Carrot Cake Oatmeal Cookies
These Carrot Cake Oatmeal Cookies come out chewy with great texture. If you are a carrot cake fan, these are a must to try.
Carrot cake happens to be my husbands favorite cake of all time. He’s a big fan of carrots in general.
When he recently asked me if I would bake a carrot cake for him it gave me the idea to make something different such as a carrot cake cookie.
I wanted to whip up something that was not only delicious but also with some good quality ingredients to give the cookie a nutritional boost.
Why not combine two great ingredients to make up a most delicious cookie everyone will adore?
Along came “Carrot Cake Oatmeal Cookies”.
A carrot cake cookie that can be made with wholesome ingredients yet still be moist and delicious and a family favorite.
Of course this was not mentioned to my hubby. Just to try the new carrot cake cookies.
I was hoping he would like them and he loved them!
Hubby likes to grab a few for the office and I love a couple with my morning coffee.
Give these a try and bet your family and you will really enjoy these carrot cake oatmeal cookies anytime of day like we do.
Yields: 15-18 medium size cookies
What Ingredients Are In These Moist And Delicious Carrot Cake Oatmeal Cookies…
Here are the everyday ingredients for a delicious carrot cake oatmeal cookie:
- all purpose, whole wheat pasty flour, or really any flour of choice works for the recipe
- oats, instant or old fashioned
- fine sea or kosher salt, important in baking to use fine salt instead of coarse
- ground cinnamon
- ground nutmeg
- 1 egg
- vanilla extract
- liquid coconut oil, melted and cooled. Or use any mild oil
- real maple syrup or runny honey
- coconut sugar or brown sugar
- milk of choice, non dairy such as almond or 2 % dairy milk
- cup grated carrots
- chopped nuts such as pecans or walnuts, optional
- currants, raisins, or dried cranberries, I used currants
- full printable recipe below in the recipe box
How To Make A Batch Of These Easy And Simple Family Favorite Carrot Cake Oatmeal Cookies…
Here’s the simple directions:
- Preheat oven to 340 degrees, line cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine all dry ingredients. Whisk to break up any clumps. In a large measuring cup or medium mixing bowl, combine wet ingredients. Stir to combine.
- Slowly add wet into dry to combine. Try not to over mix. Add in carrots, nuts and raisins if using. Mix just until combined with a rubber spatula. Dip down to the bottom to incorporate all dry into wet. Batter will be slightly lumpy.
- Chill dough for 15 to 40 minutes but no more.
- Scoop with a medium to large cookie scoop onto lined pans. Gently press down if needed with the back of a spoon.
- Bake for anywhere from 10 to 13 minutes. Check after 10 minutes. Cookie edges should just be slightly browned and tops should also be lightly brown. Try not to over bake. Let cool on wire rack for 20 minutes or until the set up.
- (Full recipe with amounts and directions, below in recipe card)
Before leaving, check out a few favorite recipes made with fresh carrots…
Copycat Piccadilly Cafeteria Carrot Soufflé
Carrot Cake Oatmeal Cookies
These cookies are so moist and delicious. Sure to become a family favorite for anytime of day. Makes a great breakfast and dessert. Enjoy the wholesome deliciousness!
Ingredients
- 3/4 cup pastry flour or whole wheat white flour, or use gluten free flour
- 1 cup oats, I used quick cooking
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 large egg
- 1 1/4 tsp vanilla extract
- 3 to 4 tbsp coconut oil, melted and cooled, if you see the batter looking a little dry, add another tablespoon
- 1/4 cup pure maple syrup or runny honey
- 1/4 cup coconut sugar or brown sugar
- 1/8 - 1/4 cup milk of choice, dairy or non dairy, add more milk if needed if the batter is too dry
- 3/4-1 cup grated carrots
- 1/2 cup chopped nuts, optional
- 1/4 cup dried fruit such as raisins, currants, cranberries
Instructions
-
1.Preheat oven to 340 degrees, line cookie sheets with parchment paper and set aside.
2.In a large mixing bowl, combine all dry ingredients. Whisk to break up any clumps. In a large measuring cup or medium mixing bowl, combine wet ingredients. Stir to combine.
3.Slowly add wet into dry to combine. Try not to over mix. Add in carrots, nuts and raisins if using. Mix just until combined with a rubber spatula. Dip down to the bottom to incorporate all dry into wet. Batter will be slightly lumpy.
4.Chill dough for 15 to 40 minutes but no more.
5.Scoop with a medium to large cookie scoop onto lined pans. Gently press down if needed with the back of a spoon.
6.Bake for anywhere from 10 to 13 minutes. Check after 10 minutes. Cookie edges should just be slightly browned and tops should also be lightly brown. Try not to over bake. Let cool on wire rack for 20 minutes or until the set
Recipe Notes
Enjoy this delicious cookie for breakfast and snacks.
Thanks for stopping by today. I hope you enjoy these carrot cake cookies. They turned out so good!
To save this and any of your favorite recipes, you can pin on Pinterest. It’s a great way of saving for later on.
Please stop back again soon, there’s so many more recipes to see both sweet and savory. New recipes go up weekly.
Bye for now…
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