These Carrot Oatmeal Cookies are hearty, chewy, and come together in just 20 minutes! Each bite is studded with grated carrots, shredded coconut, and raisins, and they dairy-free and refined sugar free!

Stack of carrot oatmeal cookies on a wire rack.

Carrot cake is one of my favorite desserts, so I love incorporating those flavors into healthier dishes.

My carrot cake baked oatmeal is perfect for a special breakfast or brunch, and these Carrot Oatmeal Cookies are a delicious treat that is wholesome enough to enjoy for breakfast, snacks or dessert!

They’re delightfully chewy and there’s so much goodness to enjoy in every bite of these hearty cookies.

I opted to use melted coconut oil instead of butter for added moisture and a subtly sweet flavor, so these cookies are dairy-free.

A combination of old-fashioned oats, shredded coconut, raisins, and walnuts adds texture and flavor to the cookies.

Ground cinnamon is the perfect finishing touch that gives the cookies that classic carrot cake flavor.

This is such a quick and easy carrot oatmeal cookie recipe. The cookie dough doesn’t need to be chilled, and the recipe makes a big batch of cookies — perfect for Easter gatherings!

Carrot and oatmeal cookies scattered on a wire rack.
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Why you’ll love this recipe

  • Carrot and oat cookies are chewy and wholesome with the goodness of rolled oats, whole wheat white flour, grated carrot, and no refined sugar.  
  • They’re easy to customize the mix-ins by using your preferred combination of coconut, walnuts, and raisins.
  • They’re made with coconut oil instead of butter, which keeps them dairy free. 
  • The cookie dough is made in just one bowl and requires no chilling!

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 sugar or packed light brown sugar.
  • Egg. Provides structure and helps bind together the cookie dough.
  • Vanilla extract. Infuses the cookies with flavor.
  • Grated carrot. One large carrot yields about 1 cup grated carrot.
  • Old fashioned oats. Sometimes called “rolled oats.” These add lots of chewiness to the cookies.
  • 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. Gives the cookie a little lift.
  • Salt. Is needed to enhance the carrot cake flavor of these cookies and balance out the sweetness from the sugar.
  • Mix ins. I used unsweetened shredded coconut, chopped walnuts, and raisins. These ingredients maybe customized with your favorite nuts, dried fruit or even chocolate chips. 

See the recipe card below for the full list of ingredients and quantities.

How to make carrot and oatmeal cookies

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

Pro tip: Avoid using bagged, pre-shredded carrots in this recipe, as they tend to be dry and slightly chewy. Instead, peel and shred one large carrot yourself for the best flavor and texture.

See the recipe card below for full instructions.

Place the coconut oil in a large bowl and 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.
Unbaked carrot oatmeal cookies on baking sheet.
Scoop about 1 1/2 tablespoons of the cookie dough onto parchment paper-lined baking sheets. Bake in the upper and lower thirds of the oven for 10-12 minutes until golden, rotating the pans halfway through the baking time. 
Oatmeal carrot cookies with raisins on a wire rack.

Recipe FAQs

Can the cookie dough be made in advance?

The cookie dough doesn’t need to be chilled, but if you’d like to prep it in advance to bake off later you can certainly refrigerate or freeze the raw dough until ready to use.

Raw cookie dough will last up to two days in the refrigerator or three months in the freezer. (If freezing, definitely scoop the cookie dough into balls first!)

Can the mix-ins be omitted or substituted?

Yes, the raisins, coconut, and walnuts are all optional. Swap with your favorite dried fruit, nuts, seeds, or omit entirely.

Can this recipe be made with quick oats?

Quick oats may be substituted, but the cookies will not have the chewy texture that rolled oats provide.

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.
  • Store cookies in an air tight container at room temperature for up to 5 days.
Carrot oatmeal cookies stacked with bite out of top cookie.

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Carrot oatmeal cookies stacked with bite out of top cookie.

Carrot Oatmeal Cookies

Servings: 32 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 0 minutes
Total Time: 20 minutes
Carrot oatmeal cookies are hearty, chewy, and come together in just 20 minutes! Each bite is studded with grated carrots, shredded coconut, and raisins. Best of all, there's no refined sugar in this recipe!
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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 F 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.
    1/2 cup coconut oil, 3/4 cup coconut sugar, 1 large egg, 1 teaspoon pure vanilla extract
  • Add the carrots, coconut, walnuts and raisins to the wet ingredients and stir until combined.
    1 cup grated carrot, 1/2 cup unsweetened shredded coconut, 1/2 cup chopped walnuts, 1/2 cup raisins
  • 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.
    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
  • 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

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

Nutrition

Serving: 1cookie, Calories: 95kcal, Carbohydrates: 10g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 6mg, Sodium: 66mg, Potassium: 65mg, Fiber: 1g, Sugar: 3g, Vitamin A: 677IU, Vitamin C: 0.4mg, Calcium: 9mg, Iron: 0.4mg

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
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!

**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. 

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