Carrot Cake Oatmeal Cookies Recipe

5 from 6 votes
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These healthy oatmeal cookies are soft, chewy and irresistible! Bursting with carrot cake flavor, these cookies are super easy to make and taste amazing!

Carrot Cake, Oatmeal Cookies,


Moist and sweet, these Carrot Cake Oatmeal Cookies are the perfect little dessert for Spring, or even Easter brunch!

Besides, these little treats are much simpler than making a whole carrot cake. Though, I truly truly truly DO NOT mind a whole slice of my ➡ carrot cake ⬅... yummmm!

Truth be told, come Easter, I always reach for a slice of carrot cake slathered with cream cheese frosting…  You, too, right? I mean, we’re just humans, for Pete’s sake, we gotta have cake!

Carrot Cake, Easter, Oatmeal Cookies, breakfast cookies

Obviously, this ain’t no cake, but in this recipe we are going to introduce carrot cake to oatmeal cookies. Kind of healthy, verrrry easy, and really really delicious! YAY!

Reminiscent of my Apple Oatmeal Cookies, these cookies are full of hearty oats, cozy spices, and lots of flavor.

Carrot Cake Oatmeal Cookies batter


  • Carrots
  • Oats
  • Flour
  • Brown Sugar
  • Butter
  • Eggs
  • salt and baking soda
  • cinnamon, nutmeg, ginger
  • Walnuts are optional
  • powdered sugar, for the glaze
  • pineapple juice, for the glaze

Carrot Cake Oatmeal Cookies batter


My FAVORITE part of this recipe is that you only need one mixing bowl and a cookie sheet or sheet pan.

  1. You first want to combine butter and brown sugar in your mixer’s bowl and cream the mixture; add the eggs and beat until combined.
  2. Then, using a wooden spoon, you will add in the rest of the ingredients; shredded carrots, oats, flour, spices, and walnuts.
  3. To bake the cookies, preheat oven to 375F.
  4. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets and bake for about 10 to 11 minutes, or until cookies are set.
  5. Once the cookies have cooled down, combine powdered sugar and pineapple juice in a small mixing bowl and whisk together until combined.
  6. Drizzle glaze over the cookies; let set, then serve.

Carrot Cake Oatmeal Cookies

I’ve made a ton of versions of these cookies for us because they come together really fast and are great for mornings, especially when we are on the go.

…and that’s like, every day, to be honest. I always manage to snooze the alarm clock 5 times.

Carrot Cake Cookies, pineapple glaze

Carrot Cake, cookies recipe, Easter, breakfast cookies

The outside of the cookie is slightly crunchy, which I LOVE, and the inside is moist, soft, and chewy. Also, the pineapple-flavored glaze is just PERFECT!



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5 from 6 votes

Healthy Carrot Cake Oatmeal Cookies

These healthy oatmeal cookies are soft, chewy and irresistible! Bursting with carrot cake flavor, these cookies are super easy to make and taste amazing!
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 20 minutes
Servings: 24 Servings



  • 1/2 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups rolled oats
  • 1 1/2 cups finely shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger, (add more if you like)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped walnuts, (optional)


  • 1/2 cup powdered sugar
  • 1 tablespoon pineapple juice
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  • Preheat oven to 375F.
  • Lightly grease a cookie sheet with cooking spray and set aside.
  • In your mixer's bowl, combine butter and brown sugar; mix until light and fluffy.
  • Beat in eggs and vanilla.
  • With a wooden spoon, mix in the rest of the ingredients, except for powdered sugar and pineapple juice.
  • Stir until just blended.
  • Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
  • Bake for 10 to 11 minutes, or until set.
  • Remove from oven and transfer the cookies to a cooling rack.
  • Meanwhile, mix powdered sugar and pineapple juice in a small mixing bowl and drizzle over cooled cookies.
  • Serve.


Serving: 1Cookie | Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1475IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 0.7mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Carmela Lauria says:

    Can I use gluten free flour?

    1. Katerina says:

      I honestly don’t know because I have not tested this recipe with gluten-free flour.

  2. Ingrid says:

    This is a great cookie. It has just enough sweetness, but is not overly sweet. Great flavor. It tastes like carrot cake, but less intense. Really nice cookie. Will be making these again. Thank you.

    1. Katerina Petrovska says:

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂

  3. Leah says:

    Made for the first time last week – huge hit! I added cardamom and got good feedback about that. Today I’ll make them with whole wheat flour and a spice blend with ginger, allspice, cardamom, pepper and cinnamon. With the carrots finely grated they seem to almost disappear

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

  4. Dayna says:

    Great way to use up some carrots from my garden!

  5. Karen Griffith says:

    Super lazy & easy to make – cookies in no time. This is a keeper for me!
    I used coconut set oil as allergic to butter & gluten free cereal mix – came out perfect.