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These easy carrot oatmeal cookies are soft, naturally sweet, and made with wholesome pantry ingredients like oats, carrots, applesauce, and maple syrup. They’re quick to make, perfect for snacks or lunchboxes, and a healthier cookie the whole family can enjoy.
Why You’ll Love These Carrot Oatmeal Cookies
- Naturally sweetened – Made with applesauce and maple syrup instead of refined sugar for a lighter, wholesome sweetness.
- Soft and chewy texture – The combination of oats and shredded carrots keeps these cookies tender and moist.
- Easy one-bowl recipe – Simple ingredients and minimal prep make this a great recipe for busy days.
- Wholesome ingredients – Packed with oats and carrots for fiber, vitamins, and lasting energy.
- Freezer friendly – Perfect for making ahead and keeping on hand for quick snacks.
If you enjoy baking with oats and vegetables, you may also love these zucchini oatmeal cookies, carrot oatmeal muffins, or healthy pumpkin oatmeal bars.
Bonus, adding carrots provides a serving of vegetables and another flavor that makes these taste so good and good for you. And with the soft baked texture, they are easy to break apart for toddlers to enjoy.
If desiring these flavors in muffin form, also try these nutritious carrot oatmeal muffins that you can make in a blender. Enjoy these healthy cookies as is, or top with this healthy cream cheese frosting for a carrot cake cookies experience!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Rolled oats (Old fashioned oats) – Will add heartiness and a chewy texture to these carrot cookies. You can also use quick oats if you desire a softer, less chewy texture.
- Coconut oil – The natural, slightly sweet flavor complements the cookies really well and adds moisture. You can use butter or olive oil if you prefer.
- Unsweetened applesauce – Keeps the cookies moist and adds natural sweetness to these healthy oatmeal cookies. You can use store-bought or homemade unsweetened applesauce.
- Maple syrup – You can skip this ingredient if you need to. See more on this below in my tips and tricks.
- Carrots – We are using grated carrots to keep the nutrients in here but make them easy to bake and nice and soft for kiddos to eat.
Substitutions
- Applesauce substitute – Mashed ripe banana or pumpkin puree both work well.
- Maple syrup substitute – Honey can be used for toddlers and adults (avoid for babies under 1).
- Coconut oil substitute – Melted butter or another neutral oil like avocado oil works too.
- Gluten-free option – Use certified gluten-free oats.
How to Make Carrot Oatmeal Cookies
Step 1: In a large mixing bowl, combine all the dry ingredients.
Step 2: In a medium bowl, combine all the wet ingredients. Now stir together the dry and wet ingredients. Be careful not to over mix!
Step 3: Fold in shredded carrots and chopped walnuts, if using.
Step 4: Using a spoon or mini ice cream scooper, scoop out the dough and place on a parchment-lined baking sheet. Bake for 10-12 minutes.
Expert Tips
- Finely grate the carrots. Use the small holes of a box grater so the carrots blend smoothly into the dough and soften as the cookies bake.
- Let the dough rest for a few minutes. This gives the oats time to absorb moisture, helping the cookies hold their shape.
- Adjust the thickness for your preferred texture. These cookies don’t spread much while baking. Flatten slightly for a more cake-like cookie or press thinner for a chewier texture.
- Skip the maple syrup for babies if desired. The cookies are naturally sweet from the carrots and applesauce. My 3-year-old still loves them without it.
- Use a mini ice cream scooper. It helps ensure you get same-sized cookies so that they bake evenly.
- Keep mix-ins simple for younger eaters. Skip larger additions like nuts or big raisins so the cookies stay soft and easy to chew.
- Line the baking sheet. Use parchment paper or a silicone baking mat to
Variations
These breakfast cookies are delicious as the recipe is written, but you can jazz them up with some other ingredients too! Here are some of my favorites:
- Carrot Cake Oatmeal Cookies – Add raisins and a little extra cinnamon for a carrot cake inspired flavor.
- Chocolate Chip Carrot Cookies – Stir in a handful of chocolate chips for a more dessert-like cookie. I love using dark chocolate chips, and white chocolate chips would also be delicious. You could even use mini chocolate chips for the kiddos!
- Nutty Carrot Oatmeal Cookies – Add chopped walnuts or pecans for extra crunch and healthy fats.
- Coconut Carrot Cookies – Mix in shredded unsweetened coconut for additional texture and flavor.
- Protein Boost – Add a couple tablespoons of hemp seeds or chia seeds to increase protein and healthy fats. Check out chia seeds for babies to learn all about the health benefits!
Carrot Oatmeal Cookies FAQs
Transfer leftover cookies to an airtight container and store on the counter for up to 3 days or in the refrigerator for up to a week.
You can freeze for up to 3 months. I recommend using the flash freeze method I use for muffins so the cookies won’t clump together and you can grab just the amount you need. You can learn exactly how to do it in this guide on how to store and freeze muffins.
Absolutely! Carrot oatmeal cookies are versatile, and you can customize them to suit your taste preferences. Add ingredients like raisins, chopped nuts, coconut flakes, or even chocolate chips.
More Carrot Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Carrot Oatmeal Cookies
Ingredients
Dry Ingredients
- 1 cup rolled oats (100g)
- 1 cup all purpose flour (130g)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 3/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 egg, at room temperature
- 3-4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup grated carrots (65g)
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients. In a medium bowl, add all the wet ingredients.
- Combine the dry and wet ingredients. Be careful not to overmix. Fold in carrots and walnuts (if using).
- Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. Using slightly wet fingers, flatten to desired texture.
- Bake for 10-12 minutes, or until cookies are lightly golden.
Notes
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- These carrot cookies will not spread much so if you desire a more bread-y texture, flatten slightly. For chewy texture, flat out as thin as possible.
- Put parchment paper or a silicone mat on your cookie sheets for easy clean-up.
- Transfer leftover cookies to an airtight container and store on the counter for up to 3 days or in the refrigerator for up to a week.
- You can also freeze for up to 3 months. I recommend using the flash freeze method that I use for freezing muffins so that they won’t clump together.
Hi there,
The ingredient list doesn’t include walnuts but the instructions say to fold in carrots and walnuts! What is the recommended amount of walnuts to add? Thanks!
Sorry about that! It’s optional but if using I recommend 1/4 cup!
Hi Min,
I have been following your blog and trying to make adjustments for my granddaughter who has many allergies. What can i substitute for the coconut oil and can I use gluten free flour in this recipe. Also I’m not sure where to find your responses to my questions. Do you email me directly or do I need to come back to the recipe?
So delicious!!