Carrot Oatmeal Pecan Cookies

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.

For more cookie recipes, try The Best Brown Butter Chocolate Chip Cookies, Coconut Butterscotch Cookies, and Coconut Chocolate Cookies.

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• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
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• Carrot Oatmeal Pecan Cookies

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

Here is how to make and bake these carrot pecan oatmeal 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 prep the rest of your ingredients. Grate the carrots finely and gently blot twice with paper towels to absorb extra liquids from the carrots, then set aside. Chop the pecans and set aside as well.

Step 2 - Mix dry ingredients. In a medium-sized bowl, add in flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves. 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. Add in the egg and vanilla, and continue whisking for another 2-3 minutes until air bubbles form.

Step 5 - Add in carrots. Add in the grated carrots and mix in.

Step 6 - Add in dry ingredients. Mix in the dry ingredients with a spatula just until no dry streaks appear. Then add in the chopped pecans and mix a few more times.

Step 7 - Scoop and bake. 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. 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 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!

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