Carrot Oatmeal Cookies

These Carrot Oatmeal Cookies are living proof that cookies can be wholesome and nutritious!  They’re hearty and chewy with the goodness of whole grains and no refined sugar!

**This recipe was originally published in March 2015.  I’ve updated the photos and recipe, and have included step by step photos and more information in the text. 

This Easter will definitely be different than any other as we won’t be able to spend it with our extended family.  I think we’ll try to celebrate virtually and will just be grateful that everyone is healthy.

That’s the most important part!

I have no idea what I’m making yet as Easter has been a bit of an afterthought, but I’m finally in the spirit after baking two batches of these Carrot Oatmeal Cookies.

Yes, I ate my fill of these, but at least they’re healthy. 🙂

Why you’ll love this recipe

• They’re chewy and wholesome with the goodness of rolled oats, whole wheat white flour, grated carrot and no refined sugar.  
• Carrot oatmeal cookies are full of healthful ingredients, making them a great option for breakfast, snacks and even dessert.  
• Cookies include coconut, walnuts and raisins, which gives them big carrot cake flavor and adds a nice heartiness.  These ingredients maybe customized with your favorite nuts, dried fruit or even chocolate chips. 
• These cookies include coconut oil instead of butter, which makes them dairy free.  The coconut oil adds moisture and gives the cookies a wonderful soft yet chewy texture.  
• This carrot oatmeal cookie recipe is so easy, and is made in just one bowl, and the dough requires no chilling!
• This recipe is freezer friendly! 

Are oatmeal cookies healthy?

These cookies are not health food as they still contain sugar and fat.  They do, however, include nutritious ingredients that make them a healthier option than most cookie recipes.

• They’re packed with rolled oats, whole wheat white flour and carrots, making them a good source of fiber and nutrition.
• There is no unrefined sugar in these cookies.  The sweetness comes from coconut sugar, which is minimally processed and lower in the glycemic index.
• I’ve used coconut oil in these carrot oatmeal cookies, which has many health benefits and makes these cookies dairy free.  Check out this article on the health benefits of coconut oil.
• There is less sugar and fat in this recipe compared to most cookie recipes.

Although this recipe is healthier, the cookies should still be eaten in moderation. 

Recipe ingredients

There are just a few ingredients in this recipe, three of which are optional mix-in’s.

• Coconut oil.  Lends moisture, which results in a soft, tender cookie.  It may be replaced with the same amount of softened butter.
• Coconut sugar.  This sugar is mildly sweet.  If you don’t have any on hand, use granulated or packed light brown sugar.
• Egg.
• Vanilla extract.
• Grated carrot.  One large carrot yields about 1 cup grated carrot.
• Coconut.  Optional mix-in.  I used unsweetened shredded coconut.  
• Walnuts.  Optional mix-in.  May be substituted with your favorite chopped nuts.
• Raisins.  Optional mix-in.  May be substituted with your favorite dried fruit.
• Old fashioned rolled oats.  Quick oats may be substituted but cookies will not have the chewy texture that rolled oats provide.
• Whole wheat white flour.  May be substituted with all purpose or whole wheat flour.
• Cinnamon.  Adds a nice, warm flavor to the cookies.
• Baking soda.
• Salt.

How to make this recipe

This recipe is extremely easy to make.  It only requires about 10 minutes of prep and the dough comes together in just one bowl!

Preheat the oven and line (2) baking sheets with parchment paper.

Prepare the wet ingredients.

• Melt the coconut oil, then add the coconut sugar and beat 1 minute until light.
• Add the egg and vanilla and beat until incorporated.

Add the mix in’s and dry ingredients.

• Add the carrot, coconut, raisins and walnuts, then stir until combined.
• Add the rolled oats and whole wheat white flour, then sprinkle the cinnamon, baking soda and salt over the dry ingredients.  Beat just until combined.

Bake the cookies.

• Using a 1/2″ cookie scoop, scoop about 1 1/2 tablespoons of the cookie dough onto the prepared baking sheets 2″ apart and flatten slightly.  
• Bake for 10-12 minutes or until lightly golden brown.  Remove from heat and cool 10 minute on the baking sheet, then remove and cool completely on a wire rack.

Recipe notes

• The coconut oil may be substituted with the same amount of softened butter.
• The whole wheat white flour may be substituted with the same amount of all purpose or whole wheat flour.
• The coconut sugar may be replaced with granulated or packed brown sugar.
• The coconut, walnuts, and raisins are optional mix-in’s. Feel free to substitute with your favorite nuts, dried fruit or even chocolate chips!
• Store cookies in an air tight container at room temperature for up to 5 days.

More carrot recipes you’ll love:

• Braised carrots
• Carrot cake granola bars by Life Made Sweeter
• Flourless carrot cake oatmeal muffins
• Instant pot carrot ginger soup
• Roasted carrots and parsnips

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

Carrot Oatmeal Cookies

Servings: 32

Prep Time: 10 mins

Cook Time: 10 mins

Additional Time: 1 hr

Total Time: 1 hr 20 mins

Healthy Carrot Oatmeal Cookies are wholesome and chewy with the goodness of whole grains and no refined sugar.  They're perfect for breakfast, snacks and dessert!

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Ingredients

• 1/2 cup coconut oil*
• 3/4 cup coconut sugar
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract
• 1 cup grated carrot about 1 large
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins or currants
• 1 1/4 cups old fashioned rolled oats
• 3/4 cup whole wheat white flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions 

• Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
• Measure the coconut oil and place in a large bowl. Heat in the microwave for 40 seconds or until melted. Add the coconut sugar and beat on medium speed until light, about 1 minute. Add the egg and vanilla and beat on low speed until incorporated.
• Add the carrots, coconut, walnuts and raisins to the wet ingredients and stir until combined.
• Add the oats and flour to the carrot mixture, and sprinkle the cinnamon, baking soda and salt over the top. Beat on low speed until just combined, being careful not to over mix.
• Using a 1/2" cookie scoop, scoop about 1 1/2 tablespoonfuls of dough and place on the prepared baking sheets about 2" apart, flattening the dough slightly. Bake in the upper and lower thirds of the oven for 10-12 minutes until golden, rotating the pans halfway through the baking time.
• Cool for 10 minutes on a wire rack, then remove from the pan and cool completely. The cookies will firm up as they cool. Enjoy!

Notes

• *The coconut oil may be substituted with the same amount of softened butter.
• The whole wheat white flour may be substituted with the same amount of all purpose or whole wheat flour.
• The coconut sugar may be replaced with granulated or packed brown sugar.
• The coconut, walnuts, and raisins are optional mix-in’s. Feel free to substitute with your favorite nuts, dried fruit or even chocolate chips!
• Store cookies in an air tight container at room temperature for up to 5 days.

Nutrition

Calories: 134kcal, Carbohydrates: 19g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 6mg, Sodium: 62mg, Fiber: 2g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets

Cuisine: American

Author: Marcie

Keyword: carrot cake cookies, carrot oatmeal cookies, healthy carrot oatmeal cookies

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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