Irresistible Carrot Cake Cookies are made with oats, warm spices, cream cheese, honey, and grated carrot. They taste just like a slice of carrot cake in cookie form. A delicious, healthier dessert or after-school snack.
Inspired by that wonderful flavor of carrot cake, these carrot cake cookies are a new favorite springtime treat to make with carrots. They are easier & quicker to make than an actual cake, more portable, healthier, and still a major hit. Serve them at potlucks, spring & summer celebrations, and, of course, any day at home. They’re super tasty and kids enjoy them too!
Why you should make this recipe
- Incredibly delicious: These are soft and tender with great texture. Make a double batch because you can’t just eat one!
- Hearty & satisfying: Unlike most cookie recipes, these carrot cake oatmeal cookies are filled with nutritious ingredients. The base is made with oats and whole wheat flour, and they’re naturally sweetened with honey.
- Easy to make: Mix the dry ingredients in one bowl and the wet ingredients in another and then simply combine. No need to get out an electric mixer to make these. You also don’t have to worry about chilling the dough.
- Great for meal prep: These will keep fresh in the fridge for up to about 7 days, so you can enjoy them for a quick snack throughout the week. They also freeze well, so make extras to store in the freezer for when you’re craving a sweet treat.
Ingredients needed to make these healthy cookies
This carrot cake cookie recipe is made with simple, wholesome ingredients. These are even healthy enough to enjoy for breakfast! Here’s everything you’ll need to make them:
- Instant oats: We recommend instant oats and not old-fashioned rolled oats for the best texture.
- Whole wheat flour: You can certainly use all-purpose flour to make these, but we really love the nuttiness and extra nutrition that whole wheat flour provides.
- Baking powder: To give these the perfect amount of lift and soft texture.
- Spices: We’re mixing in cinnamon and ginger to give these that taste reminiscent of carrot cake.
- Egg: To bind all of the ingredients together.
- Cream cheese: Helps with binding and also adds moisture.
- Vanilla: For a subtly sweet, cozy flavor.
- Honey: Adds flavor and natural sweetness.
- Carrot: These wouldn’t be carrot cake cookies without the carrot!
How to make this recipe
- Prep: Preheat the oven to 325ºF and line a large sheet pan with parchment paper.
- Whisk the dry ingredients: In a medium bowl combine the oats, flour, baking powder, and spices.
- Mix the wet ingredients: In a second bowl, whisk the egg and cream cheese until smooth. Add in the vanilla, and honey.
- Combine the liquid and dry ingredients: Add the flour mixture and stir to incorporate. Fold in the grated carrot.
- Add cookie dough to pan: Using an ice cream scoop, add dollops of cookie dough onto the prepared sheet pan with a bit of space in between. You may flatten them slightly to help them reach an even shape.
- Bake: Place in oven and bake for 12-15 minutes, then allow the cookies to cool down on the sheet pan.
- Measure the oats and flour correctly to avoid dry and crumbly cookies. Do not scoop, but instead use a spoon to add oats and flour to the measuring cup. Then use the straight side of a butter knife to level off the top (without shaking the cup).
- Do not use the pre-shredded carrots from the store. They are dry and do not have the moisture we want to make these cookies perfectly moist and tender. Also, be sure to finely grate the carrot. We do not want large carrot pieces in the cookies.
- Be sure to let the cookies fully cool on the baking sheet after removing them from the oven. The centers will be able to finish cooking, but the outside of the cookie won’t end up too hard and crunchy.
Frequently asked questions
The question of whether or not something is healthy is subjective. However, in terms of cookies and desserts, these are healthier than most. They are made with whole grains and are naturally sweetened with honey. They also don’t contain any butter or oil.
These carrot cake cookies are plenty moist due to the addition of cream cheese, the use of honey as a natural sweetener, and freshly grated carrots.
These cookies only have 120 calories each and only 3 grams of fat. All of the other nutrition information can be found in the recipe card.
- To store: These can be kept at room temperature for the first day or two, then store in an airtight container in the refrigerator for up to 5 to 7 days.
- To freeze: Allow the cookies to completely cool, and then transfer them to an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw at room temperature.
More healthy cookie recipes
- Chocolate Oatmeal Cookies
- Vegan Chocolate Chip Cookies
- Healthy Banana Oatmeal Cookies
- Keto Chocolate Chip Cookies
- Peanut Butter Keto Cookies
- Healthy Oatmeal Raisin Cookies
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Healthy Carrot Cake Cookies
- 1 cup instant oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 large large egg at room temperature
- 1/4 cup cream cheese at room temperature
- 1 tsp vanilla extract
- 1/2 cup honey
- 1 medium carrot finely grated
- Preheat the oven to 325ºF and line a large sheet pan with parchment paper.
- In a medium bowl combine the first 5 ingredients.
- In a second bowl, whisk the egg and cream cheese until smooth. Add in the vanilla, and honey.
- Add the flour mixture and stir to incorporate. Fold in the grated carrot.
- Using an ice cream scoop, add dollops of cookie dough onto the prepared sheet pan with a bit of space in between. You may flatten them slightly to help them reach an even shape.
- Bake for 12-15 minutes, then allow the cookies to cool down on the sheet pan.
- To store: These can be kept at room temperature for the first day or two, then store them in an airtight container in the refrigerator for up to 5 to 7 days.
- To freeze: Allow the cookies to completely cool, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw at room temperature.
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