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
Can I use white plain flour???
I really appreciate your interest in my recipe, Susan! I’ve actually covered the answer to this exact question on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe. I know it can be really easy to miss though! 😉 I’d love to hear what you think if you try making these cookies!
you said they needed to be chilled for 30 mins, is it okay to chill them for longer (lets say 24h) or would they become to mussy? i looked thought some of the comment’s to see but coudnt find one that asked.
I really appreciate your interest in my recipe, Mimi! The longer the cookie dough is chilled, the stiffer it’ll be and the less it’ll spread. (It shouldn’t turn too mushy if chilled for 24 hours though!)
If that’s how long you’d like to chill your cookie dough, then cover the top with plastic wrap, as outlined in Step 2. Because the cookies probably won’t spread at all, I’d also recommend flattening the cookie dough to about ⅜” to ½” thick after dropping it onto the baking sheet. The baking time should remain the same though!
I’d love to hear what you think of these oatmeal cookies if you end up making them! 🙂
Hi! These looks delish! Would it be possible to sub out any of the oil with applesauce, banana, or yogurt? Thank you!
That’s so kind of you to say, Natasha! We really appreciate your interest in these cookies! If you substitute applesauce, banana, or yogurt for the butter/coconut oil, the cookies will taste cakey and slightly gummy. The small amount of fat is required to get the proper texture! You’re welcome to try substituting ½ tablespoon of the butter or coconut oil, but I don’t recommend more than that. I’d love to hear what you think if you decide to try this recipe! 🙂
These are delicious. i made it exactly as the recipe, and they turned out so nice and chewy with lots of flavor. Thank you.
I’m so happy you enjoyed these cookies, Sheila! I really appreciate you taking the time to let me know and rate the recipe too. It truly means a lot! 🙂
Thoughts on using almond flour!? Thanks!
We really appreciate your interest in these cookies, Alexandra! We actually have the answer to your exact question on the Oatmeal Cookie FAQ page, which is linked at the very bottom of the recipe box! I know it can be really easy to miss. I’d love to hear what you think if you decide to try this recipe! 🙂
These turned out amazing! Mine stayed as round half-spheres, no spreading at all. I thought I’d overcooked them, but they were crunchy on the outside and fluffy in the middle! It was like eating a healthier pfeffernusse cookie, so good!
I’m so happy you enjoyed these cookies, Mandi! Thank you for taking the time to let me know and rate the recipe. It truly means a lot! ♡ (I hadn’t thought of it before, but I love your comparison to a Pfeffernusse cookie too!)
these are amazing!! such good texture 🙂 they are really healthy / clean too. Thank you Amy
We’re so happy to hear you enjoyed these cookies, Allison! Thanks so much for taking the time to share. It really means a lot! 🙂
Hi! Can I freeze this batter to cook later?
We really appreciate your interest in this recipe, Courtney! This cookie dough doesn’t freeze well, mainly because the cookies don’t seem to spread at all when we’ve tried baking frozen cookie dough balls. These cookies do freeze really well once baked, though! So if your goal is portion control or simply enjoying warm cookies, then I actually recommend baking the entire batch and freezing the majority of the cookies (or however many you don’t want to eat that day!). When you’re ready to enjoy one of the frozen cookies, then thaw it in the microwave on 30% power until it’s warmed through (usually about 20-30 seconds in my microwave!). I’d love to hear what you think if you decide to make some!
These cookies have become a favorite in my household, and they never fail to impress guests whenever I make them. Your blog continues to be a go-to for delicious and nutritious treats, and this recipe is no exception. Thank you for your creativity and dedication to healthier baking!
We’re truly honored to hear that these cookies have become a favorite, Mary! That’s the best compliment we could ask for! We really appreciate you taking the time to let us know. I can’t wait to hear what you decide to try next!
I soaked some raisins in hot water then drained and added them. My husband likes raisins in his oatmeal cookies. They were good. I’m going to try thy blueberry variation next.
I’m so glad you and your husband enjoyed these cookies, Laura! Thank you for taking the time to let me know and rate the recipe. It truly means a lot! 🙂 I’m excited to hear what you think of the blueberry version too!