Golden oaty carrot cookies

These little fibre-packed cookies are the perfect treat to add to a school lunch box or for an afternoon treat.

  • 15 mins cooking
  • Makes 55 Item
  • Print


Golden oaty carrot cookies
  • 125 gram (4 ounces) butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 1 egg yolk
  • 1/2 cup (70g) firmly packed coarsely grated carrot
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon ground cinnamon
  • 1 cup (90g) rolled oats
  • 1 tablespoon milk, approximately


Golden oaty carrot cookies
  • 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, 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.


Cookies will keep in an airtight container for up to 1 week.

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