a medium sized bowl. Whisk together well (photo 1).

• Step Two. Pulse the carrots in a food processor. In a large bowl add the grated carrots, egg, vanilla, sugars, coconut oil (photo 2). Next, combine the oat/flour mix with the carrot mix in the large bowl, add walnuts and raisins (photo 3). You may need to use your hands to really blend everything together, the coconut oil can seize up a little and the warmth from your hands helps to combine everything.

• Step Three. On a parchment lined cookie sheet, use a cookie scoop or your hands to form 1 inch balls of cookies (photo 4). Place them about 1 inch apart (they don’t spread too much but they need some room).
• To Make The Icing: mix the two ingredients together with a whisk well until desired consistency. Add 1/4 cup more powdered sugar at a time to thicken it if needed.

• Step Four. Bake for about 12-14 minutes. Don’t over cook if you like them chewy. Let them sit and cool completely before icing and enjoying.

Recipe FAQs

Storage Tips

• Store carrot cake oatmeal cookies in an airtight container or bag on the counter or in the fridge for up to 6 days. You can also freeze these cookies for up to three months.

• Freeze the extras. These carrot cake cookies freeze great. To thaw, leave them in the fridge overnight, or let them sit for an hour at room temperature. Or, for a faster treat, pop them in the microwave for about 30 seconds.

Other Desserts To Try

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Almond Lemon Cookies

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Raspberry Thumbprint Cookies

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Chocolate Chocolate Chip Cookie Bars

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No Bake Peanut Butter Pie

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