Celebrate National Carrot Day with a Cookie That’s Anything But Ordinary
Carrot cake lovers, this one’s for you. We’re turning this cozy classic into a fiber-rich, snackable treat—soft, chewy, and full of flavor.
Made with whole oats, fresh grated carrot, and just better.® prebiotic fiber, they’re a feel-good option for everything from mid-morning cravings to lunchbox treats. And for those who love a nostalgic touch, we’ve included a better-for-you cream cheese topping that adds just the right finish. 😋
Ingredient Highlight:
🥕 Carrots aren’t just for dipping! These bright orange root veggies bring natural sweetness, fiber, and beta-carotene to every bite.
🥕 Paired with warming spices and a handful of pantry staples, they turn everyday ingredients into something special.
🥕 Chopped walnuts and dates bring richness and texture, and a simple cream cheese topping gives that familiar carrot cake feel.
just better.® Prebiotic Carrot Cake Oatmeal Cookies
Makes about 12 cookies
Ingredients:
1 cup old-fashioned rolled oats
1/3 cup oat flour
1/4 cup just better.® prebiotic fiber
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1 egg or flax egg (1 Tbsp ground flax + 2.5 Tbsp water)
1/4 cup coconut oil or avocado oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup finely grated carrot (about 1–2 carrots)
Optional: 1/4 cup chopped walnuts
Optional: 1/4 cup chopped dates or golden raisins
Better Cream Cheese Topping (optional):
2 oz cream cheese, softened (brick-style)
2 Tbsp plain Greek yogurt
2 Tbsp just better.® prebiotic fiber
1–2 tsp maple syrup (to taste)
1/4 tsp vanilla extract
Pinch of salt
Splash of plant milk or water to thin (optional)
Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, make the flax egg and let it sit for 5 minutes.
Finely grate the carrots—a fine grate helps the cookies hold together better and gives them a smoother texture.
In a large bowl, combine oats, oat flour, just better.® fiber, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix the flax egg, oil, maple syrup, and vanilla. Stir in grated carrot.
Add wet ingredients to dry ingredients and stir until combined. Fold in walnuts and dates if using.
If the dough seems dry or crumbly, stir in 1 to 2 tablespoons of milk until the texture is thick and sticky.
Let dough sit for 10–15 minutes to thicken. It should be thick and sticky—not dry or stiff.
Scoop dough onto the baking sheet and gently flatten into cookie shapes.
Bake for 10–12 minutes, until edges are set. Let cool completely on a wire rack.
While cookies cool, whisk together the cream cheese topping ingredients until smooth.
🥕 Storage Tips
Planning to frost the whole batch? Once the cookies are fully cooled and topped with the cream cheese topping, store them in a single layer in an airtight container in the fridge. They’ll stay fresh for up to 5 days—just let them sit at room temp for a few minutes before enjoying.
If you’re skipping the cream cheese topping, adding as needed, or want to keep your options open, store the cookies in a sealed container at room temperature for up to 3 days, or refrigerate for up to a week.
❄️ They also freeze well without the topping—perfect for prepping ahead. Just thaw and add the topping when ready for that carrot cake moment.
just better.® Baking Tip:
Every cookie in this batch gets a fiber-rich upgrade with just better.® prebiotic fiber. Stir it directly into the dry ingredients for even distribution and consistent fiber support with every bite.
Whether you’re baking a batch for National Carrot Day or craving something cozy with carrot cake flavor, these cookies are a nourishing snack with a fiber-forward twist. With familiar flavor, a soft chewy texture, and a better-for-you cream cheese frosting option, they’re a feel-good favorite for any time of day.
If you give them a try, we’d love to hear how they turned out. 💚
