Description
These Soft & Chewy Carrot Cake Oatmeal Cookies combine classic carrot cake flavors with the comfort of oatmeal cookies, perfect for a wholesome treat.
Ingredients
- 1 cup rolled oats
- ¾ cup flour (whole wheat or all-purpose)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar or brown sugar
- ⅓ cup melted coconut oil (or butter)
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup raisins (optional)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix together the rolled oats, flour, baking soda, salt, cinnamon, nutmeg, and ground ginger in a medium bowl.
- Combine the coconut sugar, melted coconut oil, egg, and vanilla extract in a large bowl until smooth. Stir in the grated carrots.
- Gradually add the dry mixture to the wet ingredients and stir gently until combined. Optionally, fold in raisins, nuts, or coconut.
- Shape tablespoon-sized balls of dough on the baking sheet and flatten each ball slightly.
- Bake for 10–12 minutes until edges are set and centers look soft. Cool for 5 minutes on the sheet before transferring to a wire rack.
- Optional cream cheese glaze: Mix softened cream cheese, powdered sugar, vanilla extract, and milk until the desired consistency is reached, then drizzle.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.