Healthy Carrot Cake Oatmeal Cookies: Your New Favorite Wholesome Treat

If you love carrot cake but want a healthier, grab-and-go version, these carrot cake oatmeal cookies are your perfect solution! Combining the warm spices of traditional carrot cake with the wholesome goodness of oats, these cookies deliver all the comforting flavors without the guilt. They’re naturally sweetened, packed with fiber, and can easily be made gluten-free and dairy-free.

What makes these cookies truly special is how they capture the essence of carrot cake in a convenient cookie form. The shredded carrots keep them moist, the oats provide satisfying texture, and the cinnamon and nutmeg create that classic carrot cake aroma that fills your kitchen with warmth.

Ingredients

• 2 cups old-fashioned rolled oats (certified gluten-free if needed)
• 1 cup white whole wheat flour or almond flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract
• 1 cup finely shredded carrots
• 1/4 cup raisins or chopped walnuts (optional)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Shred your carrots using the fine side of a box grater – you’ll need about 2 medium carrots. Measure out all your ingredients so everything is ready to go.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. This ensures the spices are evenly distributed throughout your cookies.

Step 3: Combine Wet Ingredients

In a separate larger bowl, whisk together the maple syrup, melted coconut oil, egg, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.

Step 4: Combine Everything

Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. Fold in the shredded carrots and any optional add-ins like raisins or walnuts.

Step 5: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded scoops of dough onto your prepared baking sheet. Flatten each cookie slightly with your palm. Bake for 12-15 minutes, or until the edges are golden brown.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.

Expert Tips for Perfect Cookies

• Carrot Texture Matters: Use freshly shredded carrots rather than pre-shredded for the best moisture and flavor
• Don’t Overmix: Stop mixing as soon as the flour disappears to avoid tough cookies
• Customize Your Add-ins: Try pecans, shredded coconut, or chocolate chips instead of raisins
• Storage: Keep in an airtight container for up to 5 days, or freeze for longer storage
• Make Them Vegan: Substitute a flax egg (1 tbsp ground flax + 3 tbsp water) for the egg

Frequently Asked Questions

Can I make these cookies gluten-free?

Absolutely! Use certified gluten-free oats and substitute the white whole wheat flour with almond flour or a gluten-free flour blend.

How do I prevent my cookies from spreading too much?

Make sure your baking powder is fresh, and chill the dough for 30 minutes before baking if your kitchen is warm.

Can I use quick oats instead of old-fashioned?

Yes, but the texture will be different. Old-fashioned oats give a heartier, more substantial cookie.

Are these cookies suitable for meal prep?

Yes! They’re perfect for breakfast-on-the-go, lunchbox treats, or afternoon snacks. They travel well and stay fresh for days.

These healthy carrot cake oatmeal cookies prove that wholesome treats can be just as delicious as their indulgent counterparts. With their perfect balance of sweetness, spice, and nutrition, they’re sure to become a regular in your baking rotation!

Healthy Carrot Cake Oatmeal Cookies: Your New Favorite Wholesome Treat

These carrot cake oatmeal cookies combine the warm spices of traditional carrot cake with the wholesome goodness of oats for a healthier grab-and-go treat. They’re naturally sweetened with maple syrup, packed with fiber from carrots and oats, and can easily be made gluten-free and dairy-free.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Calories: 85

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups old-fashioned rolled oats (certified gluten-free if needed)
• 1 cup white whole wheat flour or almond flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract
• 1 cup finely shredded carrots
• 1/4 cup raisins or chopped walnuts (optional)

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Shred carrots using the fine side of a box grater (about 2 medium carrots). Measure all ingredients.
2. In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt to ensure even spice distribution.
3. In a separate larger bowl, whisk together maple syrup, melted coconut oil, egg, and vanilla extract until smooth and slightly frothy.
4. Add dry ingredients to wet ingredients and stir until just combined (do not overmix). Fold in shredded carrots and optional add-ins like raisins or walnuts.
5. Drop rounded scoops of dough onto prepared baking sheet. Flatten each cookie slightly. Bake for 12-15 minutes until edges are golden brown.
6. Cool cookies on baking sheet for 5 minutes before transferring to wire rack to cool completely (they firm up as they cool).

Notes

Use freshly shredded carrots for best moisture and flavor. Don’t overmix batter to avoid tough cookies. Can substitute flax egg for vegan version. Chill dough for 30 minutes if kitchen is warm to prevent spreading.