Why You’ll Love Healthy Carrot Cake Oatmeal Cookies Recipe

Carrot cake and oatmeal come together in the most delicious way in this recipe, combining nutritious ingredients with a sweet, spiced flavor. They are full of fiber from oats and carrots, providing a great boost of energy and digestive support. The natural sweetness of the carrots, combined with the warmth of cinnamon and nutmeg, makes every bite feel like a cozy hug. Plus, these cookies are quick and easy to prepare, making them a perfect option for busy mornings or snack time.

Ingredients

1 cup rolled oats
1/2 cup whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shredded carrots
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)
1/4 cup maple syrup or honey
1/4 cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix the rolled oats, whole wheat flour, cinnamon, nutmeg, baking soda, and salt.
Add the shredded carrots, raisins, and walnuts (if using) into the dry ingredients and stir to combine.
In a separate bowl, whisk together the maple syrup (or honey), applesauce, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: Approximately 12 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-27 minutes

Variations

Gluten-free: Use certified gluten-free oats and a gluten-free flour blend in place of the whole wheat flour.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup or another plant-based sweetener.
Add-ins: You can swap the raisins and walnuts for other add-ins like chopped dried apricots, cranberries, or seeds for a different twist.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Freezing: These cookies freeze well. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a resealable bag or container. They will keep for up to 3 months in the freezer.
Reheating: To warm up, place cookies in the microwave for about 10-15 seconds or heat in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

Quick oats can be used, but the texture may be slightly different. Rolled oats provide a chewier consistency, while quick oats can make the cookies softer.

2. Can I make these cookies without raisins or walnuts?

Yes, feel free to omit the raisins and walnuts or substitute them with other dried fruits, seeds, or nuts of your choice.

3. Can I substitute the maple syrup with something else?

Yes, you can substitute maple syrup with honey, agave syrup, or another liquid sweetener. Just note that the flavor may slightly change.

4. Are these cookies gluten-free?

These cookies are not inherently gluten-free, but you can easily make them gluten-free by using certified gluten-free oats and a gluten-free flour blend.

5. Can I make these cookies vegan?

Yes, you can make them vegan by using a flax egg and substituting the honey with maple syrup or another plant-based sweetener.

6. How can I make these cookies sweeter?

If you prefer a sweeter cookie, you can increase the amount of maple syrup or add an extra tablespoon of honey or brown sugar.

7. Can I add other spices to these cookies?

Definitely! You can experiment with spices like ginger, cloves, or even allspice for an extra layer of flavor.

8. How do I know when the cookies are done baking?

The cookies should be golden brown around the edges, and when lightly pressed, they should feel firm and set. They will continue to firm up as they cool.

9. How do I prevent my cookies from spreading too much?

Make sure to chill the dough for about 10 minutes before baking, which will help prevent the cookies from spreading too much. You can also try adding a bit more flour if the dough seems too wet.

10. Can I make these cookies into bars instead of cookies?

Yes, you can press the dough into a greased baking pan and bake at 350°F for 20-25 minutes or until a toothpick inserted comes out clean.

Conclusion

These Healthy Carrot Cake Oatmeal Cookies are a fantastic way to indulge in a wholesome treat without compromising on flavor. With nutritious ingredients like oats, carrots, and walnuts, they provide a satisfying snack or dessert that’s both delicious and good for you. Whether you’re enjoying them as a quick breakfast or a mid-afternoon pick-me-up, these cookies will quickly become a favorite in your baking rotation.

Healthy Carrot Cake Oatmeal Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Healthy Carrot Cake Oatmeal Cookies are a guilt-free, wholesome treat packed with fiber, healthy fats, and natural sweetness. Made with oats, grated carrots, and warm spices, these cookies offer all the delicious flavors of carrot cake in a healthier, lighter form. Perfect for a breakfast snack or a guilt-free dessert!

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: 12-14 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the applesauce, maple syrup (or honey), egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until well combined.
Fold in the grated carrots, walnuts, and raisins if using.
Scoop spoonfuls of the cookie dough and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
Bake for 10-12 minutes or until the edges are golden and the cookies are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a gluten-free version, use gluten-free oats and flour.
Feel free to swap walnuts for other nuts or seeds if preferred.
The raisins can be omitted or replaced with dried cranberries for a different flavor twist.