Description
Carrot cake oatmeal cookies combine the cozy spices and moist texture of carrot cake with the chewiness of oatmeal cookies. Loaded with shredded carrots, oats, and warm spices, they’re perfect for dessert, snacks, or even a sweet breakfast on the go.
Ingredients
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup finely shredded carrots (about 2 medium carrots)
- Optional: 1/2 cup raisins
- Optional: 1/4 cup chopped walnuts
- Optional: 1/4 cup shredded coconut
- Optional: cream cheese frosting for drizzling
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Gradually stir in the dry ingredients until fully incorporated.
- Fold in shredded carrots and any optional mix-ins like raisins, walnuts, or coconut.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Let cool on the baking sheet for 2–3 minutes before transferring to a wire rack.
- Optional: Once fully cooled, drizzle with cream cheese frosting if desired.
Notes
Use freshly shredded carrots for better moisture and texture.Customize with your favorite add-ins like raisins, nuts, or white chocolate chips.Make them vegan with plant-based butter and a flax egg.Store in an airtight container at room temperature for 4 days or refrigerate for up to a week.Freeze baked cookies for up to 3 months with parchment between layers.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
