Healthy carrot cake cookies made with almond flour and oats! They are naturally vegan, oil-free, and gluten-free. Packed with nutrition, and not too sweet, they are great for breakfast, snacks or dessert.
Healthy Carrot Cake Cookies for Energy on the Go
Spring has sprung in my little corner of Texas and I cannot get enough of the sunshine and azaleas. Nick and I have upped our outdoors game, with long bike rides, scootering (he scoots, I run to keep up), and some hikes at lunchtime.
It also means that we both need extra sustenance to pack for our mini adventures. These carrot cake cookies are perfect, in so many ways.
I have always loved carrot cake, in just about every form (Bundt cake, layer cake, cupcake), so why not reinterpret it as a healthy cookie? Why not, indeed! Nick & Kevin both loved them, too.
Cookies with Multiple Benefits
In addition to being delicious and satisfying, these humble cookies are also:
- Vegan (egg-free & dairy-free)
- Low in sugar
- Made in 1 bowl
- Fast & easy to make
Made with Simple, Whole Food Ingredients
I packed these cookies with whole food ingredients–almond flour, oats, and carrots–that are nutritious and easy to come by.
The natural oils in the almond flour keep the cookies plenty moist, so there is no need to add oil. Instead, unsweetened applesauce does double duty to moisten the cookies and add subtle sweetness. Carrots (and optional raisins), plus a small amount of coconut sugar, create just the right balance of sweet.
Small Batch for Anytime Baking
I kept this batch of cookies small, perfect for anytime baking. One recipe makes 9 cookies in under 30 minutes (start to finish). If you are serving a bigger crowd simply double or triple the recipe.
I’ve provided storage options, but honestly, the cookies will likely be eaten well before you have a chance to store them!
More Whole Cookies (Vegan & Gluten-Free) to Try: