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Healthy Carrot Cake Cookies {vegan, oil-free, GF}

VGF

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.

close up of a healthy carrot cake breakfast cookie on a black metal cooling rack

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)
  • Oil-free
  • Gluten-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!

close up of a healthy oat and almond flour carrot cake cookie on a cooling rack

Happy baking!

More Whole Cookies (Vegan & Gluten-Free) to Try:

100% Flax Breakfast Cookies (5 ingredients)

Overnight Oatmeal Cookies

3-Ingredient Apple Almond Flour Cookies

Coconut Flour Pumpkin Pie Bars

5 Ingredient Oat Protein Cookies

Coconut Flour Pumpkin Cookies

Print
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close up of a healthy carrot cake breakfast cookie on a black metal cooling rack

Healthy Carrot Cake Cookies {vegan, oil-free, GF}


  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 13
  • Total Time: 23 minutes
  • Yield: 9 cookies 1x
  • Diet: Vegan

Description

Healthy carrot cake cookies made with almond flour and oats! They are naturally vegan, oil-free, and gluten-free.


Ingredients

Scale
  • 1/2 cup rolled oats (certified GF, as needed)
  • 1/4 cup almond flour or almond meal
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons coconut sugar (or sugar of choice)
  • 1/2 cup finely shredded carrot
  • Optional: 3 tablespoons each of raisins and/or chopped walnuts

Instructions

  1. Preheat oven to 350F (175C). Line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, stir together the oats, almond flour, coconut, pumpkin pie spice, baking powder, and salt.
  3. Add the applesauce, coconut sugar, carrots, and (optional) raisins and/or walnuts, stirring until dough is combined and uniformly moist.
  4. Using a small cookie scoop, scoop 9 mounds of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with fingertips.
  5. Bake in the preheated oven for 11 to 13 minutes until golden brown and just set. Transfer to a cooling rack and cool completely.

Notes

Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

  • Category: Cookies
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 70
  • Sugar: 4.7 g
  • Sodium: 64.6 mg
  • Fat: 3.4 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 9.2 g
  • Fiber: 1.4 g
  • Cholesterol: 0 mg

Keywords: breakfast cookie, almond flour, oats, vegan, oil-free, gluten-free, healthy cookie, cookie, oil-free cookies, egg-free, dairy-free, easy, carrot, carrot cake

healthy carrot cake oat cookies on a black metal cooling rack

 

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Rena

Friday 11th of January 2019

These are a favorite at our house. I love that there are so few ingredients and it is a small yield, easy to whip up in a moment. Thanks for all your great recipes!

Gia

Thursday 14th of May 2015

camilla - i learn so much from you. I bought my first bag of almond meal to make these. They are so good! I added a drop of almond extract, too.

Kyong Yun

Tuesday 14th of April 2015

Whipped these up yesterday and they are delish! I love that they are not too sweet.

Kerstin

Friday 3rd of April 2015

I've been reading your blog for awhile now and really enjoy your healthy recipes! I cannot wait to make these.

Rumela

Thursday 2nd of April 2015

Hey those look great, I love breakfast cookie t and always try new recipes. I have all the ingredients on hand and plan to make these tomorrow. I am already feeling hungry. thank you for sharing your post.

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