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Carrot Cake Cookies


  • 1 cup instant or quick oats leveled in measuring cup
  • 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp butter melted and cooled
  • 1 egg room temperature
  • 1 tsp vanilla
  • 1/2 cup honey or agave
  • 1 cup carrots grated (about 1 med-large carrot)
  • 1/2 cup coconut shredded


  • In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  • Fold in the carrots and coconut.
  • In a separate bowl, whisk together the butter, egg, and vanilla.
  • Stir in the honey then add to the flour mixture, stirring just until incorporated.
  • Chill the dough for 30 minutes (this helps the cookies to not spread when baking).
  • Preheat the oven to 325°F.
  • Drop the cookie dough into small rounded scoops on a lined baking sheet. (If chilled longer than 1 1/2 hours, flatten slightly.)
  • Bake for 10-13 minutes, until golden.
  • Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.


Adapted from: http://amyshealthybaking.com