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- 1 cup rolled oats - 1 cup whole wheat flour - 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 - 1/3 cup vegetable oil - 1 teaspoon vanilla extract - 1 cup grated carrots (about 2 medium carrots) - 1/2 cup raisins - 1/2 cup chopped walnuts (optional) - 1/4 cup shredded coconut (optional) When I make carrot cake oatmeal cookies, I love how the flavors blend. The oats add a hearty texture. Whole wheat flour gives a nutty taste. Baking soda helps them rise, making them soft and fluffy. Cinnamon and nutmeg bring warmth, while salt enhances all the flavors. I use brown sugar for moisture and a hint of caramel. Granulated sugar helps the cookies spread just right. Applesauce keeps the cookies moist and adds sweetness. Vegetable oil makes them rich without being heavy. Vanilla extract rounds out the taste beautifully. Grated carrots give a sweet crunch. I often add raisins for a chewy bite. Chopped walnuts add a nice crunch. If you love coconut, the shredded version adds a tropical twist. Each ingredient plays a role, making these cookies a delightful treat. - Alternatives to oats and flour: Use almond flour and quinoa flakes for a gluten-free option. - Sweetener options: You can swap out sugars for maple syrup or agave nectar. - Vegan or gluten-free substitutes: Use flaxseed meal mixed with water instead of eggs, and almond milk instead of dairy. Experimenting with these substitutions can make the recipe fit your needs. Adjusting the ingredients keeps it fun and fresh! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a medium bowl. In this bowl, mix together your dry ingredients: - 1 cup rolled oats - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt Set this mixture aside for later. Now, take a large bowl. In this bowl, whisk together the wet ingredients: - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup unsweetened applesauce - 1/3 cup vegetable oil - 1 teaspoon vanilla extract Make sure these ingredients blend well. Gradually add the dry mix to the wet mix. Stir gently until just combined. Finally, fold in the fun stuff: - 1 cup grated carrots (about 2 medium carrots) - 1/2 cup raisins - 1/2 cup chopped walnuts (optional) - 1/4 cup shredded coconut (optional) Mix until everything is evenly distributed. Now it’s time to form the cookies. Use a tablespoon to scoop the dough. Place each scoop on your lined baking sheet, spacing them about 2 inches apart. This helps them bake evenly. Bake the cookies in your preheated oven for 12-15 minutes. Keep an eye on them. They should be lightly golden at the edges when done. Once they are baked, take them out and let them cool on the baking sheet for 5 minutes. This helps them set up. After that, transfer the cookies to a wire rack to cool completely. Enjoy the warm, sweet aroma! To make the best carrot cake oatmeal cookies, focus on texture. If you want chewy cookies, use more applesauce and bake for less time. For crunchier cookies, add a few extra minutes to the bake time. Measuring ingredients correctly is key. Use a kitchen scale for precise amounts. This step helps ensure your cookies come out just right every time. Serve your cookies on a bright plate. A light dusting of powdered sugar adds a nice touch. You can also pair these cookies with a glass of milk or a hot cup of tea for a cozy treat. For spreads, consider cream cheese frosting or a simple vanilla yogurt. Both add an extra layer of flavor that pairs well with the spices in the cookies. Pro Tips Adjust Sweetness: If you prefer your cookies a bit sweeter, feel free to add an extra tablespoon of brown sugar or honey to the batter. Mix-In Variations: Experiment with different mix-ins such as dried cranberries or chocolate chips for a unique flavor twist. Storage Tips: Store any leftover cookies in an airtight container at room temperature for up to one week to keep them fresh. Perfect Baking: For perfectly baked cookies, ensure your oven is preheated fully before baking, and rotate the baking sheet halfway through to promote even cooking. {{image_2}} To make your carrot cake oatmeal cookies even better, try adding spices. Ginger adds a warm kick. Cloves bring a rich, sweet flavor. Just a pinch can change the taste. You can also mix in different nuts or dried fruits. Chopped pecans give a nice crunch. Dried cranberries add a tart, sweet bite. Experiment with what you like best! If you want a nut-free version, skip the walnuts. You can replace them with seeds like sunflower or pumpkin seeds. This keeps the cookies tasty and crunchy. For a lower sugar option, cut back on the brown and granulated sugar. You can use a sugar substitute, like stevia or monk fruit. Adjust to your taste for a healthier treat! To keep your carrot cake oatmeal cookies fresh, follow these simple tips: - Let the cookies cool completely before storing. - Use an airtight container to prevent them from drying out. - Layer the cookies with parchment paper to avoid sticking. For best results, store them at room temperature. They stay fresh for about a week. If you want to keep them longer, consider freezing. You can freeze both raw and baked cookies. Here’s how: 1. Freezing Raw Cookies: Scoop the dough onto a baking sheet. Freeze until firm, then transfer the cookie dough balls to a freezer bag. This way, you can bake fresh cookies anytime! 2. Freezing Baked Cookies: Place cooled cookies in a single layer in a container. You can also use parchment paper between layers. To thaw, simply leave the cookies at room temperature for a few hours. For a warm treat, reheat baked cookies in the oven at 350°F for about 5 minutes. Yes, you can use quick oats. Quick oats will make cookies softer. They absorb liquid faster, so you may need less liquid in your recipe. These cookies last about one week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, store them in the fridge for up to two weeks. You can use mashed bananas or yogurt as substitutes for applesauce. Both will keep the cookies moist. If you choose yogurt, use plain, unsweetened yogurt for the best results. Yes, these cookies are great for meal prep. They pack well and make for a tasty snack or breakfast. You can bake a batch and store them in your fridge or freezer. You can reduce or omit the added sugars. The cookies may taste less sweet, but the carrots and applesauce still add natural sweetness. For a sweeter cookie, consider adding a little honey or maple syrup. You learned how to make tasty, healthy cookies with simple steps and substitutions. From the ingredients to storage tips, you now have all the tools to bake delicious treats. Remember, you can tweak these recipes to fit your taste and needs. Enjoy the process and have fun in the kitchen! Making cookies can be a joy for everyone. Happy baking!

Carrot Cake Oatmeal Cookies

Delicious and wholesome cookies made with oats, carrots, and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.5 cup unsweetened applesauce
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • 0.5 cup raisins
  • 0.5 cup chopped walnuts (optional)
  • 0.25 cup shredded coconut (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, mix together the rolled oats, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, whisk together the brown sugar, granulated sugar, applesauce, vegetable oil, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the grated carrots, raisins, walnuts, and shredded coconut if using until evenly distributed.
  • Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • 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 baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these cookies on a colorful plate, and feel free to dust them lightly with powdered sugar for a festive touch!
Keyword carrot cake, cookies, dessert, oatmeal