Chewy Carrot Oatmeal Maple Cookies have the best texture. They are jam-packed with sweet maple, oats, carrots, and warm spices. The best part? No chill time required!
Wow oh wow is all I can say about these cookies.
They have the best soft oatmeal cookie texture. Perfectly chewy throughout, these carrot oatmeal cookies will be a hit to any Easter dinner you bring them too!
Ingredients Notes
Here is a list of the ingredients we will be using in these carrot oatmeal maple cookies! Full and more detailed measurements can be found in the recipe card below.
- Butter - This will be melted and cooled back to room temperature.
- Brown sugar - I used dark brown sugar, but light brown sugar works as well.
- Baking soda & Baking powder - Check to make sure yours aren't expired.
- Carrots - These should be finely grated using your grater. Pre-cut carrots won't work, we want them freshly grated.
- Egg - Make sure it is at room temperature before beginning.
- Flour - I used all-purpose flour in this recipe.
- Vanilla - Using a high quality vanilla matters! It adds so much flavour.
- Oats - Use rolled oats, which are also called large flake oats. Quick oats are not big enough and have a different texture.
- Maple syrup - I suggest using real maple syrup for the flavour. You can also use agave, honey, or table syrup.
Step by step instructions
Here is how to make and bake these carrot oatmeal maple cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you measure the rest of your ingredients. Grate the carrots on the fine side of the grater. Gently blot the carrots twice with paper towels to absorb any extra liquids they might of released, then set aside.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients; all-purpose flour, rolled oats, baking soda, baking powder, spices, and salt. Mix to combine and set aside.
Step 3 - Whisk butter and sugar. Add the melted butter, maple syrup, and brown sugar into a large bowl. Whisk together until well combined (about 2-3 minutes).
Step 4 - Mix in egg and vanilla. Add in the egg and vanilla and continue to whisk for another 2-3 minutes to introduce air bubbles into the mixture.
Step 5 - Add in carrots. Whisk in the grated carrots.
Step 6 - Add in dry ingredients. Using a spatula, mix in the dry ingredients just until the dry streaks disappear.
Step 7 - Scoop and bake. Scoop the cookies onto a tray, I bake 6 cookies at a time.
The cookies will bake for 14-16 minutes. They are ready when the edges have set and the inside is still slightly puffy and underbaked. The cookies will remain baking as they cool.
These cookies are best served day of or for the next 3 days. They are a soft cookie, so they stay good just on your counter or in the fridge, you don't have to place them in an airtight container.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Grate the carrots finely. Use the small grater section on your grater!
- Use rolled oats. These are the best kind for cookies, quick oats won't work!
FAQ
How should I store these cookies?
These are a very soft cookie so they don't harden like your typical cookie does. I've found they stay fine just on your counter, and not in a ziplock bag.
They stay good like this for 3 days!
How should I grate the carrots?
Grate your fresh carrots finely. There are a few different sides of your grater, do the side that is the 'middle' for thickness. Not the coarse side, not the finest side, but the fine one!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Carrot Oatmeal Maple Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/4 cups rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg optional
- 1/8 tsp cloves optional
- 1/8 tsp ginger optional
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup dark brown sugar or light brown sugar
- 1/2 cup maple syrup room temperature
- 1 large egg room temperature
- 1 tsp vanilla
- 3/4 cups shredded carrots blotted
Instructions
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper. Melt the butter and allow it to cool as you prep the rest of your ingredients. Grate the carrots finely, and gently blot using a paper towel. Do this twice to absorb the carrot juices and set aside.1/2 cup unsalted butter, 3/4 cups shredded carrots
- In a medium-sized bowl, add in flour, oats, baking soda, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 2 1/4 cups rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp salt, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves
- In a large bowl, add in melted and slightly cooled butter, maple syrup, and brown sugar. Whisk together until well combined (about 2-3 minutes).1/2 cup unsalted butter, 3/4 cup dark brown sugar, 1/2 cup maple syrup
- Add in the egg and vanilla, and continue whisking for another 2-3 minutes until paler in colour.1 large egg, 1 tsp vanilla
- Add in the grated carrots and whisk in.3/4 cups shredded carrots
- Mix in the dry ingredients with a spatula. Mix until just combined and no dry streaks appear.
- Scoop 6 cookies at a time, about 3 inches apart from each other. I like to use a cookie scooper to make this step easier and it gets the perfect scoop every time.
- Bake the cookies for 14-16 minutes or until the edges have set and the inside is still slightly puffy and underbaked. The cookies will remain baking as they cool.
- These carrot oatmeal maple cookies are best served day of or for the next 3 days. They are a soft cookie, so they stay good just on your counter or in the fridge, you don't have to place them in an airtight container.
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