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- 1 cup rolled oats - 1 cup whole wheat flour - 1 1/2 cups grated carrots (about 2 medium carrots) - 1/2 cup coconut oil, melted The main ingredients give these cookies their unique taste and texture. Rolled oats provide a chewy base while whole wheat flour adds heartiness. Grated carrots bring natural sweetness and moisture, making each bite flavorful. Coconut oil not only adds richness but also helps bind everything together. - 1/2 cup brown sugar, packed - 1/4 cup honey or maple syrup - 1 large egg Sweeteners like brown sugar and honey or maple syrup balance the flavors. Brown sugar adds depth and moisture. Honey or maple syrup brings a hint of natural sweetness. The egg acts as a binder to keep your cookies from falling apart. - 1 tsp baking soda - 1 tsp cinnamon - 1/2 tsp nutmeg - 1 tsp vanilla extract Spices elevate the taste of these cookies. Baking soda helps them rise and stay soft. Cinnamon and nutmeg provide warmth and hint of spice, making these cookies taste like carrot cake. Vanilla extract adds a lovely aroma and enhances the cookie's sweetness. - 1/2 cup raisins (optional) - 1/2 cup chopped walnuts or pecans (optional) Feel free to customize your cookies! Raisins add chewy sweetness, while chopped walnuts or pecans give a nice crunch. These add-ins not only enhance texture but also make your cookies more interesting. You can mix and match based on your taste! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - In a large bowl, combine 1 cup of rolled oats, 1 cup of whole wheat flour, 1 tsp of baking soda, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of salt. Mix well and set aside. - In another bowl, whisk together 1/2 cup of melted coconut oil, 1/2 cup of packed brown sugar, and 1/4 cup of honey or maple syrup until smooth. - Add 1 large egg and 1 tsp of vanilla extract to the wet mixture. Whisk until the ingredients blend well. - Gradually add the dry mixture to the wet mixture, stirring until just combined. - Fold in 1 1/2 cups of grated carrots. If you like, mix in 1/2 cup of raisins and 1/2 cup of chopped walnuts or pecans. - Using a tablespoon, scoop rounded dollops of dough onto the prepared baking sheet. Space them about 2 inches apart. - Gently flatten each cookie slightly with the back of the spoon. - Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden. - Remove from the oven and let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To ensure even baking, space the cookies 2 inches apart on the baking sheet. This allows warm air to flow around each cookie. Rotate the baking sheet halfway through baking for better results. Check for doneness by looking for lightly golden edges. The center should look set but may be soft. Cookies will firm up as they cool. To achieve the right cookie texture, don’t overmix the dough. Mix just until combined to keep the cookies tender. If the dough feels too dry, add a splash of water or an extra egg. If it is too wet, add a bit more flour. This will help in adjusting moisture levels for the perfect bite. For a great presentation, serve cookies on a colorful platter. Dust them lightly with powdered sugar for a sweet touch. Garnish with carrot curls to add fun flair. These cookies pair well with a glass of milk or a warm cup of tea. For a twist, try serving them with cream cheese icing for extra flavor. Pro Tips Use Fresh Carrots: Freshly grated carrots will provide the best flavor and moisture for your cookies. Avoid pre-packaged grated carrots as they may lack freshness. Adjust Sweetness: Depending on your preference, you can adjust the amount of brown sugar or honey/maple syrup used in the recipe to make the cookies sweeter or less sweet. Experiment with Mix-Ins: Feel free to add other mix-ins such as chocolate chips, dried cranberries, or seeds for extra flavor and texture in your cookies. Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} You can change the flavor of these cookies in fun ways. Try adding spices like ginger or cloves. These spices add a warm kick to your cookies. You can also use different sweeteners. Maple syrup or agave nectar can replace honey. Each option gives a unique taste. You can easily make these cookies gluten-free. Use gluten-free flour instead of whole wheat flour. This swap works well without losing flavor or texture. If you want vegan cookies, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Feel free to customize your cookies with mix-ins. Other fruits like dried cranberries or chopped apples work great. You can also add chocolate chips for a sweet twist. Nuts like almonds or pecans can give a nice crunch. Experiment with these options to find your favorite combination! To store your carrot cake oatmeal cookies at room temperature, place them in an airtight container. This keeps them fresh and moist. You can stack the cookies, but add parchment paper between layers. This prevents sticking. They will stay tasty for about three days on the counter. For long-term storage, freeze the cookies. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag. Make sure to squeeze out the air. When ready to eat, thaw them at room temperature. You can also warm them in the oven at 350°F for about 5 to 7 minutes. When stored properly, these cookies can last up to three months in the freezer. In an airtight container at room temperature, they last about three days. If you want them to stay fresh longer, consider refrigeration. They can last up to a week in the fridge. Can I substitute coconut oil? Yes, you can! You can use butter or a different oil. Just make sure it’s melted and similar in texture. How do I prevent cookies from being too dry? To keep cookies moist, don’t overbake them. Watch them closely in the oven. Adding a bit more honey or maple syrup can also help. Can I make these cookies smaller or larger? Absolutely! You can use a smaller or larger scoop. Just remember to adjust the baking time. Smaller cookies will bake faster, and larger cookies will take longer. What can I use instead of eggs? You can use a flax egg. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. What to do if dough is too sticky? If your dough is sticky, add a bit more flour. Start with a tablespoon at a time until it’s easier to handle. Adjusting sweetness levels for preference You can add more or less brown sugar or honey. Taste the dough before baking to find that perfect sweetness for your liking. This blog post covered how to make delicious cookies using simple ingredients. You learned about the main ingredients and the steps to prepare them. We also discussed tips for baking and serving your cookies. With variations and storage tips, you can try different flavors and keep your cookies fresh. Remember, baking is fun, so don’t be afraid to experiment. Enjoy your cookie-making journey and share your results with friends!

Carrot Cake Oatmeal Cookies

Delicious cookies that combine the flavors of carrot cake with the wholesome goodness of oatmeal.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup honey or maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Mix well and set aside.
  • In another bowl, whisk together the melted coconut oil, brown sugar, and honey (or maple syrup) until smooth.
  • Add the egg and vanilla extract to the wet ingredients. Whisk until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  • Fold in the grated carrots, raisins, and chopped nuts (if using) until evenly distributed throughout the dough.
  • Using a tablespoon, scoop rounded dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Gently flatten each cookie slightly with the back of the spoon.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a colorful platter; consider dusting them lightly with powdered sugar and garnishing with a few carrot curls for an extra touch of visual appeal.
Keyword carrot cake, cookies, oatmeal