Easy Carrot Cake Oatmeal Cookies Recipe | Healthy Dessert Snack Idea
"These easy carrot cake oatmeal cookies are soft, chewy, and packed with wholesome ingredients. Made with oats, carrots, raisins, and warm spices, they’re the perfect healthy dessert or snack for any occasion."
Equipment
- Mixing bowls
- Whisk & spatula
- Box grater
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter (or vegan butter), softened
- 1 cup brown sugar (or coconut sugar)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- 2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup freshly grated carrots
- Optional: ½ cup raisins, shredded coconut, or chopped walnuts
Instructions
- Prep carrots: Grate fresh carrots and set aside.
- Mix wet ingredients: Cream butter and sugar until fluffy. Add eggs and vanilla, mixing until smooth.
- Mix dry ingredients: In another bowl, combine flour, oats, baking powder, and spices.
- Combine: Fold dry mixture into wet ingredients. Add grated carrots and optional mix-ins. Stir gently until just combined.
- Chill dough: Refrigerate for 30 minutes to prevent spreading.
- Bake: Scoop dough onto parchment-lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, until edges are golden.
- Cool: Transfer to wire rack. Optionally drizzle with cream cheese glaze.
- Expert tip: Chilling dough ensures thicker, chewier cookies.
Notes
- Storage: Keep in airtight container for 3–4 days.
- Freezing: Freeze dough balls for up to 2 months; bake from frozen with 2–3 extra minutes.
- Variations: Add cranberries for holidays, chocolate chips for indulgence, or make vegan/gluten-free with substitutions.
- Tip: Always use freshly grated carrots for moisture and flavor.