Two weekends ago, my mom started craving carrot cake. She talked about it at lunch, mentioned it at dinner, and finally caved at 9 pm and drove to Safeway to pick up a slice. When she arrived home, she grabbed a fork, plopped down in her favorite armchair, and slowly savored every bite, stopping with enough left to finish the following day.
Although Mom bought me a slice of my favorite 6-layer chocolate cake at the same time, I couldn’t help but stare and hope with all of my fingers crossed behind my back that she’d offer me a taste. That cream cheese frosting… Those soft streaks of carrot… The tender cinnamon cake… It looked mesmerizing!
Despite enjoying every last morsel of my chocolate piece, I couldn’t get carrot cake off of my mind. I pictured that square during every run (since my path went past the same grocery store) and whenever I stuck my head into the fridge for fresh fruit and veggie snacks.
I seriously contemplated baking my own again, but knowing that my self-control flies straight out the window with any type of cake, I went with the next best thing…
Cookies! These Carrot Cake Oatmeal Cookies blew me away, and not just from their built-in portion control. The cozy oats, the comforting cinnamon, the soft carrots… Pure bliss in every bite!
I based this cookie dough off of the most popular recipe on my site: my blueberry oatmeal cookies. Have you tried them yet? Hands down, they’re the BEST oatmeal cookies I’ve ever eaten. They’re soft, tender, chewy—everything a cookie should be—and countless readers have said nobody believes that they’re lightened up and made without butter, refined flour or refined sugar!
For this version, I swapped out honey for maple syrup because I love its sweet woodsy flavor in my carrot cake, and I also added more cinnamon (it’s a carrot cake staple!) and carrots. Lots of grated carrots. I used one smallish medium carrot, but if you have a larger one and a little extra leftover, throw that in too. It won’t hurt the cookie dough at all!
There are two very important parts of this recipe.
1) Measure the oats correctly! Do not scoop them directly from the canister. Instead, measure them like flour with the spoon-and-level method. Scooping results in 1.5 times as many oats. Since those oats act like little sponges by soaking up all of the moisture in the dough, adding extra will completely dry out your cookies and leave them crumbly.
2) Chilling is mandatory! It gives the oats time to soak up some moisture and helps reduce spreading. If you skipped chilling, the cookie dough would flatten thinner than a pancake while in the oven and create one huge cookie blob on the baking sheet. Not good! So avoid cookie blobs and chill your dough. Just 30 minutes—that’s it!
To ensure the cookies stay soft and chewy, we’ll underbake them ever so slightly. Just by a hair! Pull them out when the centers still feel a little underdone, and let the cookies cool for a full 10-15 minutes on the warm baking sheet. This allows the centers to finish cooking through without the outsides turning crisp and crunchy. The cookies will stay soft for an entire week—if they last that long!
I tried hoarding these Carrot Cake Oatmeal Cookies, but that didn’t stand a chance around my hungry sweet-toothed family. Every time I walked by the counter, another one had mysteriously disappeared from the jar!
Oh well, at least we’re getting our veggies in… Right? 🤓 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 😊) I’d love to see your oatmeal cookies!
My newly released Healthier Chocolate Treats cookbook is full of sweet and healthy recipes like these oatmeal cookies! Buy your own copy here!
| Healthy Carrot Cake Oatmeal Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ¾ cup (68g) grated carrots (about 1 smallish medium, peeled first!)
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don't spread very much!) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
Melted margarine may be substituted for the coconut oil or butter. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil, butter, or margarine.
Honey or agave may be substituted in place of the pure maple syrup.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information + Weight Watchers Points
The batter is in the fridge as I am writing this. Can’t wait to bake them and see how they turned out. I added a bit of almond pulp which I had hanging around from making almond milk this morning. And instead of grating carrots I used leftover carrot pulp from the juice I made yesterday. ….for some reason I thought this was a carrot pulp recipe… so I quickly made the batter to read that the recipe called for freshly grated carrot…. lets see how it’ll turn out. Also added 2 tbsp buttermilk to make it a bit more moist . And I love buttermilk in anything… anyway tx for your recipe!!!!
I truly appreciate your interest in my recipe, Aneesa! I’m really excited to hear how your cookies turn out! 🙂
Im happy and proud to say it worked!!! They were moist and yummy. My husband and son had 2 cookies for breakfast with a glass of milk. I did add some cheesecake frosting to cover up the color because they looked too orange for me. Ya probably because of the carrot pulp but I’m happy I accidentally found a way to use up my carrot pulp.
Im thinking to throw in a cookie in my breakfast smoothie…….its morning in Morocco 🙂 Have a nice day Amy and boy am I glad I bumped into your website. I’ll definitely be trying more recipes! Bless you 🙂
Oh and I’m making these again but this time I’ll throw in some chopped walnuts.
HOORAY!! I’m so glad your cookies turned out, Aneesa! I’m truly honored that your husband and son enjoyed them too and that you’d want to make them again — that’s the best kind of compliment! 😉 Thank you for sharing that with me!
Hi Amy,
I wanted to make this recipe for a school assignment but I don’t have enough time to let it chill for 30mins, do you think it would be ok if I didn’t need to put it in the fridge to chill?
From Curious.
I really appreciate your interest in my recipe Simone! If you don’t chill the cookie dough, they’ll spread out to be as flat as pancakes while baking. The dough is very wet when you first mix it together, and chilling stiffens the cookie dough and allows the oats to soak up moisture from the cookie dough so the cookies don’t spread as much. If you don’t have time to chill the cookie dough, then I recommend baking it as cookie bars in a square baking pan instead. 🙂 I can’t wait to hear what you think of them!
Hi Amy,
Ok, thanks for the advice I’ll see what I can do.
P.s: The recipe is really good!!! Thank you so much!
It’s my pleasure, Simone! And thank YOU!! That means a lot to me! 🙂
If preparing for a school recipe maybe have a pre-chilled dough ready to use as they do on tv sometimes- you know like that ta-da moment when time is lacking but they have the item ready lol. Then chill the new dough and bake at home later?? Just a thought. Good luck
These were soooooo good! I used GF AP flour and almond meal in place of whole wheat. They were so yummy I wanted to eat them all!
I’m so glad you loved these cookies Siobhan! That means a lot to me! 🙂
It’s very tasty, the taste of cinnamon is amazing. I ate 4 pieces once they came from the oven hmmmmm. It is also a good way to use some carrots i have plenty of them. Thank you very much Amy. Keep posting new recipes 🙂 🙂 just one thing: they are not crispy, how do i make them crispy?
I’m so glad you enjoyed these cookies Dhouha! That means a lot to me that you’re looking forward to my new recipes too! 🙂 As written, these cookies are supposed to be very soft and chewy. I can’t guarantee that they’ll ever turn out crunchy, but the best way to try to do that is simply by baking them longer. I’d love to hear how that goes if you try it!
Ok, these cookies are fantastical, magical, delicious and nutritious!! A huge hit in my house!! Yummy yummy!
I’m so glad everyone enjoyed these cookies Courtney! Thanks so much for taking the time to let me know!! 🙂
Hi Amy, these look amazing. Cant wait to try. Could I replace maple syrup with castor sugar? Would I need to increase the measurement?
I really appreciate your interest in my recipe Tania! Yes, you can substitute caster sugar. Just follow the brown sugar alternative that I give on my Oatmeal Cookie FAQ Page (there’s a link to it included in the bottom of the Notes section of the recipe — I know it can be easy to miss!) and use caster sugar in place of the brown sugar. 🙂 I can’t wait to hear what you think of these cookies!
Hi Amy,
I have a 14 month old son and I tried making these cookies. I always use a kitchen measurement scale while baking so the quantity of oats (100 grams) and whole wheat flour (90 grams) was accurate. I replaced Maple Syrup with honey and all other ingredients were the same. However my batter was very dry and the consistency wasn’t the same as in your video. Would you have any inputs for me? Why could this be? What can I do to fix it?
Thanks,
Purvi
I truly appreciate your interest in my recipe Purvi! I’m happy to help you get those issues sorted out. 🙂 What brand of whole wheat flour did you use? Did you use instant oats? Did you use the full ½ cup of honey?
Hi Amy,
I used 120 ML of honey. I used instant oats. I am based out of India and we get many local whole wheat flours here. I can use Bob’s Red Mill Whole Wheat Pastry Flour -100% Stone ground (turns out to be far more expensive). But the minute I mixed the dry ingredients into the wet I could see that something wasn’t right because it was so dry.
Thanks,
Purvi
It’s my pleasure Purvi! Always happy to help. 🙂 You measured the honey by volume (not weight with your kitchen scale!) and used 120mL of honey, not 120g of honey, correct? Does the whole wheat flour you purchase have a nutrition label with the grams per volume (ie grams per cup)?
Hey!
I measured the honey using a digital measuring scale and put 120 ML. As for the Whole Wheat flour there are many available on Amazon.in
Thanks,
Purvi
Thanks for the additional info Purvi! We’ve found the problem — honey isn’t meant to be measured with a kitchen scale! Kitchen scales can only measure weight, which is based on density. Honey is denser than water, so it’s not a 1g/mL density. Instead, it’s about 1.4g/mL. Although scales often display ounces as an option, those are for solid / weight-based ounces, not fluid ounces. They’re two very different things! So if you used your kitchen scale to measure the honey, then you only added the equivalent of ⅓ cup of honey, not a full ½ cup. That missing liquid honey is why your cookie dough was so dry! 🙂
In the future, any mL measurements should be made with measuring cups, not a kitchen scale. This is because mL = volume, whereas a scale = for weight. Does that make sense?
Thank you so much Amy for identifying the problem! I am going to try making the cookies again over the weekend and hopefully this time they will be a lot more like yours! I will keep you posted. Truly appreciate your response and effort in helping people 🙂
It’s my pleasure Purvi! I’m always happy to help! 🙂 So excited to hear how your next batch of cookies turns out!!
Hi Amy,
This time the cookies turned out to be soooo good! They were soft & chewy and everything your recipe said. Thank you so much 🙂
Purvi
Wonderful!!! I’m so glad your cookies turned out Purvi! Thanks for taking the time to let me know! 🙂