These Carrot Cake Cookies are soft, chewy and have all the flavors of classic carrot cake in a healthy and delicious portable treat! They’re easy to make and loaded with sweet carrots, cinnamon, nutmeg and ground ginger. Gluten free, refined sugar free and perfect for breakfast or an afternoon snack.
Republished April 2020
Healthy Carrot Cake Cookie Recipe
Are you a Carrot Cake fan? Something about this time of year makes us want to make all things carrot cake. These Carrot Cake Cookies are soft, chewy and totally scream spring. They are easy to make in just one bowl and have all the sweet and aromatic flavors you love about a classic carrot cake.
My family is crazy about Carrot Cake and a few of our favoritee carrot cake recipes we love include Carrot Cake Overnight Oats, Carrot Cake Bars, Carrot Cake Loaf, Carrot Cake Pancakes, Carrot Cake Baked Oatmeal and Carrot Cake Granola.
Why we love this easy carrot cake breakfast cookie recipe
These soft and chewy carrot cake cookies are incredibly easy to make. All you need is one bowl and a few simple pantry ingredients.
My family thinks these carrot cake cookies are delicious on their own but you can certainly top them with some cream cheese frosting for a tasty spring treat.
They’re perfect for Easter or any time you’re craving carrot cake. And f you’re a fan of breakfast cookies, these carrot cake breakfast cookies would make a delicious breakfast for on the go. They’re gluten free, refined sugar free and perfectly portable when you don’t have time to enjoy a sit-down breakfast.
Ingredients you need
- Egg – be sure it’sroom temperature – you can also swap with one flax egg (1 Tablespoon ground flaxseeds + 2.5 Tablespoon water) to make vegan carrot cookies.
- Creamy Almond butter (or your favorite nut or seed butter)
- Coconut oil – you want it softened, like butter
- Maple syrup – our favorite unrefined sweetener. You can also sub with coconut nectar, honey or your favorite liquid low carb sweetener such as Lakanto Sugar-Free Maple syrup or yacon syrup,
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Ground ginger
- Ground nutmeg
- Fine sea salt
- 1/2 teaspoon baking powder
- Superfine almond flour
- Unsweetened shredded coconut
- Grated carrots
- Gluten-free old fashioned oats – sub with roughly chopped Bob’s Red Mill Coconut Flakes to make these grain-free and paleo carrot cake cookies
- Unsweetened dried raisins
- Chopped pecans
How to make Carrot Cake Cookies
- PREPARE BAKING SHEET: Line a large baking sheet with parchment paper and set aside. Preheat your oven to 350 F.
- MIX THE WET INGREDIENTS: In a large bowl, whisk together the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.
- ADD DRY INGREDIIENTS: Stir in the dry ingredients, followed by the coconut. Add 2/3 cup shredded carrots and oats (or chopped coconut flakes) and mix until everything is just combined. Fold in dried raisins, pecans and any other add-ins of your choice.
- SCOOP INTO COOKIES: Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Use your hand to pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).
- BAKE in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- COOL on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
Can you freeze carrot cake cookies?
Yes, the great thing about this carrot cake cookie recipe is that you can make a big batch on your Sunday or Monday meal prep day and store them in your freezer for when you’re ready to enjoy.
Simply place these carrot cake breakfast cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
Remove the tray from the freezer and store the cookies in a clear zip-top bags or an air-tight freezer-friendly container.
How to store cookies
You can store these cookies at room temperature in an air-tight container for up to 3 days or in a clear zip-top bags or an air-tight freezer-friendly container for up to 3 months.
Are carrot cake cookies healthy?
Since most bakery style carrot cake cookies are made with either a cake mix or a combination of at least a 1/2 cup brown sugar, powdered sugar and butter, my family says they would much rather snack on these gluten free carrot cake cookies instead.
They’re hearty, refined sugar free, packed with whole grains, healthy fats and protein, and would make a delicious make-ahead breakfast or lunch box treat.
Make this recipe ahead of time to bring along to work or school. And since they loaded with oats, healthy fiber and protein, they make the perfect light breakfast or afternoon snack.
More healthy cookies you will love:
- Apple Cinnamon (Vegan Option)
- Banana Nut – (No Bake – Vegan)
- Blueberry Breakfast Cookies
- Keto / Paleo (Almond and Coconut)
- Peanut Butter with Chocolate Chips
- Pumpkin (Nut free) (Vegan Option)
These Carrot Cake Cookies are soft, chewy and have all the flavors of classic carrot cake in a healthy and delicious portable treat! They're easy to make and loaded with sweet carrots, cinnamon, nutmeg and ground ginger. Gluten free, refined sugar free and perfect for breakfast or an afternoon snack.
- 1 large egg room temperature sub with 1 flax-egg for vegan (1 Tbsp ground flaxseeds + 2.5 Tbs water)
- 1/3 cup creamy cashew butter OR sub with almond butter or any other nut or seed butter of your choice
- 1/3 cup coconut oil , softened at room temperature - you want it softened like butter
- 1/2 cup pure maple syrup , may also sub with coconut nectar syrup OR preferred liquid sweetener for low carb / keto (yacon syrup or Sugar Free Maple Syrup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour (if not grain-free)
- 2/3 cup unsweetened shredded coconut
- 2/3 cup peeled grated carrots (about 1 large carrot)
- 2 2/3 cups gluten-free old-fashioned rolled oats , sub with roughly chopped Bob's Red Mill Coconut Flakes to make these grain-free and paleo
- 1/2 cup unsweetened dried raisins
- 1/3 cup chopped pecans , plus 12 optional pecan halves for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg (or make the flax egg), nut butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut, grated carrots and oats (or chopped coconut flakes) and mix until everything is just combined. Fold in raisins, pecans and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.