Oaty Carrot Cookies

clock 10 minutes + 15 minutes bowl Serves 28-32


  • 125g butter, softened
  • 1 cup firmly packed brown sugar
  • 1 egg yolk
  • 1/2 cup firmly packed, coarsely grated carrot
  • 1 1/2 cups plain flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup rolled oats
  • 1 tbsp milk, approximately
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  • 1. Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

  • 2. Beat butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Transfer to a medium bowl. Stir in carrot, then combined sifted flour, baking soda and cinnamon. Stir in oats and enough milk to make a firm dough.

  • 3. Using damp hands, roll heaped teaspoons of mixture into balls. Place balls 5cm (2-inches) apart on trays; flatten into 3cm (1¼-inch) rounds.

  • 4. Bake cookies for 15 minutes or until golden; cool on trays.

  • Tip: cookies will keep in an airtight container for up to 1 week.

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