Everything you love about a classic carrot cake, but in a portable, chewy cookie. These are packed with fiber-rich oats and fresh carrots, making them acceptable for breakfast and irresistible for dessert.
Soft & Chewy
25 Minutes
Fresh Veggies
Pantry Essentials
- 1.5 cups Rolled Oats
- 1 cup All-Purpose Flour
- 1 cup Finely Grated Carrots
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Brown Sugar (packed)
- 1 Large Egg
- 1 tsp Cinnamon & 1/2 tsp Ginger
- 1/2 cup Walnuts or Raisins (optional)
Baking Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Base: In a large bowl, beat the softened butter and brown sugar until fluffy. Stir in the egg and vanilla extract.
- Dry Mix: In a separate bowl, whisk the flour, oats, cinnamon, ginger, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients. Fold in the grated carrots and your choice of walnuts or raisins.
- Scoop: Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart. Flatten them slightly with the back of a spoon.
- Bake: Bake for 10–12 minutes until the edges are lightly golden but the centers are still soft. Let them cool on the sheet for 5 minutes before moving to a wire rack.
Baker’s Secret: For the best texture, use the fine side of your grater for the carrots. If the carrots are very juicy, pat them dry with a paper towel before adding to the dough to keep the cookies from becoming cakey.
