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.

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

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

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.

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

• Copycat Levain Cookies
• Strawberry Cheesecake Cookies
• Soft Chocolate Chip oatmeal Cookies

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