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Carrot Cake Cookies

Did someone say Carrot Cake Cookies? YES PLEASE! Soft, chewy and taste like carrot cake with just the right amount of cream cheese icing, these cookies make the perfect snack or wholesome post-dinner treat.

Makes: 12-15 cookies

Ready in: 40mins



  • 1 cup rolled oats

  • ¾ cup flour (I used wholemeal)

  • 1 ½ tsp baking powder

  • 1 ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ cup walnuts, finely chopped

  • 2 tbsp coconut oil, melted

  • 1 egg

  • ⅓ cup natural maple syrup

  • 1 tsp vanilla essence

  • 5 tbsp milk of choice (I use soy)

  • 1 medium carrot, peeled and grated

Icing (optional, but not really)

  • 100g reduced-fat cream cheese softened

  • 2 tbsp icing sugar

  • 1/2 tbsp water

Topping (optional)

  • Walnuts, crushed


Step 1. Preheat your oven to 180C and line a large baking tray with baking paper

Step 2. Add the oats, flour, baking powder, cinnamon, nutmeg, and nuts to a medium bowl and mix well. In a separate smaller bowl, mix together the coconut oil, egg, vanilla, maple syrup and milk. Slowly add to the flour mixture, mixing just until combined. Finally, gently fold through the grated carrot. Chill the dough for 15 mins

Step 3. Roll the dough into 12-15 balls, place onto baking tray and flatten with your fingers. Bake for 11-14 minutes or until golden brown. Allow to cool on the tray for 5 mins before transferring to a cooling rack

Step 4. Once cookies are cool, combine icing ingredients in a small bowl and spread on top of each cookie

Step 5. sprinkle each cookie with crushed nuts and enjoy

Storage: refrigerate in an airtight container for up to a week (if they last that long lol).

Notes: Maple syrup can be replaced with any sticky sweetener of choice. Coconut oil can be replaced with any butter. Nuts can be completely excluded for those with allergies

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