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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So last weekend's brunchy featured your Wheatberry Bowl and Asparagus Bread Pudding. Tomorrow's afternoon snack will be these cookies which I made tonight (subbing butter for the coconut oil) piped with just a dollop of cream cheese frosting. Since I bought your cookbook and discovered your blog, my friends always want me to cook for them. Thanks for that (I think).


Why didn't I think of that? My husband loves carrots and he will enjoy the recipe!

Look forward to all of your recipes am going to get busy & bake the cookie recipe I just teceived.


Oh my. These are amazing! Just made a batch. Here were my changes: I added 1/2 cup shredded coconut and 1/2 - 1 t orange zest. Also used half maple syrup and half agave nectar. YUM. Thanks, Heidi!


I can't wait to try these as I loved Nikki's Cookie Recipe. I made the following recipe today, and I thought you might like it. It's a dark chocolate chunk cashew butter cookie. No butter involved, so relatively healthy for a sweet treat. My family loves your recipes. My kids are pretty adventurous eaters and always enjoy your creations. Thank you!


These look delish! I just ran the nutritional numbers (using if anyone is interested: For the entire recipe: cals 2650 fat 168 carb 276 fib 33 protein 34 calcium 209 mg for 1/30th of the recipe (HS says recipe makes 30 cookies, so this would be for one cookie): cals 88 fat 5.6 carb 9.2 fib 1.1 protein 1.13 calcium 7 mg

Amy P

Looks pretty good. You got anything more Carrot-ty and less Oatmeal-y?


coconut, yes--perfect combo

What IS the definitive word on coconut oil? I remember reading that it was a "bad" oil and then, sometime after, that it was now a "good" oil, in terms of saturated fats and cholesterol that is. Do you know what to make of this? I am confused. Thanks so much for your inspired creations. They are lovely.


These are my type of cookie! Healthy, not too-sweet, and with oatmeal. I have been using coconut oil a lot in my baking and cooking recently- it adds such a delicious and subtle aroma. I will try these for sure!

Oh now we're talking. Talking sweet nothings in our here with these.

my boyfriend has been asking me to make oatmeal cookies. he is also a huge carrot cake fan. i think i'll make a batch of these for his easter basket.

these are perfect for me to bake for my clients!

I just finished making macaroons, and you gave me a great idea - add carrot to them. I bet it would make them naturally sweeter and I could use less honey.

sweet! i love carrot cake...carrots in baked goods are also really tasty :) thanks for the awesome recipe!

I think I can use this and Nikki's Healthy Cookie recipe to come up with a great gluten-free version! Thanks!


Any reason honey wouldn't work instead of the maple syrup? Would it make them too sweet?


i've been eating carrots lately, so what a great way to make a new carrot "dish!" ;)

Wondering if you could replace the ww pastry flour with spelt? They look wonderful and I will make them soon.

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