Carrot cake cookies are a delightful twist on the classic carrot cake. These cookies offer the same rich flavors of carrot, cinnamon, and nuts, but in a convenient handheld form. Soft, chewy, and with a hint of spice, these cookies are perfect for dessert, a snack, or even as a festive treat for any occasion.

Why You’ll Love This Recipe

I absolutely love how these carrot cake cookies combine the flavors of a traditional carrot cake but in a portable cookie form. The texture is soft, chewy, and slightly cakey, just like a good carrot cake should be. With a delicious hint of cinnamon, nutmeg, and a touch of sweetness, they bring out the comforting flavors I crave. Plus, the addition of nuts and raisins gives each bite a little extra crunch and chewiness that balances everything perfectly. Whether I’m serving them to guests or enjoying a quiet moment with a warm drink, these cookies never disappoint!

Ingredients

1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups finely grated carrots (about 2 medium carrots)
¾ cup old-fashioned oats
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the grated carrots, oats, walnuts, and raisins (if using).
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers have set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The total time needed is about 25-30 minutes, including preparation and baking time.

Variations

Frosted Carrot Cake Cookies: If I’m in the mood for extra sweetness, I love topping these cookies with a cream cheese frosting or glaze, just like I would with a traditional carrot cake.
Add-ins: You can mix in chopped dried fruit like apricots or cranberries for a fruity twist. I’ve even tried adding a bit of coconut for some extra texture and flavor.
Spices: If I want a bolder spice kick, I sometimes increase the cinnamon and nutmeg or add a pinch of ground ginger.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4-5 days. They tend to stay soft and chewy, which is one of my favorite things about them! If I want to keep them fresh for longer, I freeze them. To reheat, I simply pop them in the microwave for a few seconds, and they’re as good as new.

FAQs

How can I make these cookies gluten-free?

To make these cookies gluten-free, I substitute the all-purpose flour with a gluten-free flour blend. I also make sure to use certified gluten-free oats and check the packaging of my baking soda and other ingredients for any hidden gluten.

Can I leave out the nuts and raisins?

Absolutely! If I prefer a simpler cookie, I can easily leave out the nuts and raisins without affecting the texture or flavor too much. Feel free to adjust the recipe to suit my personal taste!

How can I make the cookies less sweet?

If I want to reduce the sweetness, I can cut down on both the granulated sugar and brown sugar by about ¼ cup. The cookies will still have the natural sweetness from the carrots and raisins, but they won’t be as sugary.

Can I use shredded coconut in these cookies?

Yes! I love adding shredded coconut to these cookies. I usually replace about ½ cup of oats with shredded coconut for a delightful texture and tropical flavor.

Can I make these cookies ahead of time?

Definitely! I can prepare the dough ahead of time, wrap it in plastic wrap, and refrigerate it for up to 3 days. When ready to bake, I scoop and bake the cookies as usual. If I want to freeze the dough, I can scoop the dough onto a baking sheet, freeze it for about an hour, and then transfer the dough balls to a freezer bag for later use.

Conclusion

Carrot cake cookies are a fantastic and easy-to-make treat that captures all the beloved flavors of carrot cake in cookie form. They’re perfect for any occasion and can be customized with various add-ins like nuts, raisins, or even coconut. Whether I’m serving them at a gathering or enjoying them solo, these cookies are sure to be a hit. They’re soft, flavorful, and so simple to make—what’s not to love?