4 Ingredient No Bake Carrot Oatmeal Cookies
These no bake carrot flavored oatmeal cookies are soft and chewy. They don't require any cooking or baking. The cookies don't need any flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 1 cup (97g) quick oats
- 1/2 cup (128g) natural peanut butter with no added oils
- 3 tbsp (1.5floz/44ml) maple syrup, or more as needed to taste
- 1/4 cup (19g) finely shredded carrots, lightly patted dry with paper towel, see note
Instructions
- Line a small baking sheet with parchment paper. Set aside.
- Add all ingredients to a large mixing bowl in the following order: quick oats, peanut butter, maple syrup and finely shredded carrots. Mix with a spatula until everything is evenly combined. Your mixture should be thick, like cookie dough. Taste and adjust sweetness if needed. If you are adding in any mix-ins, add them in now. You should be able to shape the mixture with your hands without it sticking to your hands. If your mixture is too wet or sticky, you can add a little more oats. If it's too dry, you can add a little more peanut butter or maple syrup.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough. Roll scooped dough between the palm of your hands until it forms a smooth ball. Place dough ball onto prepared cookie sheet. Press down on the dough ball with the palm of your hand until it forms a smooth round disk, between 3/8 and 1/2 inch thick. Repeat with the remaining dough. This will be the final shape of your cookie so smooth the edges and reshape as needed.
- Place cookies into fridge for about 30-60 minutes to firm up. The cookies will not change much but they will be firmer, making them easier to hold and eat. Store uneaten cookies in an airtight container in the fridge. If desired, you can add frosting to the cookies before serving.
Notes
- Please note, these are meant to be carrot flavored oatmeal cookies and not carrot cake oatmeal cookies, which is why there are no spices, chopped nuts, etc. You can add spices, chopped nuts, dried fruit and more as mix-ins.
- Carrot note: Make sure to finely shred the carrots otherwise they will be difficult to eat. I used a box grater to make finely shredded carrots. A box grater has four sides. One side is meant for thin slices. There are three sides that have holes. The very smallest set of holes is meant for zesting or fine grating. The second set of small holes is meant for fine shreds. This is the side you want to use for the carrots. The remaining side is large holes meant for coarser/bigger shreds.
- Mix-ins note: If adding mix-ins, I recommend adding about 4 tbsp of mix-ins of your choice.
- Sweetness note: These cookies are only very lightly sweetened because they are meant to be a healthier cookie. You can add a little more maple syrup or add sweet mix-ins if you prefer them to be sweeter. You can also add a sweet frosting on top.
- This recipe works best with quick oats. Regular rolled oats do not bind as well. I used Happy Belly Quick Oats.*
- Make sure to use natural peanut butter with no added oils. The dough will not set if you use peanut butter with added oils. I used Kirkland natural peanut butter.* You can substitute with natural almond butter or natural cashew butter with no added oils.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional Healthy Frosting: The cookies in the photos are topped with a healthier "frosting" which is actually just whisked vanilla Greek yogurt. You can substitute with a dairy-free thick yogurt if you need these to be dairy-free. The frosting adds a little sweetness and creates a creamy topping for those who want frosting on their cookies but want a healthier alternative.
- 1 cup vanilla Greek yogurt
- maple syrup, if needed
- To make the frosting, add the yogurt to a medium bowl and whisk until it is smooth and creamy. If needed, you can add a little bit of maple syrup to thin it out or to add sweetness. Frost cookies with yogurt and garnish with some finely chopped walnuts and finely shredded carrots if desired.
- Estimated nutrition does not include optional frosting.
Serving: 1cookie, Calories: 99kcal, Carbohydrates: 10g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 23mg, Fiber: 2g, Sugar: 3g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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