These carrot oatmeal cookies are naturally sweetened with bananas and taste like a sweet slice of carrot cake in cookie form. Customize them with your favorite add-ins for a fun breakfast or a snack!

Carrot cake oatmeal cookies served with sauteed cinnamon carrots and blackberries.

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I’ll never say no to cookies for breakfast and these cookies are a great, filling way to get in a serving of oats in the morning. All of the ingredients come together in one bowl and will be ready in minutes for you to enjoy!

Table of Contents

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WHAT YOU’LL NEED

Here is what you’ll need to make these oatmeal carrot cookies:

Ingredients to make carrot oatmeal cookies.
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these granola bars gluten-free.
  • Carrots: The main flavor in these cookies. I like to use the smallest section of a box grater to grate the carrots.
  • Banana: The main source of sweetness for these cookies. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the cookies!
  • Peanut Butter: For added healthy fats and flavor.
  • Walnuts: For added crunch and texture.
  • Spices: Cinnamon, nutmeg, and ginger are used to provide an extra warm spice and subtle sweetness.
  • Raisins: Optional ingredient for added sweetness.
Carrot cake oatmeal cookies served with sauteed cinnamon carrots and blackberries.

PROCESS

  1. Puree or mash the banana with a fork until smooth.
  2. Add in the peanut butter and mix until combined.
  3. Stir in the rolled oats, grated carrots, cinnamon, nutmeg, and ginger, and mix until combined. Fold in the chopped nuts and raisins (if using).
  4. Scoop out tablespoon-sized portions onto a parchment paper-lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shaping. If you are using toppings, press the toppings into the top of each cookie.
  5. Bake the cookies at 350 degrees F for 10 minutes, or until the cookies are set. Let them cool completely before serving.
Steps to make carrot oatmeal cookies.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper lined between each cookie to prevent sticking for up to 2 months.

Carrot cake oatmeal cookies.

SUBSTITUTIONS

  • Peanut Butter: The peanut butter may be replaced with a seed-based butter like sunflower seed butter.
  • Walnuts: The walnuts may be replaced with any other type of chopped nuts. You may also omit them if desired.
Carrot cake oatmeal cookies served with sauteed cinnamon carrots and blackberries.

RECIPE NOTES

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
  • The mixture will seem sticky and wet at first, but it will harden up while baking.
  • Use the smallest hole of a box grater so that there aren’t too many large chunks in the cookies.
  • If you are preparing these cookies for a baby, I recommend scooping out a few cookies for your baby and adding raisins to the remainder of the batch for everyone else.
Carrot cake oatmeal cookies served with sauteed cinnamon carrots and blackberries.

Here are some other cookies recipes that you may like:

CARROT OATMEAL COOKIES RECIPE

Carrot cake oatmeal cookies.

Carrot Cake Oatmeal Cookies

These carrot oatmeal cookies are naturally sweetened with bananas and taste like a sweet slice of carrot cake in cookie form. Customize them with your favorite add-ins for a fun breakfast or a snack!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot cake, carrots, cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 13 cookies

Ingredients 

  • 1 large overripe banana (about ½ cup mashed puree)
  • 3 tbsp natural peanut butter
  • ¾ cup old fashioned rolled oats
  • ½ cup grated carrots (¼ cup after moisture is squeezed out)
  • ¼ tsp ground cinnamon
  • tsp ground ginger
  • tsp ground nutmeg
  • ¼ cup chopped walnuts (optional)
  • ¼ cup raisins (optional)

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Puree or mash the banana with a fork until smooth.
  • Add in the peanut butter and mix until combined.
  • Stir in the rolled oats, grated carrots, cinnamon, nutmeg, and ginger, and mix until combined. Fold in the chopped nuts and raisins (if using).
  • Scoop out tablespoon-sized portions onto a parchment paper-lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shaping. If you are using toppings, press the toppings into the top of each cookie.
  • Bake the cookies at 350 degrees F for 10 minutes, or until the cookies are set. Let them cool completely before serving.

Notes

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
  • The mixture will seem sticky and wet at first, but it will harden up while baking.
  • Use the smallest hole of a box grater so that there aren’t too many large chunks in the cookies.
  • If you are preparing these cookies for a baby, I recommend scooping out a few cookies for your baby and adding raisins to the remainder of the batch for everyone else.

Nutrition

Nutrition Facts
Carrot Cake Oatmeal Cookies
Amount per Serving
Calories
66.1
% Daily Value*
Fat
 
3.72
g
6
%
Saturated Fat
 
0.59
g
4
%
Polyunsaturated Fat
 
1.64
g
Monounsaturated Fat
 
1.25
g
Sodium
 
4.47
mg
0
%
Potassium
 
101.13
mg
3
%
Carbohydrates
 
7.21
g
2
%
Fiber
 
1.25
g
5
%
Sugar
 
2.01
g
2
%
Protein
 
1.94
g
4
%
Vitamin A
 
829.73
IU
17
%
Vitamin C
 
1.23
mg
1
%
Calcium
 
9.03
mg
1
%
Iron
 
0.38
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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