featured 7681 1

Chewy Carrot Oatmeal Cookies Recipe

These Carrot Oatmeal Cookies are hearty, chewy, and ready in about 20 minutes. Each cookie is filled with grated carrot, shredded coconut, and raisins, and the recipe is dairy-free and free of refined sugar. They make a wholesome breakfast bite, an easy snack, or a simple dessert the whole family will enjoy.

Stack of carrot oatmeal cookies on a wire rack.

If you love carrot cake flavors but want something quicker and a bit lighter, these cookies are a perfect solution. They preserve the warm spices and sweetness of carrot cake while using whole ingredients like rolled oats and whole wheat white flour. I use melted coconut oil for moisture and a touch of natural sweetness from coconut sugar, making the cookies dairy-free and lightly sweetened without refined sugar.

The dough comes together in one bowl and requires no chilling, so you can have a fresh batch in under half an hour. The texture is delightfully chewy from the oats and shredded coconut, and the grated carrot keeps the cookies tender and flavorful. You can easily swap or omit the mix-ins — walnuts, raisins, or coconut — depending on what you have on hand.

Carrot and oatmeal cookies scattered on a wire rack.

Why you’ll love this recipe

  • Chewy, wholesome cookies made with rolled oats, grated carrot, and whole wheat white flour.
  • Customizable mix-ins: shredded coconut, nuts, and dried fruit can be adjusted to taste.
  • Dairy-free thanks to coconut oil, and no refined sugar when using coconut sugar.
  • Quick and simple: one bowl, no chilling, and only about 20 minutes from start to finish.

Recipe ingredients

Simple pantry ingredients and a few optional mix-ins make this an easy, flexible recipe.

  • 1/2 cup coconut oil — melted (can substitute softened butter)
  • 3/4 cup coconut sugar — or granulated sugar / packed light brown sugar
  • 1 large egg — room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup grated carrot — about one large carrot
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins or currants (optional)
  • 1 1/4 cups old fashioned rolled oats
  • 3/4 cup whole wheat white flour (or all-purpose / whole wheat)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

See the instructions section below for full directions.

How to make carrot and oatmeal cookies

This recipe is straightforward and fast. Most of the work is shredding the carrot and mixing the ingredients in one bowl.

Mixing wet ingredients for carrot oatmeal cookies.
Measure the coconut oil, melt it, add coconut sugar, then beat in the egg and vanilla until smooth.
Adding carrots and mix-ins to cookie dough.
Stir grated carrot, shredded coconut, chopped walnuts, and raisins into the wet mixture.
Combining oats and flour into cookie dough.
Add oats, flour, and spices, then mix on low until just combined.
Unbaked carrot oatmeal cookies on baking sheet.
Scoop dough onto parchment-lined sheets and bake until golden, rotating pans halfway through.

Step-by-step instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Place the measured coconut oil in a large bowl and warm it until melted. Add the coconut sugar and beat on medium until light, about 1 minute. Add the egg and vanilla and mix until incorporated.
  3. Add the grated carrot, shredded coconut, chopped walnuts, and raisins to the wet ingredients and stir to combine.
  4. Sprinkle the oats and flour over the mixture. Add the cinnamon, baking soda, and salt. Mix on low just until everything is combined; avoid overmixing.
  5. Using a 1/2″ cookie scoop or a spoon, portion about 1 1/2 tablespoons of dough per cookie onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each ball slightly.
  6. Bake on the upper and lower racks for 10–12 minutes, rotating the sheets halfway through so they brown evenly. Cookies should be golden at the edges.
  7. Cool the cookies on a wire rack for about 10 minutes before removing them from the pan. They will firm up as they cool.
Oatmeal carrot cookies with raisins on a wire rack.

Recipe FAQs

Can the cookie dough be made ahead?

The dough doesn’t require chilling, but you can refrigerate it for up to two days or freeze scooped dough balls for up to three months. If freezing, portion the dough before freezing for easiest use.

Can mix-ins be omitted or changed?

Yes. The coconut, walnuts, and raisins are optional. Substitute with other nuts, seeds, dried fruit, or even chocolate chips to suit your preference.

Can I use quick oats instead of rolled oats?

Quick oats will work, but the cookies will be less chewy than when using old fashioned rolled oats.

Recipe notes

  • Coconut oil can be swapped for the same amount of softened butter if you prefer.
  • Whole wheat white flour may be replaced with all-purpose or whole wheat flour in equal amounts.
  • If you don’t have coconut sugar, granulated or packed brown sugar will work as substitutes.
  • Store baked cookies in an airtight container at room temperature for up to five days.
Carrot oatmeal cookies stacked with bite out of top cookie.

Recipe details & nutrition

Servings: 32 cookies | Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Nutrition (per cookie, approximate)

Calories: 95 kcal • Carbohydrates: 10 g • Protein: 1 g • Fat: 6 g • Saturated Fat: 4 g • Fiber: 1 g • Sugar: 3 g • Vitamin A: 677 IU

Nutrition is an estimate intended for general informational use.

More spring cookie recipes you’ll love

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

Did you try this recipe? If so, please leave a review and tag the recipe creator on social media so they can see what you made.

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

All recipes and images © Flavor the Moments.