Go Back

Carrot Cake Breakfast Cookies with Oats and Raisins

Carrot cake breakfast cookies combine oats, finely grated carrot, cinnamon, and raisins in a soft, lightly sweet cookie. Bake them until the edges are golden and the centers look set for an easy make-ahead breakfast or snack.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 137
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups rolled oats old-fashioned
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 1 cup carrot finely grated, lightly blotted with paper towels
  • 0.5 cup raisins

Equipment

  • 2 baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
  4. Beat the butter and brown sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg and vanilla until combined.
  6. Stir the oat mixture into the butter mixture just until no dry flour remains.
  7. Fold in the carrot and raisins.
  8. Let the dough rest for 15 minutes.
  9. Scoop the dough into 18 portions, about 2 tablespoons each, onto the prepared sheets, spacing them 2 inches apart.
  10. Flatten each mound to about 1/2 inch thick.
  11. Bake at 350°F for 12 to 15 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are golden and the centers look set.
  12. Cool the cookies on the sheets for 5 minutes.
  13. Transfer them to a wire rack to cool completely.

Notes

Blot the grated carrot lightly with paper towels so excess moisture does not soften the dough. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter in place of the butter.