Carrot 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!

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

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES
• CARROT OATMEAL COOKIES RECIPE

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

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

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.

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.

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.

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.

Here are some other cookies recipes that you may like:

• Almond Flour Peanut Butter Cookies
• Cinnamon Apple Cookies
• Banana Coconut Cookies

CARROT OATMEAL COOKIES RECIPE