{"id":708,"date":"2026-03-21T22:58:48","date_gmt":"2026-03-21T22:58:48","guid":{"rendered":"https:\/\/khetwise.com\/blog\/carrot-oatmeal-cookies\/"},"modified":"2026-03-21T22:58:48","modified_gmt":"2026-03-21T22:58:48","slug":"carrot-oatmeal-cookies","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/carrot-oatmeal-cookies\/","title":{"rendered":"Carrot Oatmeal Cookies (Flour Free and Naturally Sweetened)\u00a0"},"content":{"rendered":"

Carrot oatmeal cookies are a simple treat inspired by classic carrot cake. Warmly spiced and naturally sweetened, they bring all the cozy flavors you love into a soft-baked cookie.<\/p>\n

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JUMP TO RECIPE<\/a><\/div>\n<\/div>\n
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For years, I\u2019ve brought a layered carrot cake to Easter gatherings with our family. And while I love the look of it on the dessert table, it definitely takes a little extra time and effort to make.
These carrot oatmeal cookies came from wanting those same familiar flavors\u2014sweet carrots, warm spices, and a soft texture\u2014but in a more everyday cookie.<\/p>\n

Made with just oats\u2014no flour\u2014they\u2019re naturally gluten-free, and they also work as an egg-free cookie if you swap a large egg for a flax egg. Staple ingredients from the fridge and pantry make them the kind of homemade treat you can feel good about serving at a family gathering or handing to your kids for an afternoon snack.<\/p>\n

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Ingredients in Carrot Oatmeal Cookies<\/h2>\n

Oats \u2013<\/strong> I love using the brand One Degree Organic Sprouted Rolled Oats<\/a> (we get ours at Costco). Sprouted oats are easier to digest and, like these, are certified glyphosate-free and gluten-free.<\/p>\n

Oat Flour \u2013<\/strong> I simply blend the rolled oats in a high-speed blender until fine and flour-like in texture.<\/p>\n

Sucanat<\/a> or Coconut Sugar \u2013<\/strong> I use these instead of refined sugar for a natural, rich sweetness. They help the cookies hold together while keeping them soft and tender with a caramel-like flavor that pairs perfectly with the carrots and spices.<\/p>\n

Baking Powder (Aluminum-Free)<\/strong><\/p>\n

Baking Soda<\/strong><\/p>\n

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Cinnamon<\/strong><\/p>\n

Salt \u2013<\/strong> I use Redmond\u2019s Real Salt<\/a><\/p>\n

Nutmeg<\/strong> (optional)<\/p>\n

Unsweetened Applesauce<\/a> \u2013<\/strong> A little applesauce adds moisture and natural sweetness, keeping the cookies soft without extra oil. It also helps bind the oats and carrot together, especially if you\u2019re making them egg-free.<\/p>\n

Melted Butter or Coconut Oil<\/strong><\/p>\n

Vanilla Extract<\/strong><\/p>\n

Egg <\/strong>\u2013 Use 1 large room-temperature egg. See notes for egg-free option.<\/em><\/p>\n

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Carrots \u2013 <\/strong>Fresh, finely grated carrots bring in that classic carrot cake flavor along with natural sweetness and moisture.<\/p>\n

Optional Add-Ins \u2013<\/strong> Raisins or chopped nuts add extra texture and a little natural sweetness or crunch if desired.<\/p>\n

How to Make Carrot Oatmeal Cookies<\/h2>\n

These cookies are easy to pull together with just a couple of bowls. Once the wet and dry ingredients are mixed and combined, simply scoop the dough with a spoon and bake.<\/p>\n

Preheat your oven to 350\u00b0 F (180\u00b0 C) and line a baking sheet with parchment paper or a silicone baking mat<\/a>.<\/p>\n

In one bowl, mix the dry ingredients\u2014oats, oat flour, baking powder, baking soda, salt, and spices.<\/p>\n

In a separate bowl, whisk together the wet ingredients until smooth: melted butter or coconut oil, applesauce, vanilla, sucanat, and egg (or flax egg).<\/p>\n

Fold in the grated carrots (and any optional add-ins).<\/p>\n

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Let the dough rest for 5-10 minutes so the oats can absorb the moisture and the mixture thickens slightly.<\/p>\n

Using a tablespoon, scoop dough onto the prepared baking sheet, then gently shape each cookie as desired.<\/p>\n

Bake at 350\u00b0 F (180\u00b0 C) for 12-15 minutes until the edges are lightly golden.<\/p>\n

Tip:<\/strong> Don\u2019t overbake\u2014they continue to set as they cool for a soft texture.<\/em><\/p>\n

Let the cookies cool on the pan for several minutes before transferring to a rack to finish cooling.<\/p>\n

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Store in an airtight container at room temperature for the first day, then transfer to the fridge where they\u2019ll keep well for several more days.<\/p>\n

Frequently Asked Questions<\/h3>\n

– Can I use shredded carrots from a bag?<\/strong><\/p>\n

I don\u2019t recommend using store-bought shredded carrots for these cookies. They tend to be thicker and drier than fresh carrots, which can change the texture and moisture of the cookie. Freshly grated carrots give a tender texture and perfect chew.<\/p>\n

– Why are my cookies falling apart?<\/strong><\/p>\n

These cookies are soft and cake-like, so they need time to cool and set fully on the baking sheet before moving them. This helps them hold together better.<\/p>\n

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Carrot Oatmeal Cookies Recipe<\/strong><\/h2>\n

Yield: 12-14 cookies<\/h4>\n

Dry Ingredients:<\/strong><\/h3>\n

– 1 \u00bc cups rolled oats
– \u00be cup oat flour (blend rolled oats in a high-speed blender until fine and flour-like)
– 1 tsp baking powder
– \u00bd tsp baking soda
– 1 \u00bd tsp cinnamon
– \u00bc tsp salt
– \u00bc tsp nutmeg (optional)<\/p>\n

Wet Ingredients:<\/strong><\/h3>\n

– \u00bc cup melted butter or coconut oil
– \u2153 cup unsweetened applesauce
– \u2153 cup sucanat
– 1 tsp vanilla extract
– 1 large egg (*see note for flax egg option)<\/em>
– \u00be cup finely grated carrots<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 350\u00b0F (180\u00b0C) and line a baking sheet with parchment paper.<\/p>\n

2. Make oat flour by blending rolled oats in a high-speed blender until fine.<\/p>\n

3. In a bowl, whisk together dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon, salt, and nutmeg.<\/p>\n

4. In a separate bowl, mix wet ingredients: melted butter or coconut oil (slightly cooled), applesauce, sucanat, vanilla, and egg (or flax egg).<\/p>\n

5. Add dry ingredients to wet ingredients and stir until just combined.<\/p>\n

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6. Fold in finely grated carrots until evenly distributed.<\/p>\n

7. Let dough rest for 5\u201310 minutes to thicken slightly.<\/p>\n

8. Scoop tablespoon-sized portions onto prepared baking sheet and gently shape.<\/p>\n

9. Bake for 12\u201315 minutes, until edges are lightly golden and set.<\/p>\n

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They will continue to set as they cool for a soft-baked texture, giving them time to fully set.<\/p>\n

*For an egg-free cookie, make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5\u201310 minutes until it thickens into a gel-like consistency before adding to the recipe.<\/em><\/p>\n

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