Can I make carrot and oatmeal cookies without eggs?

Absolutely! This recipe is naturally egg-free. The peanut butter acts as the binding agent, creating perfectly chewy cookies without any eggs needed.

How do I make my carrot and oatmeal cookies more sweet?

While these cookies get their sweetness naturally from carrots, you can add 2-3 tablespoons of maple syrup or honey to the mixture if you prefer them sweeter. Just remember this might slightly change the texture.

Can I use instant oats for carrot and oatmeal cookies?

I don't recommend instant oats as they break down too much during baking, creating a mushy texture. Old-fashioned rolled oats give you that perfect chewy bite that makes these cookies special.

Are carrot and oatmeal cookies healthy?

Yes! These cookies are much healthier than traditional versions. They're naturally sweetened, high in fiber, contain beneficial beta-carotene from carrots, and provide sustained energy from the oats and healthy fats.

How long do carrot and oatmeal cookies last?

Properly stored in an airtight container, these cookies stay fresh for up to 5 days at room temperature. For longer storage, freeze them for up to 3 months.

Carrot and Oatmeal Cookies – Surprisingly Simple 3-Ingredient Treat That Will Make You Happy

Name: Carrot and Oatmeal Cookies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Cuisine: American
Ingredients: 2 cups old-fashioned oats (not instant); 1 cup finely grated fresh carrots (about 2 medium carrots); 1/2 cup natural peanut butter (or almond butter for nut-free option)

Description

These 3-ingredient carrot and oatmeal cookies are naturally sweet, chewy, and ready in just 30 minutes. Perfect for busy families who want a healthy treat without complicated ingredients or lengthy prep time.

Ingredients

Scale

2 cups old-fashioned oats (not instant)

1 cup finely grated fresh carrots (about 2 medium carrots)

1/2 cup natural peanut butter (or almond butter for nut-free option)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Grate your carrots finely using a box grater or food processor. Pat the grated carrots dry with paper towels to remove excess moisture.

3. Mix all ingredients in a large bowl until well combined. The mixture should hold together when pressed.

4. Shape into 12 cookies using your hands or a cookie scoop, placing them 2 inches apart on the prepared baking sheet.

5. Bake for 15-18 minutes until the edges are lightly golden and the centers are set.

6. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Don’t use instant oats as they will make the cookies mushy.

For extra sweetness, add 2-3 tablespoons of maple syrup or honey.

Recipe doubles easily for larger batches.

Pat carrots dry to prevent soggy cookies.

Prep Time: 10
Cook Time: 18
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 145
Sugar: 3
Sodium: 45
Fat: 7
Saturated Fat: 1.5
Unsaturated Fat: 5.5
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 5
Cholesterol: 0