Description
These carrot oatmeal breakfast cookies are soft, chewy, and naturally sweetened with carrots and brown sugar. Packed with wholesome oats, warm cinnamon, and juicy raisins, they’re perfect for a grab-and-go breakfast or a cozy afternoon snack.
Ingredients
Scale
- 1 ½ cups rolled oats
- 1 cup shredded carrots
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- ½ cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, mix oats, flour, cinnamon, baking powder, and salt.
- Combine the wet and dry ingredients, then fold in shredded carrots and raisins.
- Use a cookie scoop or spoon to drop dough onto the baking sheet, spacing them about 2 inches apart.
- Gently flatten each mound and bake for 12–15 minutes, until edges are golden and centers are set.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh shredded carrots for the best texture and moisture.
- Store in an airtight container at room temperature for up to 4 days.
- Customize with nuts, seeds, or chocolate chips for extra flavor.
- Freeze for up to 2 months in a sealed container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg