These healthy carrot cake cookies have all the delicious flavors of classic carrot cake but take a fraction of the time to make! They are naturally sweetened, gluten-free, dairy-free, vegan optional and are full of healthy ingredients. I love how they are slightly crispy around the edges but are soft and chewy in the center. They can be served as dessert, but are healthy enough to eat for breakfast or a snack! Looking for ore healthy cookie recipes? Check out some of my favorites!5 Ingredient Oatmeal Raisin Breakfast CookiesOatmeal Cookies with Tahini, Dates + Chocolate ChunksGluten-Free Date + Double Chocolate Chunk Cookies
Ingredients
- 1 ¼ cup almond flour
- 1 cup whole rolled oats
- ¼ cup finely shredded unsweetened coconut
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ tsp sea salt
- 2 eggs
- 1 cup grated carrots, (about 3 medium)
- ¼ cup sun butter or almond butter
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 ½ tsp vanilla extract
- ¼ cup chopped pecans
- ¼ cup raisins
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, stir together the almond flour, oats, coconut, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
- In a medium bowl, combine the eggs, carrots, almond butter, coconut oil, maple syrup, coconut sugar and vanilla and stir well.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the pecans and raisins.
- Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake for 15 minutes, or until golden around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
