Oatmeal Carrot Cake Cookies
By Linley Hanson
3/1/2020
Delicious oatmeal carrot cake cookies are the perfect cookie to eat anytime! They’re made with oats, white whole wheat flour, grated carrots, cinnamon, nutmeg, and raisins. Do you have a big bag of carrots to use? Make this healthy carrot cake recipe or our carrot cake overnight oats after you’ve popped these cookies in the oven!
Healthy Cookies (It’s the CARROTS)
How to Make these Cookies
Step 1: Mix Wet Ingredients
Step 2: Mix Dry Ingredients
Step 3: Roll those Cookies
Step 4: Bake Bake Bake
Tips + Tricks
Buy a Kitchen Aide.
Great substitution options.
- White Whole Wheat Flour–> All purpose flour
- Walnuts–> Almonds or Pecans
- Rasins–> Dried cranberries or chocolate chips
- Carrots–> We don’t recommend substituting the carrots!
- Butter–> Coconut oil
Don’t over-bake.
Here’s how to store these cookies.
Carrot Cake Inspired Recipes
- Healthy Carrot Cake Pancakes
- Healthy Chocolate Chip Carrot Cake Bread
- Whole Grain Carrot Cake Muffins with Walnuts
Ingredients1x2x3x
Wet
- ▢ 1/2 cup unsalted butter , cold and cut into tablespoon pads
- ▢ 1 cup light brown sugar , packed
- ▢ 1 large egg
- ▢ 1 teaspoon vanilla extract
Dry
- ▢ 1.5 cups rolled oats , lightly pulverized
- ▢ 1 cup white whole wheat flour
- ▢ 1/2 teaspoon baking powder
- ▢ 1.5 teaspoons ground cinnamon
- ▢ 1/2 teaspoon ground allspice
- ▢ 3/4 teaspoon ground nutmeg
- ▢ 1/8 teaspoon salt
- ▢ 1 cup coarsely grated carrot , lightly packed
- ▢ 1/2 cup chopped walnuts
- ▢ 1/2 cup raisins
Instructions
- First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
- Add brown sugar and then turn your stand mixer on to medium.
- Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
- While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
- Add white whole wheat flour, baking powder, ground cinnamon, allspice, nutmeg, and salt to the same large bowl and mix until combined.
- Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
- Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
- Finally, add in grated carrot, walnuts, and raisins, and mix one final time on medium to combine.
- Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms to create a cookie shape. Place on a cookie sheet and repeat.
- Bake at 350ºF for 12-14 minutes.
- Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
- Top with optional sea salt before serving.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Carrot Cake Cookies
Ingredients
Wet
- 1/2 cup unsalted butter cold and cut into tablespoon pads
- 1 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry
- 1.5 cups rolled oats lightly pulverized
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 cup coarsely grated carrot lightly packed
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
- Add brown sugar and then turn your stand mixer on to medium.
- Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
- While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
- Add white whole wheat flour, baking powder, ground cinnamon, allspice, nutmeg, and salt to the same large bowl and mix until combined.
- Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
- Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
- Finally, add in grated carrot, walnuts, and raisins, and mix one final time on medium to combine.
- Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms to create a cookie shape. Place on a cookie sheet and repeat.
- Bake at 350ºF for 12-14 minutes.
- Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
- Top with optional sea salt before serving.
