Are you looking for a healthy cookie recipe that will give you energy and quench your hunger pains? Carrot cake oatmeal cookies are a quick and easy recipe that is perfect for a midday snack or healthy dessert. Eat a couple cookies as an afternoon snack or serve as a creative cookie option on your dessert tray. Let oatmeal cookies become the fresh baked answer to your sweet tooth cravings.
From cranberry almond oatmeal cookies and white chocolate cherry oatmeal cookies, try the different combinations that are guaranteed to wow your tastebuds. If your looking for mild sweetness with soft and chewy texture, then these recipes are for you!
You will love carrot cake oatmeal cookies because…
- Only takes 10 minutes to prepare oven baked deliciousness.
- Healthy baked good that contains essential vitamins, minerals and beneficial antioxidants.
- Whole and nutritious because the cookie is loaded with plant based protein, healthy fats, and dietary fiber.
- Natural sweetness and savory spice in perfect balance.
- Blend carrots, walnuts and spice with hearty oats in this mouthwatering cookie recipe!
If your hunger manifests into anger, then this carrot cake oatmeal cookie will help to alleviate your dire cravings. Enjoy the health benefits of oats along with antioxidant rich superfoods like carrots, raisins, walnuts and a blend of aromatic spices.
How to make carrot cake oatmeal cookies?
Making carrot cake oatmeal cookies is not very challenging. Shred the carrots, chop the walnuts and mix the dry ingredients with the wet ingredients. Let’s thoroughly detail the steps required to make the magic happen.
Carrot Cake Oatmeal Cookie Ingredients:
- All purpose flour
- Baking powder
- Cinnamon
- Allspice
- Nutmeg
- Salt
- Unsalted butter
- Brown sugar
- Egg, room temperature
- Vanilla extract
- Rolled oats
- Carrots
- Walnuts
- Raisins
First, preheat oven to 350ºF. Prepare a baking sheet with parchment paper liner.
In a medium bowl, combine the dry ingredients, set aside.
In a large bowl, use a whisk to cream the butter and brown sugar. Add egg and vanilla extract, and continue mixing.
Fold the dry ingredients into the wet until the dough without over mixing.
Next, add the grated carrot, walnuts, and raisins.
Use a portion scoop and place the cookie dough on the prepared cookie sheet.
Bake at 350ºF for about 12 minutes the cookies turn light golden brown around the edges.
Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
Carrot Cake Oatmeal Cookie Tips:
Carrot cake oatmeal cookies taste great and are super easy to make. Try this baked good for a mid afternoon snack or healthy dessert option.
Here are handy tips to make your carrot cake oatmeal cookies fresh and enjoyable every time you take a bite:
- Oats: Rolled oats and quick oats are the preferred type of oats for making cookies. Rolled oats are thicker, which provides a noticeable texture to the cookie crumb. Quick oats are thinner and more fragmented, which blends into the dough a bit easier and doesn’t add chewiness to the dough.
- Raisins: The dried fruit adds flavor and texture to the oatmeal cookie recipe. Adjust the amount of raisins based on your personal liking.
- Nuts: Walnuts add nutritional benefits like fat, fiber and protein to the oatmeal raisin cookies. Carrot cake is a classic combination of flavors that generally includes walnuts.
- Spice: This carrot cake inspired cookie recipe has a blend of aromatic spices that include cinnamon, nutmeg and allspice. These spices are commonly blended together with cinnamon being the predominant flavor.
- Make ahead: Unbaked cookie dough remains fresh for up to a week in the fridge. It can also be frozen for about 3 months. Store inside an airtight container or ziplock bag to preserve moisture levels within the raw dough.
- Storage: Fresh baked cookies keep fresh for up to a week when placed inside an airtight container and stored at room temperature. Baked cookies can also be frozen and defrosted for 2 minutes at room temperature before eating.
Carrot Cake Oatmeal Cookie Recipe
Carrot cake oatmeal cookies are a healthy and delicious snack or dessert idea. Each cookie is packed with plant based protein, dietary fiber and essential vitamins that are recommended for a balanced diet.
Prepare ahead of time for a simple grab and go snack or heathy dessert option. The classic carrot cake flavor combination compliments the oatmeal cookie in a nice way.
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon, ground
- ½ teaspoon allspice, ground
- ¾ teaspoon nutmeg, ground
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups rolled oats
- 1 cup carrots, shredded
- ¾ cup walnuts, chopped
- ¾ cup raisins
Instructions
- First, preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking powder, ground cinnamon, allspice, nutmeg, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar, whisk for about 2 minutes.
- Next, add egg and vanilla extract and mix well.
- Slowly add the dry ingredients to the wet and mix until the dough has formed. Careful not to over mix at this point.
- Fold in the grated carrot, walnuts, and raisins.
- Use a 2 tablespoon scoop to portion the dough and place on the prepared cookie sheet about 2 inches apart.
- Bake at 350ºF for 12 minutes until the edges of each cookie turn light golden brown.
- Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Make Ahead: Cookie dough can be refrigerated for about 1 week and frozen for up to 3 months. It’s best to portion the cookie dough before freezing, then add an additional 1-2 minutes when baking.
Fresh baked cookies can also be frozen. Thaw at room temperature for about 20 minutes before serving.
Storage: Store baked cookies inside an airtight container at room temperature for up to five days.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 42mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
