Chewy Carrot Cake Cookies (Printable)

Soft, spicy cookies featuring classic carrot cake flavors with oats, warm spices, and sweet carrots in every bite.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon kosher salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract

→ Add-ins

12 - 1 cup rolled oats
13 - 1 cup finely grated carrots (about 2 medium)
14 - 2/3 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
03 - Beat the softened butter, brown sugar, and granulated sugar in a large bowl until light and creamy.
04 - Add the egg and vanilla extract, beating until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Stir in the oats, grated carrots, nuts, and raisins until evenly distributed.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11–13 minutes, or until edges are golden and centers are still slightly soft.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste exactly like carrot cake but take a fraction of the time and effort
  • The texture is somehow both chewy and soft, with little bits of crunch throughout
  • You can convince yourself they're practically a health food with all those carrots and oats
02 -
  • Underbaking slightly is the secret to chewiness—they firm up as they cool
  • Grating carrots finely is crucial or you'll get obvious vegetable chunks
  • The dough needs to chill for at least 30 minutes if your kitchen is warm or the cookies will spread too thin
03 -
  • Use the large holes on your box grater for carrots—the fine grate turns them into mush
  • Weighing your flour is more accurate than cup measures if you want consistent results every time

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