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Soft Batch Oatmeal Carrot Cake Cookies

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


  • 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.