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
I’m Vegan and would like to know if egg is just a binder so I may use an egg meal replacer.
Thank you, new to baking.
I really appreciate your interest in my recipe, Carol! My brother is actually allergic to eggs, and Ener-G is my favorite vegan egg substitute. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white, and you’ll need an additional ½ tablespoon of stick-style vegan butter or coconut oil for each egg yolk.
I can’t wait to hear what you think of these oatmeal cookies! 🙂
I’m a oatmeal cookie nut. You have become my go to oatmeal cookie source. I thank you from the bottom of my heart, where my stomachs is. Going to add these to mr recipe file on my computer.
Thanks
You’re so kind, Lynard! I’m truly honored that my blog has become your “go to” oatmeal cookie source. That’s the highest and best compliment there is — thank you SO much for taking the time to let me know!!
I followed your detailed instructions exactly, and the carrot oatmeal cookies came out just right. Thanks for the recipe!
I’m so glad you enjoyed these cookies, Peggy! Thank you for taking the time to let me know — it means a lot! 🙂
Can I add ground flaxseed, chia seeds for extra fiber and nutrition? How about pumpkin seeds?
It means a lot that you’d like to try making my recipe, Sally! Pumpkin seeds will definitely work. I don’t recommend chia seeds because they’re so absorbent, and that can affect the texture of your cookie dough and make your cookies turn out cakey or dry. You could probably add a small amount of ground flaxseed, but because it’s also absorbent (just not as much as chia seeds!), I typically don’t recommend adding too much to the cookie dough.
I’d love to hear what you think of these oatmeal cookies if you try making them!
Can I substitute rolled oats for this recipe?
I really appreciate your interest in my recipe, Val! I’ve actually covered what to do if you have old-fashioned rolled oats in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 I’d love to hear what you think of these oatmeal cookies if you try making them!
I made these cookies last weekend after finding this recipe in my inbox. I made them last weekend, and I have to say they are really delicious. Do much so, I’m making them again today.
Thanks, Amy!
PS: I also really liked how you presented yourself and the making of this recipe in your video demonstration .
Aileen
You’re so sweet, Aileen! Your comment made my entire week! It means the world that you loved these cookies — enough to make them two weekends in a row! — and that you’d say such kind things about my video too. I’m truly honored! ♡
I hope you enjoyed your second batch of these oatmeal cookies just as much as your first one!
These cookies all look amazing! Can they be made in bars?
Yes, absolutely! I’d recommend an 8″-square baking pan and the same baking temperature. You can skip the chilling time (since you don’t need to worry about how much the cookies will spread! 😉 ), and I’d recommend starting to check on them after baking for the same amount of time. They’ll be done baking when the edges look firm but the center still looks slightly soft and underdone when you remove the pan from the oven. If the edges of your cookie bars begin to pull away from the edges of your pan within 10 minutes of removing them from the oven, then you’ve baked them long enough! The heat from the warm pan will continue cooking the center all the way through while you let them cool to room temperature. Therefore, for the best texture results, let them cool completely to room temperature in the pan before slicing into bars. (If you have enough time to let them rest for an hour or more once at room temperature, that would be even better!)
I’m excited to hear what you think of this recipe if you try that, Patti!
Tried making these last night and they were wonderful! Newly GF and have been having a hard time finding good “sweet” recipes. Thank you! They were absolutely fabulous!!
I’m so glad you enjoyed these cookies, Valarie! Thank you for taking the time to let me know. It means a lot!
If it’s helpful at all, you can find all of my gluten-free recipes here or by clicking on the “Recipes” tab in the top pink menu bar of my blog (my recipes are sorted into categories on that page, and one of them is “Gluten-Free!”). I have 800+ recipes with gluten-free options, and the majority of them are also sweet. I have a big sweet tooth! 😉
I don’t know if Patti tried the bar version of these cookies, but I did, and I’m really pleased with how they turned out. I think the bar version is my favourite way to make this recipe.
Aileen
PS: I told my niece about your website because she’s an avid baker.
I’m so glad you loved the bar version, Aileen! I’m honored that you told your niece about my website too. You’re really kind to do that — it means a lot! If she decides to try any of my recipes, I hope she likes them!
I clearly did something wrong because my cookies came out a bit dry and crumbly. I didn’t scoop the flour or oats. I used the spoon method. And I refrigerated the dough for 30 mins. But it seemed crumbly already before putting in the fridge. I used coconut flour. Would that make a difference?
I feel like they would taste great mixed in with some coconut ice cream since they are crumbles now but I really wanted to make the cookies for my dad’s birthday and I am at a loss
I really appreciate your interest in my recipe, Cheryl! Unfortunately, coconut flour was the culprit. It doesn’t work in this recipe. It’s about 3x as absorbent as any other flour, so it immediately dries out any batter or dough, including this cookie dough. Because it behaves so differently than any other flour, I only recommend using it in my recipes that explicitly call for coconut flour. (You can find those here!)
However, if you’re dead set on using it in this recipe, then I’d recommend using just ¼ cup. I’ve actually covered this on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of this recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 So I’d also recommend reviewing that FAQ Page before you try making these cookies again!
I hope that helps, and happy birthday to your dad too!
Deliciosos cookies! I didn’t have maple syrup so I put coco sugar and they turned out delicious !!!! And really beautiful! I wish I could post the pic ! 🤩 thank you very much !! Will keep the recipe in my special book 🎉
I’m so glad you loved these cookies, Alexia! It means a lot that you’d like to share your picture with me. If you’re on Instagram, you can do so here! Otherwise, you can email it to me instead. 🙂 I’d love to see your gorgeous cookies!