Carrot Oatmeal Cookies (Flour Free and Naturally Sweetened)
Carrot oatmeal cookies are a simple treat inspired by classic carrot cake. Warmly spiced and naturally sweetened, they bring all the cozy flavors you love into a soft-baked cookie.
For years, I’ve brought a layered carrot cake to Easter gatherings with our family. And while I love the look of it on the dessert table, it definitely takes a little extra time and effort to make.
These carrot oatmeal cookies came from wanting those same familiar flavors—sweet carrots, warm spices, and a soft texture—but in a more everyday cookie.
Made with just oats—no flour—they’re naturally gluten-free, and they also work as an egg-free cookie if you swap a large egg for a flax egg. Staple ingredients from the fridge and pantry make them the kind of homemade treat you can feel good about serving at a family gathering or handing to your kids for an afternoon snack.
Ingredients in Carrot Oatmeal Cookies
Oats – I love using the brand One Degree Organic Sprouted Rolled Oats (we get ours at Costco). Sprouted oats are easier to digest and, like these, are certified glyphosate-free and gluten-free.
Oat Flour – I simply blend the rolled oats in a high-speed blender until fine and flour-like in texture.
Sucanat or Coconut Sugar – I use these instead of refined sugar for a natural, rich sweetness. They help the cookies hold together while keeping them soft and tender with a caramel-like flavor that pairs perfectly with the carrots and spices.
Baking Powder (Aluminum-Free)
Baking Soda
Cinnamon
Salt – I use Redmond’s Real Salt
Nutmeg (optional)
Unsweetened Applesauce – A little applesauce adds moisture and natural sweetness, keeping the cookies soft without extra oil. It also helps bind the oats and carrot together, especially if you’re making them egg-free.
Melted Butter or Coconut Oil
Vanilla Extract
Egg – Use 1 large room-temperature egg. See notes for egg-free option.
Carrots – Fresh, finely grated carrots bring in that classic carrot cake flavor along with natural sweetness and moisture.
Optional Add-Ins – Raisins or chopped nuts add extra texture and a little natural sweetness or crunch if desired.
How to Make Carrot Oatmeal Cookies
These cookies are easy to pull together with just a couple of bowls. Once the wet and dry ingredients are mixed and combined, simply scoop the dough with a spoon and bake.
Preheat your oven to 350° F (180° C) and line a baking sheet with parchment paper or a silicone baking mat.
In one bowl, mix the dry ingredients—oats, oat flour, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk together the wet ingredients until smooth: melted butter or coconut oil, applesauce, vanilla, sucanat, and egg (or flax egg).
Fold in the grated carrots (and any optional add-ins).
Let the dough rest for 5-10 minutes so the oats can absorb the moisture and the mixture thickens slightly.
Using a tablespoon, scoop dough onto the prepared baking sheet, then gently shape each cookie as desired.
Bake at 350° F (180° C) for 12-15 minutes until the edges are lightly golden.
Tip: Don’t overbake—they continue to set as they cool for a soft texture.
Let the cookies cool on the pan for several minutes before transferring to a rack to finish cooling.
Store in an airtight container at room temperature for the first day, then transfer to the fridge where they’ll keep well for several more days.
Frequently Asked Questions
– Can I use shredded carrots from a bag?
I don’t recommend using store-bought shredded carrots for these cookies. They tend to be thicker and drier than fresh carrots, which can change the texture and moisture of the cookie. Freshly grated carrots give a tender texture and perfect chew.
– Why are my cookies falling apart?
These cookies are soft and cake-like, so they need time to cool and set fully on the baking sheet before moving them. This helps them hold together better.
Carrot Oatmeal Cookies Recipe
Yield: 12-14 cookies
Dry Ingredients:
– 1 ¼ cups rolled oats
– ¾ cup oat flour (blend rolled oats in a high-speed blender until fine and flour-like)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 ½ tsp cinnamon
– ¼ tsp salt
– ¼ tsp nutmeg (optional)
Wet Ingredients:
– ¼ cup melted butter or coconut oil
– ⅓ cup unsweetened applesauce
– ⅓ cup sucanat
– 1 tsp vanilla extract
– 1 large egg (*see note for flax egg option)
– ¾ cup finely grated carrots
Directions:
1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Make oat flour by blending rolled oats in a high-speed blender until fine.
3. In a bowl, whisk together dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
4. In a separate bowl, mix wet ingredients: melted butter or coconut oil (slightly cooled), applesauce, sucanat, vanilla, and egg (or flax egg).
5. Add dry ingredients to wet ingredients and stir until just combined.
6. Fold in finely grated carrots until evenly distributed.
7. Let dough rest for 5–10 minutes to thicken slightly.
8. Scoop tablespoon-sized portions onto prepared baking sheet and gently shape.
9. Bake for 12–15 minutes, until edges are lightly golden and set.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They will continue to set as they cool for a soft-baked texture, giving them time to fully set.
*For an egg-free cookie, make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5–10 minutes until it thickens into a gel-like consistency before adding to the recipe.
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—About the Author—
This recipe was shared by Lisa, part of the From Scratch Farmstead team. She’s a homemaker and homeschool mom who is passionate about real food cooking, simple ingredients, and nourishing family meals. Drawn to the beauty of simple living, Lisa feels increasingly led toward a more intentional way of life. Her journey into cooking this way began from a desire to better support her family’s health, particularly while navigating food allergies in her home. What started as a necessity slowly grew into a deep appreciation for from-scratch cooking, low-toxic living, and time-honored methods that bring both nourishment and joy to the table.
More naturally sweetened treats you’ll love:
Carrot Oatmeal Cookies
Carrot oatmeal cookies are a simple treat inspired by classic carrot cake. Warmly spiced and naturally sweetened, they bring all the cozy flavors you love into a soft-baked cookie.
Ingredients
- 1 ¼ cups rolled oats
- ¾ cup oat flour (blend rolled oats in a high-speed blender until fine and flour-like)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp nutmeg (optional)
- ¼ cup melted butter or coconut oil
- ⅓ cup unsweetened applesauce
- ⅓ cup sucanat
- 1 tsp vanilla extract
- 1 large egg (*see notes for flax egg option)
- ¾ cup finely grated carrots
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Make oat flour by blending rolled oats in a high-speed blender until fine.
- In a bowl, whisk together dry ingredients: oats, oat flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- In a separate bowl, mix wet ingredients: melted butter or coconut oil (slightly cooled), applesauce, sucanat, vanilla, and egg (or flax egg).
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in finely grated carrots until evenly distributed.
- Let dough rest for 5–10 minutes to thicken slightly.
- Scoop tablespoon-sized portions onto prepared baking sheet and gently shape.
- Bake for 12–15 minutes, until edges are lightly golden and set.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They will continue to set as they cool for a soft-baked texture, giving them time to fully set.
Notes
*For an egg-free cookie, make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5–10 minutes until it thickens into a gel-like consistency before adding to the recipe.
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