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
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
51 Comments on “Carrot Oatmeal Cookies”
Oh my goodness. I’m in love. We use coconut oil in our house for a lot of things. Cookies is probably on top of that list. I need to make a batch of these for Easter. 😀
It was my first time using coconut oil in cookies — I’ve wanted to for so long! I’m glad I finally got around to it. Thanks, Erin! 🙂
I love how these cookies can double as breakfast and dessert, Marcie! They sound fantastic! And I sneak in coconut oil whenever I can, so I can only imagine how chewy and delicious these cookies must be. Sounds like the perfect spring treat!
Thank you, Gayle! These are perfect for spring, but I have a feeling they’ll be happening year-round! 🙂
These cookies look amazing! Oatmeal cookies are my favourite!
Oatmeal is tied for first place for me, and these didn’t disappoint! Thanks, Jess! 🙂
I just love carrot cake! I can never pass it up. I love that you made them in cookie form! The sound amazing!
I can never pass carrot cake up either, and these cookies were like the best of both worlds. Thanks, Natalie!
Keep the cookie recipes coming, Marcie! I just can’t get enough. Love the flavors here, and the texture looks perfect! Wish I had a handful right now with my afternoon tea 🙂
Thank you, Allie! 🙂
These are the perfect cookies for spring, Marcie! I love that you combined oatmeal, carrot and coconut in here, they are all my favorites too! Thick and chewy cookies are the best and since they are packed with all those wholesome ingredients, I’ll take a dozen right now please 🙂
A dozen coming your way! Thanks, Kelly! 🙂
These cookies sound so tasty! I like that I can eat twice as many without doubling the guilt factor. And I love how it is loaded with coconut flavor.
That’s exactly how it works with the guilt factor! haha Thanks, Thao! 🙂
These look totally delish! I love the coconut oil 🙂
Thank you, Medha! The coconut oil was so delicious here! 🙂
Thank you, Christina! 🙂
I love when cookies do the heavy duty for me and all I have to do is enjoy! Coconut + carrot cake is a winner combination!!
Just kicking back and enjoying is what it’s all about! 🙂
I’m on such a carrot cake kick right now – I guess it’s that time of the year! 🙂 These cookies look just perfect – I love that you used the coconut oil. And oatmeal, coconut, and carrot cake all in one is always a good thing!
It is that time of year, although I can eat carrot cake anything any time! Thanks, Ashley! 🙂
These cookies look fantastic Marcie! I love that they are wholesome and chewy! I can NEVER pass up a chewy cookie! Lately I have been baking with coconut oil too and am so happy with the flavor. Beautiful pictures!
Sounds like we have the same taste in cookies! Chewy cookies are where it’s at for sure. Thank you, Mariah! 🙂
Carrot cake cookies made with coconut oil is such a great idea, Marcie! I love how thick and delicious these cookies look. Perfect for Easter too!
Thank you, Danielle! 🙂
Love the carrot cake oatmeal combo cookie here! They look super delicious!
Thank you, Pamela! I figured I couldn’t go wrong with that combination! 🙂
These cookies are absolutely sensational! I love that you used coconut oil.
Thank you, Jocelyn! 🙂
I’ve never had carrot cookies 🙁 But I’m sure these taste amazing! Perfect for Easter! Need to try them soon!
At least you have a carrot cake roll, Mira! Which I’d gladly trade you some cookies for. 🙂
A cookie roll is an AWESOME roll to be on! I don’t mind at all, especially when you’re serving up things as delicious as this!
It is an awesome roll to be on, and I don’t want to get off. haha Thanks, Ashely! 🙂
Cookies for breakfast? Yes please! I’m totally on board with that one 🙂 Love the looks of these cookies, I’ve yet to try coconut oil in a cookie, but I have a big jar of it calling my name very loudly now!
Thanks, Denise! I’m not sure I’ll ever use butter in cookies again. haha Well, I won’t go that far, but the coconut oil is SO good!
Mmmm.. would love to try these for my daughters. One of them really love carrots.
I hope you’re able to try them soon, Ella — thank you! 🙂
Ooo a cookie that is healthy?! Yes Please! I love this flavor combination Marcie! Pinned!
I actually like this cookie just as much or more than the unhealthy ones, especially if it means I can eat them for breakfast! haha Thanks for the pin, Manali! 🙂
Thank you, Stacy! I love the heartiness of these, and any time you can have a cookie for breakfast with minimal guilt, it’s gonna be a good day. 🙂
This recipe gets a huge thumbs up from me. I love the flavor and texture that coconut oil lends to sweets.
Whenever I forget to soften my butter, I just use coconut oil! It always seems to be at the PERFECT texture sitting in my cupboard. Plus I love the light coconut flavor the unrefined kind gives cookies. These carrot cake ones look so yummy… perfect for Easter!! 🙂
It really is the perfect texture in the cupboard here in warm CA, isn’t it? 🙂 I’ll be using it in my cookies a lot more for sure. Happy Easter, Jess!
Delish! I did a slightly remixed version with fresh grated ginger, 4 spice mix (cloves, nutmeg, cinnamon, & pepper I think) and for sweeteners I did a brown sugar-honey-agave sirop combo. I used my own mix of flours (buckwheat, coconut and corn). Added a few extra raisons. I like the flavors but they came out too crumbly. Wonder if I should use a bit more oil and throw in an extra egg next time?
Hi Mary! If they came out crumbly I’m thinking another egg would help, but I can’t be sure since I don’t use flour blends like that. Thank you for the feedback!
Oatmeal cookies are my favourite and I love this lighter version and the addition of carrot! I can totally see eating my fill of these, Marcie! Hope you have a happy Easter, even though it’s different. Stay well x
There’s something about the chewiness of oatmeal cookies right? Thanks Katerina and I hope you enjoyed your Easter as well!
Marcie, I’m in love with these cookies! So many yummy flavors and love the texture! I’d be eating these for breakfast!
Thank you Kelly! And I’ve definitely eaten them for breakfast. 🙂
I love carrot cake in all forms, and a healthier cookie works for me! Hope you had a lovely Easter Marcie. Definitely a different kind of celebration this year. Stay well and safe.
Thanks Leanne and I hope you had a wonderful Easter! Stay safe!