4 Ingredient Crispy Carrot Oatmeal Cookies

These carrot oatmeal cookies are thin and crispy. They are just 4 ingredients and don’t require any flour, eggs, refined sugar, dairy or butter. The cookies store well and can be enjoyed for breakfast, snack or dessert.

I’ve been baking a lot with carrots lately and decided to create a carrot version of my crispy oatmeal cookies. These cookies are crispy throughout with little bits of lightly crisp carrots in every bite.

Ingredients

• Carrots: The carrots are finely shredded and then patted dry. They are then baked for a few minutes until they become lightly crisp.
• Quick Oats: This recipe works best with quick oats which are smaller than rolled oats and can bind together better. Rolled oats are a little too big and heavy, so they won’t bind together as well and will cause the cookies to fall apart more easily.
• Coconut Oil: The oats are coated in coconut oil to help them crisp up during baking.
• Maple Syrup: The cookies are lightly sweetened with maple syrup. Maple syrup is also used to bind the cookies together. I don’t recommend using honey as a substitute. Honey retains more moisture and as a result, the cookies don’t crisp up as well.

How to Make Crispy Carrot Oatmeal Cookies

• The carrots are first finely shredded and thoroughly patted dry with some paper towels. This is key because carrots have a lot of moisture and you want to remove as much moisture as possible so that they crisp up.
• The carrots are then spread on a baking sheet lined with parchment paper and baked for about 5-7 minutes or until they turn start to crisp up. The carrot will also usually turn a yellow color though some will be crisp while still orange.
• The oats are then added to a mixing bowl. Drizzle the coconut oil over the oats and then stir for about 20 seconds so that the oats all become lightly coated in oil.
• Add maple syrup and stir until the oats are evenly coated in syrup.
• Stir in the carrots until evenly mixed.
• Scoop your mixture with a 1.5 tablespoon cookie scoop and release onto your prepared baking sheet. Use the back of a metal spoon to flatten, compact and shape the mixture to be thin round disks.
• Bake the cookies until golden brown around the edges.

Texture

These cookies have a crispy texture like the large clusters found in granola. They are basically the large granola clusters but made into cookie form.

Expert Tips

• The key to getting these cookies to be crispy is using crispy carrots. Just patting dry the carrot shreds isn’t enough. The carrots are briefly baked until they are lightly crispy before being added to the cookie batter.
• When baking the carrots, try your best to not let them get too brown. You want the carrots to be light orange or yellow and just starting to crisp up. Carrot shreds that are fully brown will get even darker when they are baked in the cookies.
• These cookies should be sweetened with maple syrup and not honey. Honey will prevent the cookies from crisping up properly.

More Crispy Oatmeal Cookie Recipes

• 3 Ingredient Crispy Oatmeal Cookies
• 4 Ingredient Crispy Coconut Oatmeal Cookies
• 4 Ingredient Crispy Chocolate Oatmeal Cookies

4 Ingredient Crispy Carrot Oatmeal Cookies

Servings: 10 cookies

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast, Dessert, Snack

Cuisine: American

These carrot oatmeal cookies are thin and crispy. They have bits of crispy carrot throughout which make for a delightful surprise. The cookies need just 4 ingredients and don't contain any flour, eggs, refined sugar, dairy, or butter. They make a great breakfast, snack or dessert.

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Ingredients

• 1/2 cup (38 g) finely shredded patted dry carrots carrots should be patted dry with paper towels before measuring 1/2 cup, see note before starting
• 1 cup (90 g) quick oats
• 2 tbsp (1 fl oz/30 ml) melted coconut oil
• 3 tbsp (1.5 fl oz/44 ml) maple syrup

Instructions

• Preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper.
• Spread shredded carrots onto one of your lined baking sheets, doing your best to spread the carrots out so they are not clumped together. It's okay if you can't get out all the clumps, but do you best to separate them which will help them crisp up faster.
• Add carrots into the oven and bake for about 5 minutes. Watch the carrots carefully because baking time can vary depending on oven, baking pan material, how much moisture is in your carrots and the size of your carrots. The carrots should start to shrivel and turn a lighter color. You want to take them out before they are completely browned (some browning around the edges is okay). Some of the carrots may be done before others. I removed my carrots after 5 minutes and took off the already crisped up ones and then put the rest of the carrots back in the oven for about 3 more minutes to crisp up the rest. It's okay if a few of your carrot shreds get browned-- you just don't want too many of them to be browned. See note section for more details on crisping up the carrots. Set the crisped carrots aside so they can crisp up a little more as they cool.
• Add oats to a medium mixing bowl. Drizzle melted coconut oil evenly across. Using a spoon or spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until most of the oats look slightly moistened with coconut oil. The oats only need a little oil so they should not look fully wet.
• Add in the maple syrup. Mix with your spatula until the oats are evenly coated in syrup and the oats start to clump together.
• Measure 2 tbsp of crisped carrots (4 g). You should have slightly more than 2 tbsp on your baking sheet and you can try your best to select the ones that are most yellow and orange and avoid ones that are too browned. Add the carrots to the oat mixture and stir a few times just until they are evenly incorporated.
• Using a 1.5 tbsp cookie scoop, pack 1.5 tbsp of oat mixture into your cookie scoop. Release onto your remaining prepared baking sheet. The mixture will be loose and not fully hold together. Use the back of a metal spoon to press, compact and shape your cookie until it becomes a thin round disk (about 1/4 inch thick). Repeat with the remaining mixture. The cookie mixture does not spread or rise during baking so shape your cookies how you want their final appearance to be. If the oat mixture is sticking to your spoon, you can lightly wet the back of your spoon and that should prevent the oat mixture from sticking. It is important to really pat and shape each cookie because that helps the oats compact and stick together, which will help them bind during baking. Try your best to make sure there are no gaps or holes in your cookies.
• Bake the cookies for about 13-18 minutes or until the edges are lightly browned and the surface is just starting to brown. Baking time will vary depending on how thick your cookies are. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
• Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. If you try to remove them while they are still warm, the cookies will fall apart. Once they are cooled, the cookies will be fully set and should peel off the parchment paper easily. Store cookies in a sealed container once cooled. If the cookies are left out too long, they will absorb the moisture from the air which will cause them to soften. Cookies can be stored 1 day at room temperature and longer in the fridge or freezer.

Notes

• Shredded carrots note: The carrots should be finely shredded which will help them crisp up better. I used a box grater and used the second smallest holes. Make sure to thoroughly pat dry the carrots with paper towels. Then measure out 1/2 cup (the carrots should be loosely added and not compacted in the measuring cup or you can use a scale for more accuracy).
• Carrot crisping note: The carrots are baked until they are just starting to crisp up. They will shrivel up in the oven and should turn a lighter color, either light orange or yellow and may be starting to brown around the edges. When you touch them, they should feel lightly crisp or dry. You want to avoid baking them until they are fully crispy (when they are more browned) because the carrots will need to cook more with the cookies and the browned ones will turn even darker during the extra bake time. Some of the carrots will crisp up sooner than others. I stopped and check mine after 5 minutes, removed all carrots that looked or felt ready and then baked the rest a few more minutes. It's okay if some of them brown. You won't need the full amount of crisped carrots, so you can avoid the really browned ones when measuring out the 2 tbsp needed for the recipe. The end result should look something like carrot confetti. See photo in post for reference.
• Make sure to make these cookies with maple syrup and not honey. The cookies will not crisp up well with honey.
• This recipe works best with quick oats. Regular oats will take longer to cook and need more oil and maple syrup. You can also run regular oats in a food processor until they become the size of quick oats.
• I used Member's Mark Organic Maple syrup* and Happy Belly Quick Oats* to make this recipe.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• It may seem like there are not many carrots in this recipe but that is because the carrots become so small. There are crispy carrots in every bite. 

Nutrition

Serving: 1cookie, Calories: 74kcal, Carbohydrates: 10g, Protein: 0.03g, Fat: 3g, Saturated Fat: 3g, Sodium: 3mg, Fiber: 1g, Sugar: 4g, NET CARBS: 9

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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