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These Healthy Carrot Cake Cookies are easy to make, gluten-free, refined sugar-free and healthy enough to enjoy for breakfast!
What makes these cookies healthy?
Are we in for a treat today! This recipe for Healthy Carrot Cake Cookies is perfect for enjoy for a helathier snack, or even for breakfast. If you’re a fan of carrot cake flavoured recipes like Carrot Cake Energy Balls, Carrot Cake Overnight Oats or No Bake Carrot Cake then you’re going to love these cookies!
These cookies are made with similar ingredients to my Healthy Breakfast Cookies– like oats, almond flour and maple syrup. However, these carrot cake cookies have a different flavour and texture.
This recipe is made with maple syrup instead of sugar, uses almond butter instead of oil, and is made with whole-grain oats.
Ingredients and substitutions
- Oats: I recommend using rolled oats for the best texture, but you can use quick oats if you have those on hand.
- Almond flour: you can sub any flour you like here.
- Maple Syrup: for a natural and healthy sweetener. Any sticky sweetener will do here. Anything from honey to agave or rice syrup.
- Egg: If you want to make this recipe vegan, use a flax egg in place of the egg.
- Almond butter: the runny kind works best. You can also use tahini or cashew butter here.
- Spices: Cinnamon and nutmeg for that classic carrot cake flavour!
- Carrots: You could technically leave these out, but they wouldn’t be carrot cake cookies if you did!
How to make these cookies
Mix the wet ingredients together in one bowl, and the dry ingredients together in another bowl. Then mix everything together until combined.
Scoop into cookies on a baking sheet with parchment paper and bake for 10-12 minutes at 350 degrees F.
Remove from the oven and let cool completely before adding the glaze.
Optionally glaze the cookies and let the glaze harden before serving.
How to store these cookies
These cookies are best stored in an air-tight container on the counter for up to 7 days. These cookies can also be frozen in a sealed container for up to 2 months.
Tips for making this recipe perfectly
- Finely shred the carrots so you don’t have large chunks of carrots in the cookies.
- Make sure to slightly flatten the cookies on the baking sheet with your hand before baking. These cookies won’t spread much, so if you don’t flatten them you’ll end up with cookie balls.
- Let the cookies cool completely before glazing. Otherwise, the glaze will melt right off the cookies.
More carrot cake recipes to try:
If you tried these Healthy Carrot Cake Cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Healthy Carrot Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
These Healthy Carrot Cake Cookies are made with wholesome ingredients and healthy enough to enjoy for breakfast!
Ingredients
Cookies
- 1 1/4 cup rolled oats (gluten-free if needed)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup shredded carrots
- 1 egg
- 1/4 cup almond butter (can sub tahini)
- 1/3 cup maple syrup
- 1 tsp vanilla
- (optional) 1/4 cup chopped walnuts or pecans
Glaze:
- 1/4 cup coconut butter
- 1-2 tbsp almond milk
Instructions
- Preheat the oven to 350 degrees F and line a baking pan with parchment paper
- Mix the oats, almond flour, baking powder, cinnamon, nutmeg, salt and carrots together in a bowl.
- In a separate bowl mix together the egg, almond butter, maple syrup and vanilla together.
- Mix the wet and dry ingredients together until well combined. Optionally add in the chopped nuts and mix them together.
- Scoop the cookies onto the baking sheet and use your fingers to press down on each cookie to flatten slightly. (They won’t spread much while baking.)
- Bake for 10-12 minutes until lightly browned. Let cool completely before icing.
- To make the glaze, melt the coconut butter in the microwave or a pot, then mix in the almond milk until you have a thinner consistency you can drizzle onto the cookies.
- Let sit until the glaze dries.
Notes
These are soft cookies, not crunchy. So don’t expect a crunchy cookie after baking!
Finely shred the carrots so you don’t have large chunks of carrots in the cookies.
Make sure to slightly flatten the cookies on the baking sheet with your hand before baking. These cookies won’t spread much, so if you don’t flatten them you’ll end up with cookie balls.
Let the cookies cool completely before glazing. Otherwise, the glaze will melt right off the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
Can you freeze these cookies?
Yes!
Just made your carrot biscuits they were yum thanks julian
You’re welcome Julian!
Really great recipe. Simple and very tasty! Like others said, it tastes like carrot cake in cookie form. I accidentally left out vanilla and they still tasted amazing.
Keeping this recipe bookmarked for sure! Thank you!
Thanks Adrianna, I’m glad you enjoyed it!
Just found the nutrition info and the calories ,so perfect
Happy you enjoyed the recipe Ann!
Hello, Can I use peanut butter instead of almond butter
I was not even in the mood to bake today but then came across this recipe that I had bookmarked a few weeks ago and knew I had to make them. Boy am I happy that I did. These cookies are the perfect dessert to snack on. They taste exactly like carrot cake in a cookie. Jess has done it again! 🙂 (I subbed the glaze for a confectioners sugar/milk combo as I did not have coconut butter on hand).
Hi Julia! I’m happy you loved the recipe:)