Oatmeal Carrot Cookies
Oatmeal carrot cookies are soft, chewy, and lightly spiced. Made with oats, fresh grated carrots, and raisins, they taste like carrot cake!
Servings: 18
Calories: 87kcal
Equipment
- Grater
- Mixing bowls
- Electric mixer
- Cookie sheets
Ingredients
- ¾ cup grated carrot 100g. Approx 1 large carrot.
- ¼ cup butter room temperature, ½ stick; 60g
- ¼ cup white sugar 50g
- ¼ cup packed brown sugar 50g
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats 80g
- ½ cup all-purpose flour plain flour, 70g
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- Pinch salt
- ¼ cup raisins 40g
Instructions
- Peel and grate/shred the carrot, then set aside.
- Beat the butter and both sugars together with an electric mixer in a mixing bowl for a few minutes until thick and combined, then beat in the egg and vanilla for a minute or so until light.
- Whisk the oats, flour, cinnamon, baking soda and salt in a bowl, then add to the mixing bowl along with the grated carrot and raisins and mix, by hand, gently until combined.
- Cover the bowl and chill the dough in the fridge for at least 1 hour.
- Preheat the oven to 350°F / 175°C and line two baking sheets with parchment paper.
- Drop heaped tablespoonfuls of the dough onto the baking sheets an inch apart.
- Bake the carrot cookies for 12-15 minutes or until the edges begin to turn brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 983IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.5mg