Carrot Cake Cookies

Gabrielle Lazaric
by Gabrielle Lazaric
14 Cookies
25 min

Not only are these cookies delicious, they are super quick & easy to make!! This is a recipe that I guarantee you'll remake multiple times!

One of the most important things in this recipe is to use fresh carrots and grate them yourself. I have tried making these with store bough shredded carrot and not only are they too dry, but they do not have that yummy carrot taste after cooking.

These are perfect for a quick breakfast in the morning. I love to heat these up for a couple seconds in the microwave and then top with a dollop of yogurt and some cinnamon.

Recipe details
  • 14  Cookies
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • ¾ cup grated carrot
  • 1 cup instant oats
  • ¾ cup flour
  • 1 tsp vanilla extract
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ cup maple syrup
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 5 tbsp milk
  • 2 tbsp coconut oil
  • 1 large egg white

Preheat the oven to 325 degrees F.
In a large bowl combine the oats, flour, nutmeg, salt, baking powder and cinnamon.
In the same bowl add in the egg, coconut oil, maple syrup, milk and vanilla.
Once everything is combines, gently stir in the carrots.
Line a baking sheet with parchment paper. Evenly place 13-15 scoops of dough onto the sheet and flatten down slightly.
Place into the oven and cook for 10-15 minutes (depending on the size of cookies).
Once the cookies are done, remove from the oven and let rest for around 10 minutes.
  • Do not use pre-shredded carrots from the store, they are far too dry and won't work correctly in this recipe!
  • Simone Simone on Jun 10, 2021

    Thankyou for this great little recipe. How long do you think the cookies will last? Can you freeze them?

    • Gabrielle Lazaric Gabrielle Lazaric on Jun 10, 2021

      The cookies are good for up to one week if stored in an airtight container! I have never tried freezing them, but I’m sure they would freeze & thaw well.