Giant Oatmeal Carrot Cookies: Best Breakfast Cookies

This recipe for giant oatmeal carrot cookies includes oats, carrots, dates, and pecans. These breakfast cookies are perfect for a grab-and-go breakfast or snack.

I’ve been tweaking my recipe for carrot cookies for years, and with some old-fashioned oats still lingering in my pantry, I figured it was the perfect time to give it another go.

The result?

These oatmeal carrot cookies are soft, chewy, and packed with wholesome ingredients like whole wheat flour, grated carrots, dates, and pecans.

Much like my apple oatmeal cookies, they’re not only easy to make but also packed with nutrition.

I wanted these to be the ultimate breakfast cookie, so I made them giant—perfect for a quick morning bite or an afternoon snack.

And let’s face it, they’re a much more exciting way to use up those oats than another bowl of oatmeal, even if it is garnished with pear compote! 

Are you wondering how I got these cookies to be so perfectly round?

The secret?

I use the contour of a cookie cutter and the bottom of a wine glass to shape them! Be sure to check out the video in the recipe card to see it in action.

Let me show you how quick and easy it is to make these soft and chewy breakfast cookies.

Jump to:

• Ingredients
• Step-by-step photos and instructions
• Tips
• FAQ
• Easy oatmeal cookie recipes
• Recipe origins
• Recipe

Ingredients

• Whole wheat flour: Provides structure with added nutrients and fiber.
• Old-fashioned oats: I like to use old-fashioned oats for a chewy texture.
• Baking soda: Acts as a leavening agent to help the cookies rise.
• Salt: Enhances the flavors.
• Cinnamon, nutmeg, ginger, and cloves: This warm spice blend adds depth and cozy flavors.
• Egg: Binds the ingredients together.
• Brown sugar and granulated sugar: Sweetens the cookies while adding moisture.
• Coconut oil: Provides moisture and a slight coconut flavor.
• Vanilla extract: Adds flavor and richness.
• Apple: Adds natural sweetness and moisture.
• Dates: Provide chewy texture and natural sweetness.
• Pecans (toasted and chopped): Add a buttery, nutty crunch that complements the chewy cookies.
• Carrot: Adds moisture, texture, and a hint of natural sweetness, while boosting the cookies’ nutritional value. I like to finely grate my carrot. 
• Chia seeds: Bring an additional layer of texture, slight crunch, and a nutritious boost with healthy fats and fiber.

Step-by-step photos and instructions

• In a large bowl, whisk together 1¼ cups whole wheat flour, 1½ cups old-fashioned oats, 1 teaspoon baking soda, ¼ teaspoon salt, 1½ teaspoons ground cinnamon, and ¼ teaspoon each of ground nutmeg, ginger, and cloves.
• Add ½ cup chopped dates and 1 tablespoon chia seeds to the dry ingredients. Toss well to coat the dates and chia seeds in the flour mixture.

• In a separate medium bowl, whisk 1 egg (room temperature) until frothy. Then, add ⅓ cup light brown sugar (60 grams) and ⅓ cup granulated sugar (66 grams). Whisk together until smooth and well combined.
• Gradually pour in ⅓ cup melted coconut oil (cooled to room temperature, about 75 grams) while whisking, ensuring the oil is fully incorporated.
• Stir in 2 teaspoons vanilla extract, 1 grated small apple (about 50 grams), 1 finely grated carrot (110 grams), and ½ cup toasted, chopped pecans (50 grams). Note: I use the large holes of a box grater for the apple and the small holes to grate the carrot. 
• Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula, gently fold the mixture until it is just combined. 

• Cover the cookie dough and refrigerate it while you preheat the oven to 350°F (175°C). This should be about 5 minutes. Line a baking sheet with parchment paper.
• Once the oven is preheated, scoop portions of dough onto the prepared baking sheet, leaving about 2 inches between each scoop.
• Place a 3⅞-inch (98 mm) cookie cutter around each cookie.
• Spray the bottom of a wine glass with non-stick spray and press it gently on each cookie to flatten them evenly. Lift the cookie cutter and repeat with the rest of the cookie dough. You can smooth out the edges of the cookies with your fingertips. 

• Bake the cookies for 18–20 minutes, or until the edges are golden and the centers bounce back when gently pressed. 
• Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely. 

This recipe yields 10 giant, 4-inch cookies once baked.

Tips

• Mix the chopped dates with dry ingredients to prevent clumping and ensure even distribution throughout the cookies.
• Refrigerating the dough while preheating the oven makes shaping easier.
• Feel free to swap or add ingredients like raisins, chocolate chips, or different nuts for a personal twist.
• Since ovens vary, start checking the cookies a minute or two before the recommended time. Look for golden edges, and if the center bounces back when gently pressed, they’re ready!

FAQ

Easy oatmeal cookie recipes

Recipe origins

I first discovered a recipe for carrot yogurt cookies back in 2016, and like many of my favorite recipes, it didn’t take long for me to start making changes based on what I had in my pantry.

Over time, the recipe evolved into these Oatmeal Carrot Cookies, packed with wholesome ingredients like oats, dates, and pecans.

What I love most about this recipe is how versatile it is. You can easily swap in your favorite add-ins—maybe some raisins or walnuts instead of pecans, or even a sprinkle of flax seeds.

It’s a great base for experimenting, and I encourage you to try your variations!

★★★★★ If you have made these oat and carrot cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this post on March 6, 2016 , and republished it on October 11, 2024, with an updated reipce, content, photos and a video. Thanks for sharing.