Carrot Oatmeal Cookies Recipe

One of my favorite cookies - a carrot oatmeal cookie sweetened with maple syrup. They are made with fragrant coconut oil, plenty of chopped walnuts, rolled oats, and a bit of fresh ginger. They also happen to be egg-free and vegan.

Carrot Oatmeal Cookies

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.

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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

I can just imagine the texture of them: chewy and soft. This recipe of yours is distracting me from my work day, because now all I can think about is a coffee break, and wishing I had one (or more) of these babies. Thanks for providing a less sugary (and vegan) treat for us!

Hi Heidi, these look good but I have a 'basics' question: why no eggs? Is there a particular reason or purpose,such as making the recipe vegan friendly, or....perhaps the coconut oil/ maple syrup making things too moist already? Curious. I bake gluten free and think I'd use an egg due to the properties of the gf flour.

Jane

This sounds fantastic - I am drooling!

Denise

I love cookies without the high sweet edge...it just means I can make my black coffee a little sweet! Nice.

YES! I have been seeking a cookie recipe involving carrots for much time now! Thank you for expanding our cookie horizons yet again... this is amazing.

Megan

Any suggestions for replacement of the whole wheat flour with a non-wheat?

Renee

My word these cookies look and sound amazing. Just love the combination of the oats, carrot and coconut ... the ginger is a nice bonus. Frankly, the walnuts sound perfect to me ... though I imagine pecans would be stunning as well. Will be trying these beauties for sure. Thanks!

I tried Nikki's cookies a bit ago and wasn't sure if I did something incorrectly. While the flavor was good, the texture was more similar to a muffin or bread than a cookie (even a soft cookie). Is that correct? Will the texture of these be similar? Just so I know what I should be aiming for! :)

Dawn

Ann -- yes, most health food stores carry it, and if you buy unrefined it will most definitely be fragrant! It's also wonderful as a skin care ingredient, so I buy organic/unrefined in bulk from Amazon.com for a great price.

I'd like to use coconut oil, but I'm not sure where to find unrefined, fragrant coconut oil. Is it available at most health food stores? Will the packaging state that it is unrefined and fragrant? Thanks! I like Nutiva brand - available in a lot of natural food stores. I made the mistake of buying Spectrum unrefined, but it seems as if they had done something to remove the coconut scent - not the same.

Ann

oooh! these sound so good. i will have to try them out =) love different oatmeal cookies. mm mm mmm.

Heidi: I'm so excited about these cookies, because I only made Nikki's cookies a few weeks ago and thought they were amazing (despite initial severe reservations, and only knowing that everything you post turns out delicious kept me moving along when baking the cookies). I have been using extra virgin olive oil whenever you use coconut oil, because coconut tends to make me feel slightly nauseous, and I've had great results. I will give these a go and report back for other readers who feel similarly about coconut. Thanks for sharing such tasty treats. ps: I entertained a dinner party last night with recipes exclusively from 101cookbooks, and everyone was stunned with tastiness! We cheered to you! :)

mai truong

Mmmm....carrot ginger cookies. I actually just made Nikki's recipie last week with incredible results, so I'm psyched to see another cookie recipie of that genre (that is, the vegan, coconut-oiled, mildly sweet yet oh-so-tasty genre). Thank you for sharing. -sam.

sam

These look and sound great but as someone who doesn't like coconut, could you suggest a substitute for the coconut oil? Thanks so much! HS: Try butter or clarified butter.

Holly

Thank you for another wholesome recipe!! Most people do not know the benefits of coconut oil and how it actually does not turn into trans-fat at high temperatures. Love your blog.

Beautiful, I can't wait to make them! May I substitute another oil for coconut? PS - the maple syrup scones are to die for!

Arielle Maler

A combination of two of my most favorite desserts, how divine!

I drink my morning tea to your website Heidi almost as often as I fall asleep to your cookbook. Just now, I hopped onto 101 to search for a carrot cake recipe and boom! Carrot Oatmeal Cookies... are you kidding me? It must be spring!! Thank you for the never ending inspiration.

SarahSeven

Perfect...this recipe mixes two of my favs!

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