Soft Batch Oatmeal Carrot Cake Cookies

Soft Batch Oatmeal Carrot Cake Cookies

 Soft Batch Oatmeal Carrot Cake Cookies | | They

Cookies for breakfast? There’s no guilt if you’re eating these soft batch oatmeal carrot cake cookies. They’re sweetened with pure maple syrup and packed with healthy goodness.

They’re even Bugs Bunny and Cookie Monster approved.

I was thinking how I could incorporate carrots into something sweet yet healthy and I came up with the perfect recipe. Who can say no to cookies?

Chock-full of fiber and beta-carotene from the carrots, calcium and potassium from the old-fashioned oats and heart healthy omega-3 fats and antioxidants from the walnuts, you can gobble down these cookies knowing they’re good for you.

 Soft Batch Oatmeal Carrot Cake Cookies | | They

Coming up with healthy snacks and breakfast choices can be challenging in a house with growing teenage boys. Every chance I can get them to eat their vegetables, I do.

They’re paying attention to what foods they are putting in their bodies and how healthy choices can boost their performance in school and in their athletics.

The soft batch of oatmeal carrot cake cookies are the perfect on the go on the go breakfast choice.

Be sure to check out my other breakfast cookies as well as my homemade maple almond granola. It’s tasty on top of Greek yogurt and added to smoothies.

 Soft Batch Oatmeal Carrot Cake Cookies | | They

Soft Batch Oatmeal Carrot Cake Cookies

Ali Randall
Cookies for breakfast? There's no guilt if you're eating these soft batch oatmeal carrot cake cookies. They're packed with healthy goodness.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 1 dozen


  • 1/2 cup old-fashioned oats
  • 2/3 cup whole wheat flour
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1/4 cup shredded coconut
  • 1/3 cup grated carrots
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries


  • Preheat the oven to 350 degrees F.
  • Using a hand or stand mixer combine the flour, oats, nutmeg, baking powder and salt. In a separate bowl beat the eggs, then add the oil, maple syrup, coconut, carrots, walnuts and dried cranberries. Stir well.
  • Add the wet ingredients to the dry ingredients and mix until the batter has formed.
  • Use a non-stick cookie sheet or prepare the cookie sheet with a piece of parchment paper. Using a tablespoon, drop the batter onto the prepared cookie sheet and bake for 12-14 minutes until the edges of the cookies begin to brown slightly.
  • Allow the cookies to cool completely before removing from the cookie sheet. Keep the cookies stored in the refrigerator.
Keyword Oatmeal Carrot Cake Cookies

 Soft Batch Oatmeal Carrot Cake Cookies | | They

22 thoughts on “Soft Batch Oatmeal Carrot Cake Cookies”

  • Wow, so many delicious carrot recipes. My husband is a huge carrot cake fan. I want to make him these cookies! Perfect for Easter!

    • Thanks Cindy…they are great for Easter and the Foodiemamas sure do come up with lots of great recipes every month. Thanks for checking things out.

  • Ali, you have made carrot cakes even more ubiquitous for me. I love soft oatmeal cookies and I am obsessed with carrot cake. I am going to be making this surely.

  • I raised 4 sons, and wasn’t clever enough to put carrots in their cookies! 😉 Fortunately, they were good eaters. Seriously, though, these cookies do look delicious, and I’m sure they’d be a great way to start the day!

    • I have two boys and it is a genius way to sneak more veggies into their diets. Who can say no to a cookie, right?

  • These look so good! My dad loves things like this and I am sure he would take them every day for lunch. I will have to make some for him. 🙂

  • If Bugs and Cookie like these cookies, then I guess we have to try them! They look great and sound delicious.

  • I certainly would not mind having these in the morning with a cup of coffee…what a delightful idea! xo, Catherine

  • I bought a bag of carrots the other day just because I needed a little carrot to make stir fry. I’m leaving the country soon and I know just what to do with the excess carrots (that I shouldn’t have gotten in the first place, but now I’m glad I did).

    • Thanks for the heads up Douglas…you’ll want to preheat the oven to 350 degrees F. I added that step to the recipe card. Happy baking!

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