Carrot Oatmeal Cookies

Carrot Oatmeal Cookies Recipe

If you somehow combined a coconut macaroon with a bit of carrot cake, you might end up with a cookie like this one. I took a few carrots leftover from Bryant's Jamaican Veggies Patties, shredded them, and turned them into a batch of carrot-flecked cookies. They are egg-free, vegan, and sweetened with maple syrup. I used fragrant coconut oil, plenty of chopped walnuts and rolled oats as well. For those of you who loved Nikki's cookie recipe a while back, give these a try. The oats get golden and a bit crusty-crunchy on the bottoms, but the carrots, coconut oil, and a kiss of ginger keep things nice and moist inside. So good.

Five Grain Recipe

Because there is no cane sugar, these cookies lack that super sweet, high-key edge. They're not going to be as sweet as most American baked goods you're used to, but I think they're better. Because there are no eggs in the batter, you don't need to worry about sneaking a taste of dough ;)...And while I love these just as they are, I can imagine playing around a bit by adding some shredded coconut, or different nuts, and/or dried pineapple - or doing a curried version.

Carrot Oatmeal Cookie Recipe

After your initial batch experiment with the type of nuts/seeds you use. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well - but I haven't tested them in this recipe. And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 1/2 dozen cookies.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • You are uncanny! I have a container of grated carrots in my fridge from an unsuccessful effort at carrot cake. This looks like the highest and best use for them that I can think of! (And thanks to Nikki's cookies, I have the coconut oil too, ready to go.) Have a good weekend!

    MemeGRL
  • Just my style! I've been trying to incorporate more sweet vegetables, like carrots, into my food in order to curb sugar cravings. Actually, I've made breakfast grains not so different from your cookie recipe.

    Michelle @ Find Your Balance
  • I loved the last cookie recipe I tried with maple syrup as a sweetener, so I'm confident these are equally delicious.

    ashley (sweet & natural)
  • I loved the last cookie recipe I tried with maple syrup as a sweetener, so I'm confident these are equally delicious.

    ashley (sweet & natural)
  • You're definintely inspiring me to pick up some coconut oil for my next baking adventure, as I see it here so often and clearly with such great results. These look tasty!

    Anna
  • nikki's cookies were a hit around here, so i'll definitely be trying these!

    taghag
  • Any substitute for maple syrup? HS: You might try agave nectar.

    Anonymous
  • They look yummy. I will try them with olive oil, cranberries and orange zest..

    Gayatri
  • They look yummy. I will try them olive oil, cranberries and orange zest..

    Gayatri
  • I've been mulling over an Easter-ish, springtime whoopie pie recipe, and this recipe looks spot on! Can't wait to try it - I think the not-super-sweet cookie will pair well with the whoopie pie filling. Yay. :)

    rebecca
  • These look great! Another favorite cookie combination of mine is sage and dried apricots, with a little cornmeal thrown in for a bit of crunch. I'll definitely be trying these!

    Jen (Modern Beet)
  • These look so good. I think I would throw in a little orange zest and maybe cranberries- and for me- swap out the pastry flour with a gluten-free.

    Making Love In The Kitchen
  • These look wonderful! I love carrot cake & I love oatmeal cookies, and these babies are the best of both worlds.

    Lauren
  • These look wonderful! I love carrot cake & I love oatmeal cookies, and these babies are the best of both worlds.

    Lauren
  • wow, this looks so yummy...and healthy! i love the idea of adding shredded coconut too!

    HappyTummy
  • Also: I finally treated myself and my very own copy of Super Natural Cooking should be delivered tomorrow :) Love your recipes and really love this site Heidi. Thank you so much!

    Lynne
  • Heidi--like always, you seem to have read my mind! :) I was totally craving oatmeal carrot muffins this week and had planned to make some on the weekend but this is a much better idea! Smaller bites, not as sweet and all the goodness of carrots and oats--I can't wait to try them! Question: I find coconut oil kind of expensive and I don't often have it on hand. Could I substitute olive oil for the coconut and maybe add some shredded unsweetened coconut in place of some of the flour? What do you think?

    Lynne
  • Nice pics and very yummy too! I can't wait to try this at home.

    Ching Hermosa
  • I love carrot cake and my wife loves oatmeal cookies. It sounds like this has something for both of us. It is kind of like a mad scientist kitchen experiment gone right! awesome!

    inadobo
  • Anything with coconut is good in my books. Those look like a great combination. I would probably leave out the ginger, but that's just personal preference.

    Marianne
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