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+ servings
Side view of one healthy carrot cake cookies with a jug of milk behind the cookies

Carrot Cake Cookies

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.

Course Breakfast, Dessert
Cuisine American
Keyword breakfast cookie recipes, breakfast cookies, carrot cake baking ideas, carrot cake cookie recipe, carrot cake cookies, carrot cookie recipe, cookies, gluten free, gluten free cookies, healthy cookie recipes, refined sugar free, refined sugar free cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 310 kcal
Author Kelly


  • 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


  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
  2. 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.

    Cookie ingredients in a white bowl to make oatmeal cookies with a whisk
  3. 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.

    Oatmeal batter in a mixing bowl
  4. 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.

    Top view of 12 tahini cookies on a baking sheet on a grey background
  5. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
    Top view of single carrot cake on a baking sheet
Nutrition Facts
Carrot Cake Cookies
Amount Per Serving (1 cookie)
Calories 310 Calories from Fat 10431
% Daily Value*
Fat 1159g1783%
Saturated Fat 9g45%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 7g8%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.