carrot cookies

These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting!

Oatmeal Carrot Cookies

oats

all-purpose flour

baking powder

baking soda

cinnamon

ginger

cloves

salt

unsalted butter

sugar

brown sugar

carrots (See note)

chopped nuts (if desired)

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.

Thick, soft, and full of fresh carrot and apple, these Carrot Cake Breakfast Cookies are a healthy make ahead breakfast or snack. They're whole grain and refined sugar free, and they keep well in the freezer for meal prep.

Carrot Cake Breakfast Cookies

oat flour (or whole wheat flour*)

flaxseed

nutmeg

applesauce

honey maple syrup

vanilla extract

unsalted butter (melted and cooled slightly (4 tablespoons))

carrot (chopped smaller if desired (2 medium carrots)**)

apple ((1 medium), no need to peel)

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda and salt.

In a medium bowl or liquid measuring cup, whisk together applesauce, honey (or maple syrup), egg and vanilla. Mix in the melted butter.

Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated carrot and apple.

Use a large scoop or measuring cup to drop 1/4-cup portions of dough onto the prepared baking sheets. Use your fingers to gently shape the cookies and flatten slightly, as they won't flatten on their own during baking.

Bake 14-15 minutes, until set and lightly golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.)

Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Hi…I made these, they were so good. I added chocolate chips and chopped pistachios and walnuts. I like that they are like cake in texture. Thank you for sharing your recipe. 

OMG!! These are delicious and so easy to make.  It makes your house smell wonderful as well. TIP: shred your carrot and apples before starting to mix ingredients. 😊

Kristine, Thank you for the recipe. Baked these breakfast cookies twice.
Big success!

I found apple pie and pumpkin  breakfast bar recipes...these will be next .
Thank you again.

Who knew that an oatmeal breakfast cookie could be so scrumptious? I followed the recipe as written with real maple syrup and I flatted a 1/4 cup cookie dough to make the cookies. I know I will be making these carrot cake breakfast cookies often! Thank you!

For breakfast, I think they lack protein. It's a great low sugar recipe, I'm glad I tried it. But I'll be added a cup of yogurt with my carrot cake cookies.

These are delicious. I was very careful in measurements and the texture was great. I used GF protein oats for tons of protein and also added a huge handful of walnuts to the batter. I used maple syrup for the sweetener. Yum!

Followed the recipe...almost, lol
I used gluten-free flour to start with. I then eliminated the apple  and substituted 1/2 C chopped walnuts, 1/2 C craisens and 1/4 C shredded coconut. They were wonderful! I'll definitely make these again!

Made these!! Went lite on any fatty ingredients, (butter, etc) and still "got it"🥰 I'll be making these ongoing. Came out perfect for me 😄

I was looking for something simple yet delish to bring to a brunch celebration. I was going to be traveling and staying overnight before the event so I would not have referation available. I made these the day before we left, did not refrigerate or freeze them. I left them out overnight with a piece of parchment &amp; a clean towel over them. The day we left I put them in a paper 'to go' container with parchment between layers. They were a huge hit!

I didn't have butter so I used Avocado oil and subbed chia seeds for the flaxseed.  They came out good. Next time I would add extra cinnamon to give them a bit more flavor. But they are delicious.

These carrot cake cookies are easy to make and taste fantastic! Soft and chewy carrot sandwich cookies filled with cream cheese frosting!

Carrot Cake Cookies

unsalted butter, softened

brown sugar,

eggs

old fashioned rolled oats

carrots

coconut

California Raisins

cream cheese, softened

butter, softened

Preheat the oven to 350 degrees F.

Line several baking sheets with parchment paper and...

Line several baking sheets with parchment paper and set aside.

In a large bowl, or with a stand...

In a large bowl, or with a stand mixer, cream the butter, brown sugar, and sugar, until light and fluffy.

Add the eggs and vanilla and mix until...

Add the eggs and vanilla and mix until well combined.

Add the flour, oats, baking soda, baking powder,...

Add the flour, oats, baking soda, baking powder, cinnamon, and salt, and mix until combined.

Stir in the carrots, coconut, and raisins.

Drop the dough by the tablespoonful, 2 inches...

Drop the dough by the tablespoonful, 2 inches apart, onto the prepared cookie sheet. This is easiest with a 1 tablespoon sized cookie scoop. The dough will be very sticky. If you want the cookies to be smoother and more uniform, you can smooth the edges of the cookie dough balls with damp hands.

Bake the cookies for 9-10 minutes, just until...

Bake the cookies for 9-10 minutes, just until the edges are starting to brown and the tops don’t look shiny anymore.

Let the cookies cool on the baking sheet...

Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Once the cookies are cool, make the frosting....

Once the cookies are cool, make the frosting. With an electric mixer, whip the cream cheese, butter, and vanilla, until smooth.

Add the powdered sugar slowly, whipping after each...

Add the powdered sugar slowly, whipping after each addition until the mixture is smooth.

Using a 1 tablespoon sized cookie scoop, place...

Using a 1 tablespoon sized cookie scoop, place 1 tablespoon of frosting on the smooth side of a cookie and top with the smooth side of a second cookie, pressing them together gently to spread the frosting out between them.

Let the frosting set for 1-2 hours before...

Let the frosting set for 1-2 hours before serving. 

Store the cookies between layers of wax paper...

Store the cookies between layers of wax paper in an airtight container in the fridge for 5-7 days.

They don't  hold their shape.  Nothing like the recipe shows. Complete waste of ingredients and time. Also, I feel there is too much sugar. Very disappointing.

Came Out Flat

I also had the issue with flat cookies. I chilled the dough in the fridge for several hours, no luck. I added a hefty 1/2 cup extra of oats and flour, no luck. I even chilled it in the freezer between test batches. I tried bumping the temp up to 375 and baking them for a shorter time, no luck. 

I ended up tossing the dough into an 8x8 pan and baking roughly 20 minutes, then topped the bars with cream cheese frosting. Ultimately this saved the recipe for me since I needed these for work the next day, but what an overall disappointment this was. 

The flavor was nice though.

Find a different recipe

I read the reviews after I made the dough because I knew something was wrong with it, the dough was way too wet. With the advice of the reviews, I added a little more flour and oats, put the dough in the fridge for 30 minutes, and increased the temp to 390. They turned out flatter than a pancake and spread out so much, most of the "cookies" are touching. I couldn't even get them off the parchment paper after they cooled! I wish I could submit a photo. The 4 and 5 star reviews definitely did not make these.

Okay Cookie

I wouldn’t really call this a carrot cake cookie. For me the coconut took over and the cookie was a bit to sweet. I didn’t bother making the frosting because of the sweetness. - but this is all my opinion. As far as the technical issues of the cookie, I didn’t have an issue with a flat cookie and got a very light airy texture, similar to a cake.

Turned Out Great!

I read all the tips before making these cookies. Keeping the carrots dry and using a fine grate seemed to work, since the cookies didn’t spread out too much. I couldn’t find unsweetened coconut, so I used sweetened. I also chopped up the raisins, since I prefer bits instead of full sized raisins. Made the cookies as sandwich cookies, and they were YUMMY! They are pretty sweet, so my husband and I cut them in half and shared! Thank you for this recipe, and I’ll definitely make them again!

New favourite

Made 1/2 recipe and now I wish I'd made a full batch they taste so good and will be gone in no time.  Used the grater hole size I use for grating cheddar cheese.  Baked for approx 15 min at least.

Delicious!

This recipe turned out great! I substituted toasted walnuts in mine for the coconut and everyone loved them! Thanks for the great recipe!

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Top 3 carrot cookies recipes from across the web

The most viewed carrot cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oatmeal Carrot Cookies

Carrot Cake Breakfast Cookies

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The most viewed carrot cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine