Carrot Cake Oatmeal Cookies

5 from 3 votes
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Soft, chewy, carrot cake oatmeal cookies are perfectly sweet and easy to make. Optional two ingredient icing, ready in 20 minutes.

Cookies with icing on a plate with walnuts.
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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. These cookies are chewy, easy to make and full of great flavor and texture. They have a lot of carrot in them, but you really wouldn’t know other than the perfectly sweet carrot flavor. These cookies are always a friends and family favorite.

Ingredients Needed

Ingredients for the recipe on a counter.

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

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. If you prefer butter and have butter unhand, by all means please feel free to use that!

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.

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.

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

Glass bowls with ingredients in them

Step One. Preheat oven to 350º. Add the oats, salt and baking soda together in a medium sized bowl. Whisk together well.

Step Two. Pulse the carrots in a food processor. In a large bowl add the grated carrots, egg, vanilla, sugars, coconut oil. Next, combine the oat mix with the carrot mix in the large bowl, add walnuts and raisins. 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. Place them about 1 inch apart (they don’t spread too much but they need some room).

Step Four. Bake for about 11-13 minutes. Don’t over cook if you like them chewy. Let them sit and cool completely before icing and enjoying.

Tips And Tricks For This Recipe.

How do I make them extra chewy?

To get the carrot cake oatmeal cookies extra chewy, only bake for 11 minutes and then let them cool completely before touching.

Can I make these gluten free?

Make these cookies gluten free by using all purpose gluten free flour and gluten free oats.

Recipe Variations

Oats. Use quick oats or muesli.

Raisins. dried blueberries, cranberries or cherries will also work.

Walnuts. Use chopped almonds or chopped pecans in place. You can also omit.

Coconut Oil. Use butter in place of coconut oil.

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.

Other Cookies To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Cookies on a plate with icing.
5 from 3 votes

Carrot Cake Oatmeal Cookies

Soft, chewy, carrot cake oatmeal cookies are perfectly sweet and easy to make. Optional two ingredient icing, ready in 20 minutes. 
Prep: 10 minutes
Cook: 9 minutes
Servings: 10 cookies

Equipment

  • cookie sheet

Ingredients 

For the cookies

  • 1 cup all purpose flour
  • 1 tsp baking soda
  • tsp cinnamon
  • tsp nutmeg
  • ¼ cup melted coconut oil , *see notes
  • cup brown sugar, *see notes
  • ¼ cup white granulated sugar
  • 1 large egg, room temp
  • 1 cup grated carrots , use a food processor
  • ¼ cup crushed walnuts
  • 2 tsp vanilla extract
  • 1 cup old fashioned oats
  • ¼ cup raisins, optional

For the icing (optional if you want them on the sweeter side!)

  • ¼ cup powdered sugar
  • 1 tsp water, *see instructions before mixing!

Instructions 

For the cookies

  • Preheat oven to 350º. Add the oats, salt and baking soda together in a medium sized bowl. Whisk together well.
  • Pulse the carrots in a food processor. In a large bowl add the grated carrots, egg, vanilla, sugars, coconut oil. Next, combine the oat mix with the carrot mix in the large bowl, add walnuts and raisins. 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. 
  • On a parchment lined cookie sheet, use a cookie scoop or your hands to form 1 inch balls of cookies. Place them about 1.5 inch apart (they don't spread too much but they need some room).
  • Bake for about 11-13 minutes. Don't over cook if you like them chewy. Let them sit and cool completely before icing and enjoying. 

Two Ingredient Icing

  • Add powdered sugar to a small bowl and add tsp of water. Whisk together until blended and thick. Spoon over completely cooled cookies and enjoy

Notes

*butter will also work
*coconut sugar will also work
*You can skip the icing but it makes the perfect sweetness. You can also use my plant based frost recipe or top these with coconut whip cream for the ultimate treat.
Freeze for up to 3 months  or refrigerate for up to 1 week. 

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 129mg | Potassium: 146mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2167IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 9 minutes
Course: Dessert
Cuisine: American
Servings: 10 cookies
Calories: 226
Keyword: Cookies, dairy free, dessert
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5 Comments

  1. 5 stars
    I made these cookies yesterday & I have to tell you, they are absolutely delicious! So easy to make! I made them with my 11 year old daughter who enjoyed helping. Now let’s talk about how delicious they smell while baking?! Omg!! If you like carrot cake and don’t want to splurge on all those calories, I highly recommend these gems.
    I also delivered 5 care packages to my Girlfriends, they think I’m the best baker lol Thank you Bailey!!!

    1. Thank you so much for coming back and leaving a comment Melissa! I am so happy to hear you enjoyed them and even shared them with friends for Easter. Thank You!

  2. 5 stars
    Just took these out of the oven and they are DELICIOUS! I could cry. THANK YOU!

    1. This is quite the compliment! Thank you Sam – I am so happy you love them as much as I do.