Go Back
To make these delightful oatmeal carrot cake cookies, gather these simple ingredients: - 1 cup rolled oats - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup finely grated carrots (about 2 medium-sized carrots) - 1/2 cup raisins or chopped walnuts (optional) Measuring your ingredients correctly is key to great cookies. Use these tips for best results: - Always use dry measuring cups for flour and oats. - Pack the brown sugar firmly into the cup for the right sweetness. - Level off your measuring cups with a straight edge for precision. - Use a kitchen scale for more accuracy, especially for flour. You can easily make these cookies healthier. Here are some great swaps: - Replace half the oil with unsweetened applesauce for less fat. - Use honey or maple syrup instead of granulated sugar for natural sweetness. - Swap whole wheat flour with almond flour or oat flour for gluten-free cookies. - Add nuts or seeds for extra protein and crunch! These tips make it easy to customize the recipe. For the full recipe, check the section above. Enjoy baking! 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line two baking sheets with parchment paper. This keeps cookies from sticking. 3. In a medium bowl, whisk the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until well combined. 4. In a large bowl, mix the brown sugar, granulated sugar, applesauce, vegetable oil, eggs, and vanilla extract. Whisk until smooth. 5. Slowly add the dry mix to the wet mix. Stir gently with a spatula until just combined. Don't overmix to keep cookies soft. 6. Fold in the grated carrots and optional raisins or walnuts. This step adds flavor and texture. 7. Scoop tablespoon-sized portions of dough onto the baking sheets. Leave 2 inches between each cookie. 8. Bake for 12-15 minutes. Check for lightly golden edges and set centers. 9. Cool cookies on the baking sheets for 5 minutes. Then, move them to a wire rack. Let them cool completely. Mixing and folding are crucial in baking. When adding dry ingredients to wet, do it slowly. This helps keep the cookies light. Use a spatula for folding in carrots. This way, you keep the mixture airy. Don't rush—take your time. When you see a few flour streaks, stop mixing. This leads to soft cookies. Baking at 350°F (175°C) is ideal for these cookies. This temperature ensures they bake evenly. Keep a close eye on them around the 12-minute mark. Ovens can vary, so check for golden edges. If you overbake, they can become dry. When they feel set in the center, they are done. Enjoy your baking journey with these delightful cookies! For the Full Recipe, click here. To get the right cookie texture, focus on mixing. Combine wet and dry ingredients gently. Overmixing can lead to tough cookies. Aim for a soft, moist dough. If the dough feels too dry, add a splash of milk. For a chewier cookie, let the dough rest for 15 minutes before baking. This helps the oats soak up moisture. If your cookies spread too much, check the oven temperature. An oven that is too hot can cause rapid spreading. Use an oven thermometer for accuracy. If your cookies are too dry, it may be from overbaking. Keep an eye on them in the last few minutes. For cookies that are too crumbly, try adding a bit more applesauce or oil. To make your cookies even more special, consider adding extras. Nuts, like walnuts, add crunch and flavor. Dried fruit, such as raisins or cranberries, bring sweetness. You can also mix in chocolate chips for a fun twist. Try adding a teaspoon of orange zest for a fresh citrus note. These small changes can elevate your cookie game and make them truly unique. {{image_4}} You can make these cookies gluten-free. Just swap the whole wheat flour for a gluten-free flour blend. Look for a blend that works well for baking. You might need to add a bit of xanthan gum to help with texture. This will keep your cookies soft and chewy, just like the original recipe. To make these cookies vegan, replace the eggs with flaxseed meal. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Let this mixture sit for about 5 minutes to thicken. You can also switch the vegetable oil with coconut oil. This will add a nice flavor and keep your cookies moist. Feel free to get creative with your ingredients. Instead of brown sugar, try coconut sugar or maple syrup. You can also mix in unsweetened shredded coconut for added texture. If you want to change up the flavor, add spices like ginger or allspice. You can even use different nuts or dried fruits to make each batch unique. Remember, this recipe is all about having fun in the kitchen! To keep your oatmeal carrot cake cookies fresh, store them in an airtight container. This helps them stay moist and tasty. You can use a glass or plastic container. If you want to keep them extra fresh, layer parchment paper between the cookies. This will prevent them from sticking together. Freezing your cookies is an easy way to enjoy them later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After they freeze, transfer the cookies to a freezer bag. Be sure to squeeze out all the air before sealing. You can freeze them for up to three months. When you're ready, take them out and let them thaw at room temperature. Your oatmeal carrot cake cookies will last about one week at room temperature. If you store them in the fridge, they may last up to two weeks. Look out for signs of spoilage, like an off smell or mold. If you see any changes in texture or color, it’s best to toss them. Enjoy your cookies while they are fresh for the best taste! You can tell the cookies are done when the edges turn light golden brown. The centers should feel set and not too soft. A good way to check is to gently press the center with your finger. If it springs back, they are ready. Keep an eye on them so they don’t overbake. Yes, you can make the dough ahead of time! Just mix all the ingredients as per the Full Recipe. After mixing, cover the bowl with plastic wrap and place it in the fridge. This keeps the dough fresh. You can chill it for up to 24 hours. When ready to bake, scoop and bake as usual. These cookies are not only tasty but also packed with good nutrients. Each cookie has about: - Calories: 120 - Protein: 2g - Carbohydrates: 20g - Fat: 4g - Fiber: 1g - Sugar: 6g The oats and carrots add fiber and vitamins. You can enjoy a treat that feels good! We covered a lot about baking cookies. First, we discussed key ingredients and how to measure them. Then, I shared step-by-step instructions for mixing and baking. Next, I offered tips for the perfect cookie texture and ways to enhance flavors. We even explored gluten-free and vegan options. Lastly, I explained how to store and freeze cookies for freshness. Remember, baking is fun and creative. Follow these tips, and you’ll bake great cookies!

Easy Oatmeal Carrot Cake Cookies

Indulge in the deliciousness of Oatmeal Carrot Cake Cookies that blend the warm flavors of carrot cake with the wholesome goodness of oats! With easy-to-follow steps and simple ingredients like rolled oats, carrots, and applesauce, you can whip up a batch in just 30 minutes. Perfect for any occasion, these cookies are sure to impress. Click through to explore the full recipe and savor this delightful treat today!
Print Recipe Pin Recipe

Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup finely grated carrots (approximately 2 medium-sized carrots)

1/2 cup raisins or chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

    In a medium-sized mixing bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until everything is evenly distributed. Set this dry mixture aside.

      In a large mixing bowl, combine the packed brown sugar, granulated sugar, unsweetened applesauce, vegetable oil, eggs, and vanilla extract. Use a whisk to blend these ingredients together until the mixture is smooth and creamy, creating a luscious base for your cookies.

        Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix, as this could affect the texture of your cookies.

          Gently fold in the finely grated carrots, along with the optional raisins or chopped walnuts, allowing for additional texture and a delightful burst of flavor.

            Using a tablespoon, scoop out portions of the dough and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

              Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers feel set to the touch. Keep an eye on them to avoid overbaking.

                Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely and set their texture.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                    - Presentation Tips: For an appealing presentation, arrange the cookies on a decorative plate. You can sprinkle some extra finely grated carrots on top for a pop of color. These cookies pair wonderfully with a steaming cup of tea or a glass of cold milk, perfect for a cozy afternoon treat!