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Here’s the complete list of ingredients for your carrot cake oatmeal cookies. Gather these items to start baking: - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup coconut oil, melted (or unsalted butter) - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 cup fresh grated carrots (about 2 medium carrots) - 1/2 cup crushed pineapple, thoroughly drained - 1/2 cup chopped walnuts or pecans (optional) - 1/4 cup raisins or currants (optional) Each ingredient plays a role. Rolled oats and whole wheat flour give texture. Baking soda and baking powder help the cookies rise. The spices, such as cinnamon and nutmeg, add warmth and flavor. Brown sugar keeps the cookies moist, while granulated sugar adds sweetness. Coconut oil or butter binds everything together. The egg and vanilla extract enhance richness. Carrots and crushed pineapple provide moisture and a fresh taste. Finally, nuts and dried fruits add crunch and bursts of flavor. This mix creates a cookie that tastes like cake. You get all the joy of carrot cake in a fun, easy form. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature ensures your cookies bake evenly. Line two baking sheets with parchment paper. This will keep the cookies from sticking. In a large bowl, mix together the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk these dry ingredients well. This step helps blend all the flavors together. In a separate bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Use a whisk to mix until smooth and creamy. Add the egg and vanilla extract. Mix until everything is well combined. Gently fold in the grated carrots and crushed pineapple into the wet mixture. This adds moisture and sweetness. Mix until just combined; do not overmix. Gradually add the dry mixture to the wet ingredients. Stir gently until everything is combined. If you like, fold in chopped nuts and raisins or currants. These add extra flavor and texture to your cookies. Using a cookie scoop or spoon, drop generous tablespoons of dough onto the prepared baking sheets. Leave space between each cookie; they will spread while baking. Bake in the preheated oven for 12-15 minutes. The edges should turn golden brown, and the centers should feel set. Remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. To get soft and chewy cookies, use fresh ingredients. This makes a big difference. Preheat your oven to 350°F (175°C) before baking. This helps the cookies rise well. Use parchment paper on your baking sheets to stop sticking. Bake for 12-15 minutes. Watch for golden edges. The centers should feel set but soft. Let them cool on the baking sheet for a few minutes. This helps them firm up. If you have allergies, there are great swaps. For gluten-free cookies, use almond flour instead of whole wheat flour. Omit the nuts if you have a nut allergy. You can replace coconut oil with unsalted butter or a vegan butter. If you're vegan, swap the egg for one mashed banana or 1/4 cup of applesauce. Feel free to mix and match based on your needs. Make your cookies look fancy with a few simple tricks. Arrange them on a nice plate. Dust with powdered sugar for a sweet touch. Serve with cream cheese frosting for dipping or drizzling. This adds extra flavor and fun. You can even add some chopped nuts on top for a crunchy finish. Enjoy your cookies fresh for the best taste! Pro Tips Fresh Ingredients: Always use fresh carrots and well-drained pineapple for the best flavor and moisture in your cookies. Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking; this helps prevent spreading. Customize Nuts: Feel free to substitute walnuts or pecans with your favorite nuts or omit them entirely for a nut-free version. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_4}} To make these cookies gluten-free, swap the whole wheat flour with almond flour or a gluten-free flour blend. This change keeps the cookies soft and tasty. You can also add a bit of xanthan gum to help with texture. Always check that your oats are certified gluten-free. This ensures no cross-contamination occurs. To create a vegan version, replace the egg with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. For the coconut oil, use a plant-based butter or more coconut oil. This keeps the cookies moist and delicious without any animal products. You can enhance the flavor of these cookies by adding spices like ginger or cloves. These spices bring warmth and depth to the taste. Consider mixing in unsweetened shredded coconut for added texture. You could also use chopped dried fruits like apricots or cranberries for a fruity twist. Each variation makes the cookies unique and fun! To keep your carrot cake oatmeal cookies fresh, store them in an airtight container. This helps keep moisture out and flavor in. You can place parchment paper between layers to avoid sticking. It’s best to store them at room temperature. Avoid storing cookies in the fridge, as this can make them dry. Freezing your cookies is a smart way to save them for later. Allow the cookies to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. These cookies stay good for about one week at room temperature. If you freeze them, they can last up to three months. Just remember, the flavor will be best if you eat them fresh! You can use instant oats, but the texture will change. Instant oats absorb water fast. They make cookies softer and less chewy. Rolled oats give a heartier bite. I prefer rolled oats for this recipe. To keep cookies thick, chill the dough before baking. You can also add more flour. This helps the cookies hold their shape. Use a cookie scoop for even sizes. Make sure to space them well on the baking sheet. You can use unsalted butter instead of coconut oil. It gives a rich flavor. Other options include vegetable oil or canola oil. Just keep the same amount as the recipe calls for. Yes, adding chocolate chips is a great idea! They add sweetness and richness. You can mix in half a cup of chips. This makes the cookies even more special. We explored how to make delicious carrot cake oatmeal cookies. You learned about essential ingredients, step-by-step instructions, and tips for perfect cookies. There are variations for gluten-free and vegan options, plus ways to store and freeze cookies for later. Remember, baking is all about experimenting. Try different spices or mix-ins to find your favorite twist. Enjoy creating these tasty treats! Happy baking!

Carrot Cake Oatmeal Cookies

Delicious oatmeal cookies infused with the flavors of carrot cake, perfect for a sweet treat.
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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup coconut oil, melted
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh grated carrots
  • 1/2 cup crushed pineapple, thoroughly drained
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup raisins or currants

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  • In a spacious mixing bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until they are evenly distributed.
  • In a separate bowl, combine the melted coconut oil, packed brown sugar, and granulated sugar. Beat the mixture with a whisk or electric mixer until it achieves a smooth, creamy texture. Incorporate the egg and vanilla extract into the mixture, ensuring everything is well blended.
  • Gently fold the grated carrots and drained crushed pineapple into the wet ingredients, mixing until just combined.
  • Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. If desired, fold in the chopped nuts and raisins or currants for extra flavor and texture.
  • Using a cookie scoop or a spoon, drop generous tablespoons of the cookie dough onto the prepared baking sheets, ensuring to leave some space between each as they will spread while baking.
  • Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are a beautiful golden brown and the centers feel set when gently touched.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Afterward, transfer them to wire racks to cool completely.

Notes

For an elegant presentation, arrange the cookies on a decorative platter and lightly dust them with powdered sugar. Serve with a side of creamy cream cheese frosting for dipping or drizzling!
Keyword carrot cake, cookies, oatmeal