Carrot Cake Oatmeal Cookies with Cream Cheese Glaze
Updated March 26, 2019
Carrot Cake Oatmeal Cookies? drizzled with a sweet cream cheese glaze! If you like carrot cake, you will love these cookies!
Last week, I shared my favorite Carrot Cake recipe. I love that cake, you can’t go wrong with a classic carrot cake, but we all know my heart belongs to cookies! So I decided to create a carrot cake cookie! Yay!
I made Carrot Cake Oatmeal Cookies with Cheese Glaze and they are wonderful! Do I dare say they are better than the cake? I love them both, so I will let you decide. And you really don’t have to choose a favorite, you can have BOTH! Two desserts are better than one!
There is nothing healthy about my carrot cake, well, except for the carrots. I am fine with that because it is dessert, but I wanted to create a healthy-ish cookie. You know, so I can eat cake and cookies:)
For the cookies, I used white whole wheat flour, oats, and coconut oil. I also used carrots and raisins so these cookies have veggies and fruit…they are practically a super food:) If you want to throw in some chopped nuts, go for it! And if you are part of the raisin hater club, you can leave them out, but we love them!
Cream cheese frosting is a must when it comes to carrot cake, so I made a simple cream cheese glaze to drizzle over my cookies. The glaze gave the cookies the perfect sweet finish!
If you are a carrot cake fan, you will love these Carrot Cake Oatmeal Cookies with Cream Cheese Glaze. They are the perfect spring cookie! I am going to make a batch for the boy’s Easter baskets. I will make sure the Easter bunny puts a few in my basket too:)
Carrot Cake Oatmeal Cookies with Cream Cheese Glaze
Ingredients
For the Cookies:
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup coconut oil melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded carrots
- 1 cup old fashioned oats
- 1/2 cup sweetened coconut flakes
- 1/2 cup raisins
For the Cream Cheese Glaze:
- 1 ounce cream cheese at room temperature
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.
- Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.
- Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
- While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!
- Note-you can use whole wheat flour or all-purpose flour instead of white whole wheat flour. Use the same amount.
Have you tried this recipe?
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These look amazing! I can’t wait to bake these and serve to friends and family this Easter weekend.
Quick question…about how long with these babies keep in an air-tight container? I’m making them 2 days ahead of my travels and wondering if they will still taste amazing upon my arrival?
Can’t wait!
Hello! If I were to substitute coconut oil for butter, how much butter would I use and do you think it would change the flavor much?
Use the same amount. The cookies should still be tasty!
These look absolutely delicious, will be trying them this week! I’ll be substituting the coconut oil for butter. Should I use soft (room temp.) butter, or do I have to melt it first (like the coconut oil)? Thanks in advance!
I would use room temperature butter and cream it with the sugars. Enjoy!
These are yummy! I left off the frosting, but they’re sweet enough without it. I didn’t even have to say no when my two year old asked for a second!
using carrot and oatmeal in the same recipe, what a great and healthy combo to feed my daughter these things in the most delectable manner.
Can you substitute vegetable oil for coconut oil?
carrot is not on the favorite list of my daughter so I am always in search of some yummy recipes to feed her some. This one needs a quick try.
These are yummy! I left off the frosting, but they’re sweet enough without it. I didn’t even have to say no when my two year old asked for a second!
Wow! Great combination, your recipe is very creative. The cookies look awesome. I think they are heathy enough and super yummy! One thing is…. my sister cannot eat carrot so I cannot share this great dessert with her… but I wish to… So, can you share if you have any more dessert recipes with other kinds of vegetable? Or, which other thing I can replace for carrot in this recipe? Thank you very much.
Five years late in the game, but in case anyone else was curious about an alternative, I’d suggest zucchini, but I’m not sure if the amount would need to be adjusted.
It looks fantastic! I’ll cook it next weekend for my kids. They love carrots, so I am sure it will be a success. Thank you.
I just tried this yummy recipe from your blog and it has come out really yummy!! Thanks for sharing this recipe
Has anyone tried with sweet potatoes?
Would like to make these vegan, what can you substitute for the egg, and how much?
1/2 banana = 1 egg
Thanks!
Can I use vegetable oil instead of coconut oil?
This cake and Cookies looks sinfully good, I’m putting this on my list of recipes to try it.thank you for your sharing!
Looks great! I will consider it in my bulking phase. Thanks a lot!
These look absolutely amazing! I know the perfect person for this treat too. Thanks so much for the recipe!
I was wondering if the carrots have a chance to cook in the short time it takes to bake a cookie. Would I shred the carrots finer? The recipe sounds incredible! Also, would you recommend refrigeration for these cookies?
Thank you for the delicious cookie recipe!!! I didn’t have any raisins on hand, so I substituted in some chopped Gala apples. It worked out really well. 🙂
Love the apple addition! Glad you liked them!
I just made these and they didn’t spread? Not sure what happened as I followed the recipe to a T??
I can’t wait when I get some time so I can have a go at making it! Thanks for sharing this Awesome recipe!
yummy food.Did you use food procesor to process or prepaire your food?
Great recipe! I’m gonna cook it today with my little sister. Thanks 😉
https://orthoseatinghq.com/
I’m thinking about making these for my daughter’s birthday. With all of the prep, I’d love to be able to make some things ahead of time. Do you think these would freeze well? Or do these do best made right before you need them? Thank you!
Delicious- tastes just like a mini carrot cake. I love walnuts in mine. I used a cookie scoop for less mess too, as the dough is very wet. Will definitely be adding this into frequent rotation
Hi does this glaze harden enough to stack cookies. Also can this be spread or poured on loafs to harden ad well
It will set up after it sits for awhile. If you want to stack, place parchment paper or wax paper between the layers to be safe.
Hi! I love your recipes, and your newsletter. I have a quick question about this cookie…do you think it would turn out ok if I just substitute Cup4Cup gluten free flour for the whole wheat flour? All the ingredients sound so yummy, but I’m gluten free! Thank you
Thanks so much! Yes, I’ve had great success with Cup4Cup in other recipes. Enjoy!
These are delicious! Very tasty without the icing, but like a mini carrot cake with it drizzled on…dangerous to be sure!
5 stars (for some reason it doesn’t seem to be letting me actually give a 5 star rating)
Great recipe. My batter was loose so I was worried about it spreading too much and I used vegetable oil since I didn’t have coconut oil and it still came out good.
I made these for holiday treats one year and they have become a fast favorite. I don’t even glaze them because they are delicious without! yummmmmmmmmm. Thank you for this recipe!
Made these today, and they are fantastic!! If you like carrot cake, you’ll love these! Perfect dessert for Easter dinner. Thank you for sharing your awesome recipes!
Any big deal if using all purpose flour instead of white whole wheat flour?
You can use all-purpose flour, enjoy!
Have you tried substituting regular all purpose flour for the white whole wheat flour? Would there be a big difference?