Carrot Oatmeal Cookies are a perfect spring (or anytime really) treat to share with the kids. These healthy cookies are low in added sugars and flexible for a range of food allergies, too.
After years of making my Healthy Oatmeal Cookies with both apples and carrots, I wanted one that leaned more directly into the healthy Carrot Cake Muffins vibe. Here we go!
Quick Look: Carrot Oatmeal Cookies
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 35 minutes
- 🍪 Serving: 16 (makes about 32 small cookies)
- 🍂 Flavor Profile: Carrot cake flavor with chewy oatmeal cookie texture
- 👌 Difficulty: Easy, perfect for everyday baking or baking with kids
- 💡 Why this Works: They are nutritious, easy to make, and taste like carrot cake
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Table of Contents
These Carrot Oatmeal Cookies are easy to mix together and like my Apple Oatmeal Cookies and Oatmeal Raisin Cookies, they contain a full serving of produce.
Why this Recipe Works
Fresh out of the oven, they have crisp edges and tender middles. And they have such a nice light sweetness and spice level. These are a great toddler cookie since they are low in added sugars and contain fiber, but they are yummy enough for the entire family, too.
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Carrot Oatmeal Cookies so you know what to pick up from the store or have ready.
- Rolled oats: I like to add rolled oats, which are often called “old-fashioned oats,” to this recipe for fiber and the classic texture of an oatmeal cookie.
- All purpose flour: Adding flour to the mix keeps the cookies tender. You can use an all-purpose gluten-free flour if needed.
- Cinnamon and vanilla: The combination of ground cinnamon and vanilla extract gives these carrot cookies really delicious flavor.
- Carrots: The grated carrots in this recipes soften as the cookies bake, giving a seamless final texture to the cookies.
- Raisins: You can use regular or golden raisins in this recipe.
- Butter: I cook and bake with unsalted butter, so that’s what I use here. If you prefer salted or that’s simply what you have on hand, it is fine to use that, too.
- Maple syrup: A touch of maple syrup balances out the sweetness in this toddler cookie recipe. You can use honey for kids over age 1 if you prefer.
How to Make Carrot Oatmeal Cookies
Here’s a preview of how to make these Carrot Oatmeal Cookies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients to a large bowl.
Step 2. Stir together to make a thick batter.
Step 3. Portion out balls of dough on the prepared baking sheet and press down slightly.
Step 4. Bake. Let cool on the baking sheet. Serve or store for later.
Carrot Oatmeal Cookies FAQs
I prefer to grate whole carrots on a hand held or box grater on the medium size. This makes a size of carrot pieces that easily soften as the cookies bake.
You can omit the raisins and replace with finely chopped walnuts or another dried fruit such as chopped dates. You may want to add 2 tablespoons granulated sugar if you go with walnuts to make up for some of the lost sweetness though.
Feel free to add 1/4-½ teaspoon ground ginger, allspice, or cardamom to make these even more flavorful.
How to Store
These Carrot Cookies are best eaten on the day they are made as the edges are crisp when they come out of the oven, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days. They will soften slightly when stored.
Best Tips for Success
- You could use dried cranberries or seeds or nuts in place of the raisins if you prefer.
- Use 2 tablespoons batter to make larger cookies and bake for a few minutes longer.
- These make an excellent oatmeal breakfast cookie as a fun option, too.
More Carrot Recipes for Kids
Breakfast
Favorite Carrot Cake Oatmeal
Desserts
Mini Carrot Cake Cupcakes
Desserts
Favorite Carrot Cake Bars
I’d love to hear your feedback on this post, so please rate and comment below!
Carrot Oatmeal Cookies
Ingredients
- 1½ cups rolled oats
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup grated carrot (about 2 medium)
- ½ cup raisins
- ½ cup unsalted butter (melted and slightly cooled)
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ teaspoon salt
- Yogurt Icing (optional)
Instructions
- Mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Portion out 1-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-½ inch thick. Space the cookies about an inch apart. (They don't spread, so close together is fine.)
- Bake for 20-22 minutes or until lightly golden around the edges.
- Let cool on the baking sheet and top with Yogurt Icing if desired. Let set for a few minutes and serve.
Notes
- These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days. They will soften slightly when stored.
- To make these slightly larger, use 2 tablespoons batter and bake for a few minutes longer.
- Yogurt Icing: Stir together 2 tablespoons plain whole-milk Greek yogurt and ¼ cup powdered sugar in a small bowl until very smooth. Place the icing into a zip-top bag and seal. Cut off 1 corner and drizzle over cookies. (Or just use a spoon!) Let set for a few minutes or up to 2 hours and serve.
- Gluten-free: Use 1:1 style gluten-free flour and gluten-free oats.
- You could use dried cranberries or seeds or nuts in place of the raisins if you prefer.
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