These Carrot Oatmeal Pecan Cookies are so delicious and require no chill time. They are full of sweet maple, nutty pecans, hearty oats, carrots, and warm spices. They are perfect for the season.
I love carrot recipes. The carrots add such a wonderful texture and flavour into these cookies.
These are soft carrot cookies. They come together in one bowl and require no chill time. The pairing of chewy oats with the carrots and sweet maple syrup is truly delicious.
Ingredients Notes
Here is a list of the ingredients we will be using in these carrot oatmeal pecan cookies! For full and more detailed measurements, keep scrolling for the recipe card below.
- Butter - Use unsalted 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 - 1 egg is used in this recipe. Make sure it is at room temperature before beginning.
- Flour - I used all-purpose flour.
- Vanilla - Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
- Oats - Use rolled oats, also known as large flake oats. Quick oats are to small and won't work.
- Pecans - I used chopped pecans in the cookies and one whole pecan on top of each cookie.
- Maple syrup - You can use maple syrup, agave, honey, or table syrup.
Step by step instructions
To bake these cookies, you will need two lined trays, two mixing bowls, a spatula, a whisk, and a cookie scooper.
Step 1 - Prep. Grate the carrots finely. Gently blot them with paper towels twice to absorb extra liquid from grating, then set aside. Chop the pecans and set aside as well.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients. Stir to combine and set aside.
Step 3 - Whisk butter and sugar. 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).
Step 4 - Mix in egg and vanilla. Whisk for another 2-3 minutes until air bubbles form.
Step 5 - Add in carrots. Whisk in the grated carrots.
Step 6 - Add in dry ingredients. Mix together, then add the chopped pecans and mix a few more times.
Step 7 - Scoop and bake. Bake 6 cookies at a time. Add a whole pecan on top of each cookie.
Bake the cookies for 14-16 minutes or until the edges have set and the inside is puffy and slightly underbaked. The cookies will keep baking as they cool.
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!
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Carrot Oatmeal Pecan Cookies
Ingredients
- 1 1/3 cups all-purpose flour
- 2 cups rolled oats
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsps cinnamon
- 1/8 tsp nutmeg optional
- 1/8 tsp allspice 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 pecans chopped plus whole pecans for topping
- 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. Then chop the pecans and set aside as well.1/2 cup unsalted butter, 3/4 cups pecans chopped, 3/4 cups shredded carrots
- In a medium-sized bowl, add in flour, oats, baking soda, cinnamon, ginger, nutmeg, cloves, and baking powder. Stir to combine and set aside.1 1/3 cups all-purpose flour, 2 cups rolled oats, 3/4 tsp baking soda, 3/4 tsp baking powder, 3/4 tsps cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp ginger
- 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).3/4 cup dark brown sugar, 1/2 cup maple syrup, 1/2 cup unsalted butter
- 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. Add a whole pecan on top of each cookie (optional, but recommended).
- 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 on the hot pan.
- These carrot oatmeal maple cookies are best consumed for the first 3 days.
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