Carrot Oatmeal Cookies Recipe with Cinnamon and Raisins

These Carrot Oatmeal Cookies are hearty, chewy, and ready in about 20 minutes. Each cookie is packed with grated carrot, shredded coconut, and raisins, and the recipe is dairy-free and free of refined sugar for a wholesome treat you can enjoy for breakfast, snack time, or dessert.

Carrot cake flavor is one of my favorites, and these cookies capture that classic taste in a simpler, healthier form. I use melted coconut oil instead of butter to keep the cookies dairy-free and to add gentle sweetness and moistness. Old-fashioned rolled oats give them a satisfying chew, while whole wheat white flour adds structure with a touch of whole-grain goodness.

The mix-ins—unsweetened shredded coconut, chopped walnuts, and raisins—can be swapped or omitted to suit your preferences. A hint of ground cinnamon brings the familiar warmth of carrot cake without overwhelming the cookie. Best of all, the dough comes together in one bowl with no chilling required, making this a perfect quick-bake recipe when you want something wholesome and homemade fast.

Why you’ll love this recipe

• Chewy, wholesome cookies made with rolled oats and grated carrot for texture and natural sweetness.
• Simple, flexible mix-ins — use coconut, nuts, dried fruit, or chocolate chips to match your taste.
• Dairy-free when made with coconut oil, with the option to substitute butter if you prefer.
• One-bowl dough with no chilling required, so you can bake a large batch quickly.

Recipe ingredients

Below is a clear list of the ingredients used in these carrot oatmeal cookies. Quantities and full instructions follow in the recipe card and instruction section.

• Coconut oil — 1/2 cup, melted (or substitute softened butter).
• Coconut sugar — 3/4 cup (substitute granulated sugar or packed light brown sugar if needed).
• Egg — 1 large, room temperature.
• Vanilla extract — 1 teaspoon.
• Grated carrot — 1 cup (about 1 large carrot; freshly grated for best texture).
• Unsweetened shredded coconut — 1/2 cup (optional).
• Chopped walnuts — 1/2 cup (optional).
• Raisins — 1/2 cup (or currants; optional).
• Old-fashioned rolled oats — 1 1/4 cups for chewiness.
• Whole wheat white flour — 3/4 cup (can swap for all-purpose or whole wheat flour).
• Ground cinnamon — 1 teaspoon for warm flavor.
• Baking soda — 1 teaspoon for a light lift.
• Salt — 1/4 teaspoon to balance sweetness and enhance flavor.

How to make carrot and oatmeal cookies

This recipe is straightforward and fast. Most of the work is grating a carrot and mixing everything together in one bowl. Prep time is about 10 minutes and the cookies bake in roughly 10–12 minutes.

Pro tip: Avoid bagged pre-shredded carrots for this recipe — they tend to be drier. Peel and shred a fresh carrot for the best moisture and texture.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, warm the coconut oil until melted. Stir in the coconut sugar and beat briefly until the mixture is lighter in color. Add the egg and vanilla and beat until combined.
3. Add the grated carrot, shredded coconut, walnuts, and raisins to the wet mixture and stir to combine.
4. Add the oats and flour, then sprinkle the cinnamon, baking soda, and salt over the top. Stir or beat on low until just combined; avoid over-mixing.
5. Using a cookie scoop or tablespoon, portion the dough into mounds about 1 1/2 tablespoons each, spaced 2 inches apart on the prepared sheets. Gently flatten the tops.
6. Bake on the upper and lower thirds of the oven for 10–12 minutes, rotating pans halfway through, until the edges are golden.
7. Cool on a wire rack for 10 minutes, then remove from the sheet to cool completely. Cookies will firm up as they cool.

Recipe FAQs

Recipe notes

• Coconut oil may be replaced with an equal amount of softened butter if you prefer a non-dairy-free version.
• Whole wheat white flour can be swapped 1:1 for all-purpose or whole wheat flour.
• Coconut sugar can be substituted with granulated sugar or packed brown sugar.
• The coconut, walnuts, and raisins are optional — customize the cookies with your preferred mix-ins.
• Store cooled cookies in an airtight container at room temperature for up to five days.

More spring cookie recipes you’ll love

• Chocolate-dipped almond horn cookies
• Lemon Greek butter cookies
• Key lime cooler cookies
• Greek almond cookies (amygdalota)

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your photos.

Note: This recipe was originally published in March 2015 and has since been updated with new photos and clearer instructions.