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Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

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Yummy cookies, perfect for the start of the day, a snack or when you crave for something sweet – Carrot Oatmeal Cookies, so tasty and delicious ♥

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

My family and I love them, especially my husband. He simply adores Carrot Oatmeal Cookies, mostly because they are not too sweet. If you prefer sweeter treats, add some sugar.

Check out the most popular cookies on our blog – Easter Shortbread Cookies and Valentine‘s Maraschino Cherry Shortbread Cookies Carrot combines well with both sweet and salty dishes. It is a well known fact that it is very healthy. I added some pecans, as well, because they are healthy and make cookies crunchy.

 Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

There is, also, oats and spices like cinnamon, nutmeg and ginger. It is a great combination for a great start of the day. Serve them with a glass of milk, or a cup of tea, or with nothing at all- my favorite.

I love the smell of these cookies while being baked; my home is filled with the combination of wonderful smells, then. I put them in my favorite cookie box and it soon gets empty…

 Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

Yield: 20-22
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Yummy cookies, perfect for the start of the day, a snack or when you crave for something sweet - Carrot Oatmeal Cookies, so tasty and delicious ♥

Ingredients

  • 1 cup all purpose flour
  • 2/3 cup quick oats
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 cup finally grated carrots
  • 1/2 cup chopped pecans

Instructions

  1. In a large bowl, combine all purpose flour, quick oats, baking powder, ground cinnamon, ground nutmeg, ground ginger and salt. Set aside.
  2. In separate large bowl, mix butter and brown sugar, with an electric mixer on medium speed, until it is light and fluffy. Add an egg and vanilla extract and mix some more.
  3. Then, add carrots and chopped pecans and continue to mix slowly adding dry ingredients. Mix until well combined. Leave in fridge for an hour.
  4. Preheat oven to 350 F. Line two baking sheets with parchment paper. Take the dough out of the fridge and make balls using your hands (20-22 balls).
  5. Place the balls in the baking sheets, already prepared. Space between the balls should be 1.5 inch. Bake for 10-12 minutes.
  6. Take them out of the oven and let cool for a while, in the baking sheets, then place on a wire rack to cool completely.

Notes

Store them in a well sealed container, at a room temperature, for no longer than three days.
If you prefer sweeter desserts, add a ¼ cup of sugar.

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies

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Som anth

Friday 11th of January 2019

Cookies are tasty but not so much crispy.

Dragana

Friday 11th of January 2019

Cookies are more crunchy than crispy, but this matter of taste, as always. I'm glad that you like it ? Thanks for stopping by. Best!

Sam Hain

Sunday 11th of February 2018

What happens to the cookies when they go past 3 days? Do they go really bad?

Dragana

Monday 12th of February 2018

Hi Sam Hain,

cookies tastes best first days, but if you stored them correctly you can keep the freshness.

Regards, Dragana

djpundja

Sunday 21st of May 2017

The cookies were not sweet, so I mixed together some powdered sugar and the juice of half an orange to make a glaze and topped the cookies, making them a bit sweeter and sooo good!

Dragana

Sunday 21st of May 2017

Hi,

I tried with brown sugar and healthier version of cookies. If you prefer sweeter cookies, you can add a ¼ cup of sugar.

Regards, Dragana

Mary

Sunday 16th of April 2017

Need to replace the flour and brown sugar. Will almond flour and maple syrup work?

Dragana

Monday 17th of April 2017

Hi Mary,

thanks for stopping by. You can replace all purpose flour with almond flour in proportion 1:1. To apply maple syrup as a brown sugar alternative, use 2/3 cup of maple syrup for every cup of brown sugar (you should use 1/3 less maple syrup than the amount of sugar). You can add a little more flour or oats for greater strength cake.

Regards, Dragana

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