These Carrot Oatmeal Pecan Cookies are soft, flavorful, and require no chill time. They combine sweet maple, crunchy pecans, hearty rolled oats, finely grated carrots, and warm spices to make a perfect seasonal cookie.
I love carrot-based baked goods because the carrots add moisture, texture, and a subtle natural sweetness. These cookies come together in one bowl and bake up soft with a slightly underdone center for the best chew.
Ingredients Notes
Below are notes on the ingredients used in these carrot oatmeal pecan cookies. For complete quantities, see the recipe card included later in the post.
- Butter — Use unsalted butter. Melt it and let it cool slightly before using.
- Brown sugar — Dark brown sugar gives deeper flavor, but light brown sugar works fine too.
- Baking soda & baking powder — Make sure both leaveners are fresh for proper rise.
- Carrots — Fresh carrots should be finely grated. Do not use pre-shredded carrots.
- Egg — Use one large egg at room temperature.
- Flour — All-purpose flour is used in this recipe.
- Vanilla — Good-quality vanilla enhances the overall flavor.
- Oats — Use rolled oats (large-flake). Quick oats are too fine and change the texture.
- Pecans — Use chopped pecans in the dough and optional whole pecans for topping.
- Maple syrup — Maple syrup is recommended, but agave, honey, or table syrup can be substituted.
Step by step instructions
Equipment: two lined baking trays, two mixing bowls, a spatula, a whisk, and a cookie scooper or spoon.
Step 1 — Prep. Preheat the oven to 350°F. Line two baking trays with parchment. Finely grate the carrots and gently blot them twice with paper towels to remove excess liquid. Chop the pecans and set aside.
Step 2 — Mix dry ingredients. In a medium bowl combine the flour, rolled oats, baking soda, baking powder, cinnamon, and any optional spices (nutmeg, allspice, ginger). Stir and set aside.
Step 3 — Combine butter, sugar, and syrup. In a large bowl whisk together the melted, cooled butter with the brown sugar and maple syrup until smooth and combined (about 2–3 minutes).
Step 4 — Add egg and vanilla. Whisk in the egg and vanilla, continuing for another 2–3 minutes until the mixture lightens slightly and becomes airy.
Step 5 — Fold in carrots. Stir the grated, blotted carrots into the wet mixture until evenly distributed.
Step 6 — Add dry ingredients and pecans. Gently mix the dry ingredients into the wet bowl with a spatula until just combined and no dry streaks remain. Fold in the chopped pecans.
Step 7 — Scoop and bake. Scoop the cookies onto prepared trays, spacing them evenly. Top each cookie with a whole pecan if desired. Bake one tray at a time (about six cookies per tray) for 14–16 minutes, or until edges are set and centers remain slightly puffy and underbaked — they will finish setting as they cool on the hot tray.
Bake until the edges are set and the inside is still slightly soft. Let the cookies cool on the tray for a few minutes before transferring to a rack.
FAQ
How should I store these cookies?
These cookies stay soft and do not firm up like traditional crisp cookies. Store them on the counter in a covered container or a plate covered with a lid or foil; avoid sealing them in a tight plastic bag where condensation can form. They are best within three days.
How should I grate the carrots?
Grate fresh carrots using the medium-fine side of your box grater — not the coarse side and not the superfine side. After grating, blot the carrots with a paper towel twice to remove excess moisture so the cookies keep the right texture.
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Carrot Oatmeal Pecan Cookies
Ingredients
- 1 1/3 cups all-purpose flour
- 2 cups rolled oats
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg (optional)
- 1/8 tsp allspice (optional)
- 1/8 tsp ginger (optional)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup dark brown sugar (or light brown)
- 1/2 cup maple syrup, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla
- 3/4 cup chopped pecans (plus whole pecans for topping)
- 3/4 cup shredded carrots, blotted
Instructions
- Preheat oven to 350°F and line two baking trays with parchment. Melt the butter and let it cool. Finely grate carrots and blot with paper towels twice. Chop pecans and set aside.
- In a medium bowl whisk together flour, rolled oats, baking soda, baking powder, cinnamon, and optional spices. Set aside.
- In a large bowl whisk melted, cooled butter with brown sugar and maple syrup until combined (2–3 minutes).
- Add the egg and vanilla, whisk another 2–3 minutes until paler and slightly aerated.
- Stir in the grated carrots.
- Fold the dry ingredients into the wet mixture until just combined. Stir in chopped pecans.
- Scoop cookies onto prepared trays (about six per tray). Top each cookie with a whole pecan if desired.
- Bake 14–16 minutes, until edges are set and centers remain slightly puffy. Allow cookies to cool on the tray so they finish setting.
- Store cookies at room temperature in a covered container and enjoy within three days for best texture.
Equipment
- Dark non-stick baking tray
- Parchment paper
- Gram scale (optional for metric)
- Spatula
- Whisk
Notes
Brown sugar: Dark brown sugar gives a deeper, richer flavor, but light brown sugar is an easy substitute.
Nutrition
Serving: 1 cookie — Calories: 244 kcal; Carbohydrates: 32 g; Protein: 4 g; Fat: 12 g; Sugar: 12 g; Fiber: 2 g.