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Oatmeal Carrot Cake Cookies

Oatmeal, carrots and raisins galore! These oatmeal carrot cake cookies are served with a healthier cream cheese frosting and are oh so perfect for Spring!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Keyword: carrot cake, carrot cake cookies, dairy free, dessert, Easter desserts, healthy desserts, oatmeal, oatmeal cookies
Servings: 17 cookies
Author: Caitlin Monson


For the Cookies:

  • 1 cup rolled oats
  • 3/4 cup all purpose flour
  • 1 cup carrots, grated
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbsp coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup pure maple syrup
  • 1/2 cup raisins
  • Optional: 1 scoop collagen peptides*

For the Cream Cheese Frosting:

  • 4 oz cream cheese (reduced fat)**
  • 1 1/2 cup powdered sugar
  • 2 Tbsp plain greek yogurt***
  • 1/2 tsp vanilla


To make the cookies:

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  • In a bowl, mix together oats, flour, baking powder, cinnamon, salt and collagen (if using). Set aside,
  • In a separate bowl, whisk together the coconut oil, egg, vanilla and maple syrup. Add the flour mixture to your wet ingredients and whisk to fully combine. Stir in the carrots and raisins. Chill in the fridge for up to 30 minutes.
  • Form dough into 1 inch balls and place on your baking sheet. Flatten them slightly with your hand. (These cookies DO NOT spread very much!) Bake for 13-15 minutes.
  • Place on a wire rack to cool.

To make frosting:

  • Place all ingredients in a bowl beat until smooth.


*I used Further Food's Marine Collagen for this recipe.
**I personally prefer using reduced fat cream cheese, but you can always use full fat or even dairy free. Kite Hill has some awesome dairy free products!
***I used Fage 0% greek yogurt for this recipe but any brand will do. You can also try using non-dairy greek yogurt but I have not tried this yet.