🥕 Carrot Cake Cookies
Soft, chewy, and warmly spiced — these Carrot Cake Cookies taste like a slice of carrot cake but in a convenient grab-and-go form. Naturally sweetened and full of wholesome ingredients, they’re perfect for breakfast, snacks, or a guilt-free dessert.
Ingredients (Makes 12 Cookies)
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup maple syrup (or honey)
- ¼ cup raisins
- ¼ cup chopped walnuts
- 1 teaspoon cinnamon
Instructions
- Preheat Oven
- Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a large bowl, combine rolled oats, almond flour, cinnamon, raisins, and walnuts.
- Add Wet Ingredients
- Stir in grated carrots and maple syrup until everything is well mixed and forms a sticky dough.
- Shape Cookies
- Scoop about 2 tablespoons of dough for each cookie, shape into rounds, and place on the baking sheet.
- Flatten slightly with the back of a spoon.
- Bake
- Bake for 12–15 minutes, or until edges are golden brown.
- Cool & Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, add a pinch of nutmeg or ginger.
- Use finely grated carrots for a softer texture.
- Make sure to press cookies down before baking, as they won’t spread much.
Tips
- You can swap walnuts for pecans or omit for nut-free cookies.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.
- These cookies freeze well — just thaw at room temperature before eating.
Servings
Makes 12 medium cookies.
Nutritional Info (per cookie, approx.)
- Calories: ~95 kcal
- Carbs: 14 g
- Sugars: 6 g
- Fiber: 2 g
- Protein: 2 g
- Fat: 4 g
Benefits
- Naturally Sweetened – No refined sugar, just maple syrup and raisins.
- High in Fiber – Thanks to oats, carrots, and nuts.
- Good Source of Healthy Fats – From walnuts and almond flour.
- Easy & Quick – Ready in under 25 minutes.
Q & A
Q1: Can I make these gluten-free?
A: Yes, just ensure your oats are certified gluten-free.
Q2: Can I replace maple syrup with sugar?
A: Yes, but add 1–2 tablespoons of milk to balance the moisture.
Q3: How do I make them softer?
A: Reduce baking time by 1–2 minutes for a chewier texture.
Q4: Can I add frosting like carrot cake?
A: Absolutely — a simple cream cheese glaze on top makes them extra indulgent.
Q5: Can I make them oil-free?
A: Yes, this recipe already has no oil — the carrots and syrup keep them moist.
If you want, I can also make a “breakfast version” of these cookies with added chia seeds and extra protein so they double as a morning energy snack.