Oatmeal Carrot Cookies

8-10
Servings
10 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Oatmeal Carrot Cookies are thick, chewy, and the perfect make-ahead breakfast option, snack, or evening treat. Made with shredded carrots, cinnamon, maple syrup, and packed with wholesome oats these carrot cookies are easy to make and taste amazing.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup whole wheat flour
1 cup Quaker® Oats-Old Fashioned
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 cup coconut oil, melted (or canola oil)
1/3 cup applesauce
1/4 cup brown sugar
2 tbsp white sugar
1 cup finely shredded carrots
1/2 cup raisins
1/4 tsp salt
1 tbsp ground flax meal
1 tsp vanilla extract
6 oz light cream cheese
2 tbsp maple or agave syrup
1/2 tsp vanilla
1 egg

Cooking Instructions

Combine flour, baking powder, baking soda, salt, spices, flax meal, and oats.
Mix sugars, oil, applesauce, 1 tsp vanilla, egg, carrots and raisins in a separate bowl and combine with the dry ingredients.
Drop by spoonfuls onto a greased cookie sheet.
Press the dough out to flatten so they are easier to make into sandwiches later.
Bake in an oven preheated to 350°F for 10-12 minutes.
I always tend to undercook my cookies so they stay soft longer.
While cooking, mix the filling by mixing cream cheese, syrup and 1/2 tsp vanilla.
After the cookies are cooked, let them sit for a few minutes then remove from the tray to a cooling rack.
When cool, fill the cookies by spreading the cream cheese filling on the flat side of the cookie - put 2 together to make a sandwich.
These can be made ahead, wrapped and chilled for several days.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Combine flour, baking powder, baking soda, salt, spices, flax meal, and oats.
Mix sugars, oil, applesauce, 1 tsp vanilla, egg, carrots and raisins in a separate bowl and combine with the dry ingredients.
Drop by spoonfuls onto a greased cookie sheet.
Press the dough out to flatten so they are easier to make into sandwiches later.
Bake in an oven preheated to 350°F for 10-12 minutes.
I always tend to undercook my cookies so they stay soft longer.
While cooking, mix the filling by mixing cream cheese, syrup and 1/2 tsp vanilla.
After the cookies are cooked, let them sit for a few minutes then remove from the tray to a cooling rack.
When cool, fill the cookies by spreading the cream cheese filling on the flat side of the cookie - put 2 together to make a sandwich.
These can be made ahead, wrapped and chilled for several days.