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These Carrot Oatmeal Cookies are perfectly soft and delicious. Made with natural sweeteners like applesauce and maple syrup, these hearty cookies will be a hit all day long!
Healthy Carrot Oatmeal Cookies
I know you might be thinking, “Carrots in cookies?!” But trust me. With healthy ingredients and those favorite carrot-cake spice flavors, these carrot cookies are a filling way to start your day.
These chewy oatmeal cookies are quick to stir up and bake, and are easy to grab on the go for the rest of the week just like these zucchini oatmeal cookies. They would also be the perfect addition to your brunch menu for Mother’s Day or Easter!
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
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 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.
- Egg – To make these oatmeal carrot cookies egg-free and vegan, try using a flax egg instead.
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.
Tips for Success
- 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.
- For babies, you can skip the maple syrup altogether. My 3 year old still loves the cookies without it.
- Add a drizzle of peanut butter or a dollop of yogurt to make these breakfast cookies more filling and even more delicious!
- Put parchment paper or a silicone mat on your cookie sheets for easy clean-up.
Substitutions and 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:
- Unsweetened coconut flakes: A little bit adds a yummy treat that complements the other flavors perfectly.
- Raisins: To make an oatmeal raisin cookie – healthy version!
- Chocolate chips: Adds a sweet treat to your cookies. I love using dark chocolate chips, and white chocolate chips would also be delicious. You could even use mini chocolate chips for the kiddos!
- Grated apples: A nutritious addition with some more natural sweetness.
- Nuts: Chopped walnuts or pecans would make for a more crunchy carrot cake flavor.
Equipment
- A box grater – use the side with the small holes.
- A mini ice cream scooper – helps ensure you get same-sized cookies so that they bake evenly.
- A large baking sheet – This is my favorite! Doesn’t warp and ensures even cooking.
- Parchment paper or silicone baking mat – makes cleanup a breeze!
Storage
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 and you can grab just the right amount.
FAQ
Yes! You can easily make gluten-free carrot oatmeal cookies by using certified gluten-free oats and a gluten-free flour blend in place of regular flour. This ensures that even those with gluten sensitivities or celiac disease can enjoy these tasty treats.
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.
Nope! This healthy oatmeal cookie recipe is dairy-free. It gets its moisture from the applesauce and carrots, so no dairy is needed if you stick with this recipe as written.
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)
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.
- 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
-
- 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.
So delicious!!