Name: Easy Carrot Cake Oatmeal Cookies
Prep time: 10 min
Cook time: PT-491359H42M11S
Total time: 25 min
Cuisine: American
Ingredients: 1 cup rolled oats; 3/4 cup shredded carrots; 1/2 cup almond flour or oat flour; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup mashed banana or applesauce; 2 tablespoons maple syrup or honey; 2 tablespoons nut butter (almond, peanut, or sunflower seed); 1/2 teaspoon vanilla extract (optional); Optional add-ins: 1/4 cup raisins, chopped walnuts, or shredded coconut

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These Easy Carrot Cake Oatmeal Cookies are one of my favorite ways to enjoy the cozy flavors of carrot cake in a healthier, cookie-sized bite. I mix oats, shredded carrots, warm spices, and a touch of maple syrup to create soft, chewy cookies that feel like a treat but are wholesome enough for breakfast or snacking.

Why You’ll Love This Recipe

I love how these cookies combine the heartiness of oatmeal with the warm spice and natural sweetness of carrot cake. They’re quick to make, full of texture, and totally customizable with nuts, raisins, or coconut. They’re also naturally sweetened, easy to make vegan, and perfect for packing in lunches or grabbing on the go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rolled oats
shredded carrots
almond flour or oat flour
cinnamon
nutmeg
baking powder
salt
mashed banana or applesauce
maple syrup or honey
nut butter (like almond or peanut)
vanilla extract (optional)
optional add-ins: raisins, chopped walnuts, shredded coconut

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together oats, flour, cinnamon, nutmeg, baking powder, and salt.
In another bowl, I combine mashed banana, maple syrup, nut butter, and vanilla until smooth.
I stir the wet ingredients into the dry, then fold in shredded carrots and any optional add-ins.
I scoop the dough into cookies on the baking sheet and flatten slightly with my hand or a spoon.
I bake for 12-15 minutes, or until the edges are set and golden.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 10-12 cookies.

Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 25 minutes

Variations

Sometimes I use pumpkin puree instead of banana for a fall twist. I also love adding a few mini dairy-free chocolate chips or a drizzle of coconut butter on top once they’ve cooled. For more protein, I stir in a tablespoon of chia seeds or a scoop of plant-based protein powder.

storage/reheating

I store these cookies in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. They also freeze well for up to 2 months. I reheat them in the microwave for 10-15 seconds if I want them warm and soft.

FAQs

Can I make these cookies vegan?

Yes, I use maple syrup and mashed banana or applesauce with no animal products required.

Are these cookies gluten-free?

They are if I use certified gluten-free oats and oat flour.

Do I have to use nut butter?

No, but it helps with texture and richness. I’ve used seed butter or even coconut oil in its place.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking.

What makes these taste like carrot cake?

The shredded carrots, cinnamon, nutmeg, and sweetener create that classic carrot cake flavor in a soft cookie form.

Conclusion

Easy Carrot Cake Oatmeal Cookies are a wholesome, delicious way I enjoy my favorite cake flavors in a healthier, portable treat. They’re simple to make, loaded with texture, and perfect for snacking, breakfast, or sharing with friends. I keep them on repeat all year long.