Carrot Cake Oatmeal Cookies
These Carrot Cake Oatmeal Cookies combine the flavors of classic carrot cake with the chewy texture of oatmeal, perfect for a sweet snack.
Equipment
- oven
- mixing bowl
- baking sheet
- parchment paper
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup grated carrots
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup all-purpose flour Can substitute with whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
Optional Ingredients
- ½ cup chopped walnuts or pecans Can omit for nut allergies
- ½ cup raisins or dried cranberries Optional for added sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine the rolled oats, grated carrots, brown sugar, granulated sugar, flour, baking soda, cinnamon, nutmeg, and salt. Mix well until all dry ingredients are fully incorporated.
- In a separate bowl, whisk together the vegetable oil or melted coconut oil with the egg and vanilla extract until smooth.
- Add the wet mixture to the dry mixture and fold in until just combined. You can also add optional ingredients like chopped nuts and raisins at this stage.
- Scoop out the dough onto the prepared baking sheet, ensuring to leave space for the cookies to spread as they bake.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Enjoy! Your delicious Carrot Cake Oatmeal Cookies are now ready to be devoured!
Notes
For a chewier cookie, bake for 10 minutes; for a crispier version, bake a bit longer. Store cookies in an airtight container for up to a week or freeze them for up to three months.
Nutrition
Serving: 1cookieCalories: 150kcal
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