Coconut Oil Carrot Oatmeal Cookies
Coconut Oil Carrot Oatmeal Cookies are ultra chewy, healthier cookies packed with whole grains and made with coconut oil instead of butter. They’re so wholesome they’re even great for breakfast!
I’m on quite the cookie roll at the moment, and wouldn’t have it any other way. Last week I posted healthier Flourless Almond Butter Chocolate Chunk Sandwich Cookies, and I’m now presenting you with these carrot cake inspired cookies. They’re not flourless this time, but they’re still healthier. They’re packed with whole wheat flour, oatmeal, grated carrots, coconut oil, coconut sugar, and even coconut. These cookies…oh, these cookies. 🙂
If you’ve hung out here on my blog for a while, you know how I feel about anything oatmeal, coconut, and carrot cake. To put all of these things in one batch of cookies makes them powerhouses! And these cookies are just that — hard-working overachievers pulling double duty giving you plenty of nutrition, AND still give you the chewiness you want and deserve. Can you tell how fast and full of excitement my fingers typed up this whole rant? If I were sitting right next to you, I’d talk your ear off about them too, which could be annoying depending on whether you like fast talking people or not.
I’m very excited about these cookies. 🙂
Why so much excitement? They pull double duty again — not only are they an awesome dessert, but they’re great for breakfast too because they’re so wholesome. OK, maybe triple duty since they’re great for snacks, too. Overachievers all the way. 🙂
You make these cookies the same way you would cookies with butter, just use softened coconut oil, not melted. When I made these, it was a warm day, so my coconut oil was perfect — easy to scoop out and sweating just a little bit. If yours is solid, scoop out the required amount and microwave it for just a few seconds to soften it up. Then cream it with the sugars just like you would butter and go on from there.
I chilled my dough for about an hour like I would any cookie dough, because I didn’t want them to spread. I like ’em thick and chewy, and that’s just what I got. 🙂
Besides making these cookies chewy, the coconut oil gives them great flavor and they smell so coco-nutty. Because I can never get enough coconut, I added some sweetened shredded coconut as well. I also added raisins and toasted walnuts to make them even chewier with some crunch, but you can leave those out if they’re not for you.
These Coconut Oil Carrot Oatmeal Cookies are cookies you can serve for Easter or any time of year. Or any time of day! They’re hearty, satisfying, and they’re reminiscent of carrot cake, which is the very best part. Carrot cake without the guilt? Yes, please! I can’t wait to make more. 🙂
More carrot-loving recipes:
Carrot Cake Granola Bars by Life Made Sweeter
Carrot Cake Muffins with Cream Cheese Glaze by Cooking on the Front Burner
Carrot Cake Oatmeal by Recipe Runner
Classic Carrot Cake with Ginger Cream Cheese Frosting by Blahnik Baker
- 1 cup whole wheat flour*
- 1 cup old fashioned rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, softened*
- ¾ cup coconut sugar (granulated or brown sugar can be substituted)
- 1 large egg, room temperature*
- 1 teaspoon pure vanilla extract
- ¾ cup finely grated carrot (about 1 medium, peeled)
- ½ cup sweetened shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
- ⅓ cup raisins (optional)
- Whisk together the flour, oats, baking soda, and salt in a small bowl. Set aside.
- Beat the coconut oil and sugar together on medium speed until light and fluffy, about 1 minute. With the mixer on low speed, beat in the egg and vanilla until incorporated.
- Add the flour mixture and beat on low speed until just combined, being careful not to over mix.
- Stir in the carrots, coconut, nuts, and raisins, if using. Cover with plastic wrap and chill at least 1 hour.
- Preheat the oven to 350 degrees. Line (2) large cookie sheets with parchment paper.
- Scoop the dough out in 1½ tablespoonfuls and place on the prepared baking sheets (I used a 1½" cookie scoop), about 2" apart. Bake separately on the middle rack of the oven for 10-12 minutes or until golden brown around the edges, rotating the pans halfway through cooking time.
- Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack. The cookies will firm up as they cool.
- Store the cookies in an airtight container at room temperature for about a week and enjoy!
*If your coconut oil is solid, simply measure out what you need and microwave it for just a few seconds to soften. Alternatively, if it's melted, chill until it's at the right consistency.
*To bring your egg to room temperature quicker, place it in a bowl of warm water and let stand for about 5 minutes.
Recipe by Flavor the Moments.