Chunky oatmeal-raisin cookies take on carrot cake flavors with the addition of shredded carrots, candied ginger, and warm cinnamon. The batter is scented with coconut oil and maple syrup, making these naturally vegan, whole-grain cookies perfect for breakfast, snacks, dessert, or any time in between. The ingredients are wholesome enough that a few of these easily pass for a morning treat.
I originally had carrot cake on the brain after baking one for a friend, and the idea morphed into cookies when I mixed up a batch of oatmeal-raisin dough. Adding extra cinnamon, chopped candied ginger, walnuts, and freshly shredded carrots transformed the cookies into soft, slightly doughy bites that evoke the familiar flavors of carrot cake. The mix-ins make each cookie chunky and satisfying.
These cookies are straightforward to prepare: you can toss everything into a bowl and stir. There’s no creaming of butter and sugar or beating of eggs — instead these cookies rely on coconut oil and maple syrup for binding and sweetness. The result is a slightly dense texture in the best way, with pockets of spicy-sweet candied ginger, crunchy walnuts, plump raisins, and chewy oats. Whole wheat flour and shredded carrots combine to create a cake-like batter flavor that captures the essence of carrot cake in cookie form.
Beyond flavor, these cookies offer protein, fiber, healthy fats, and micronutrients from the whole ingredients. They’re portable, freezer-friendly, and versatile — great for snacking, packing in lunches, or enjoying on a picnic. Try them slightly soft from the oven for the best carrot cake resemblance. If you make a batch, tag your photos or share how they turned out — these cookies travel well and are easy to love.
Oatmeal Raisin Carrot Cake Cookies
Chelsea Colbath
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Ingredients
- 1 cup white whole wheat flour*
- 1 cup oats
- heaping 1/4 cup raisins
- heaping 1/4 cup candied ginger roughly chopped
- 1 cup walnuts roughly chopped
- 1 cup shredded carrots about 1 large/2 small carrots
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
Instructions
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1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
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2. In a large bowl, combine the dry ingredients: flour, oats, raisins, candied ginger, walnuts, shredded carrots, salt, baking powder, and cinnamon. In a separate small bowl or measuring cup, whisk together the wet ingredients: coconut oil (melted), maple syrup, and vanilla.
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3. Pour the wet ingredients over the dry mixture and stir until everything is evenly combined. Scoop portions of dough onto the prepared baking sheet using a small ice cream scoop or spoon. Gently flatten each mound with your fingers.
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4. Bake for about 10 minutes, until the edges are lightly golden but the centers remain soft. For the most carrot-cake-like texture, remove them while still slightly tender. Eat warm or let cool and store at room temperature for up to 5 days. These cookies also freeze well for packing in lunchboxes.
Notes