Easy Eats: Healthy Carrot Cake Cookies

THE carrot cake cookies are here! Friend, these cookies were so easy to make and so delicious to eat. I made them for breakfast this past week as an alternative to my morning smoothie, but ended up eating them as snacks too. In our house, the best recipes are easy, made with accessible ingredients, delicious AND save well. These babies check all four boxes! Whether you’re looking for a high fiber and filling treat or just want try to an easy, new (and kid-friendly!) recipe, these cookies are for you!

The backstory: I always have whole carrots in my fridge and had a few that were starting to turn. Not wanting to make soup and craving a treat, I searched my favorite food sites and found a version of these cookies by Amy at Wholesomelicious. If you don’t know Amy, she is a great source for easy, clean and delicious recipes, many of which are paleo or Whole30 friendly. This one is neither, but it is gluten free, refined sugar free and nutrient dense!

The recipe requires things you likely already have in your fridge (carrots, eggs) and pantry (oats, chia seeds, raisins, shredded coconut, pecans or walnuts, coconut oil, honey or maple syrup, vanilla extract, baking soda, sea salt and cinnamon). You basically mix the dry ingredients, whisk the eggs and add the rest of the wet ingredients, fold in the carrots (FOLD THE CHEESE, DAVID!), form the “dough” into cookies and bake for 15-17 minutes at 350. Seriously, that’s it.

Want to add cacao nibs or chocolate chips? DO IT! Maybe some other spices like Nutmeg or Turmeric? Umm… yum. Don’t have raisins? No problem! I didn’t, and they turned out fab (albiet less sweet). Want less sugar? You can decrease the honey/syrup by half, but your cookies will be a touch drier and more crumbly.

I hope these add some fun (and fiber – ha!) to your day 🙂 If you make ‘em, don’t forget to share on social and tag #purelynoracooks – I can’t wait to see your plates!

Healthy Carrot Cake Cookies

Easy, nutrient dense and delicious cookies fit for meals, snacks and treats!

• 1 cup oat flour, almond flour or flour of your choice (I used almond but can't wait to try others!)
• 1 cup rolled oats (GF if needed)
• 1/4 cup chia seeds
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (I mean, I always add extra here ;))
• 1/2 cup raisins (or craisins or chocolate chips!)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts (I used pecans and they were excellent)
• 2 large eggs, whisked
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/3 cup honey (or maple syrup – can decrease if needed!)
• 2/3 cup shredded carrots (I shredded mine with a peeler and it was a breeze)

1. Pre-heat oven to 350 degrees. Lightly crease a cookie sheet and set aside – you can also use a silicone mat if you have one, or place cookies directly on stoneware.

2. In a large bowl, mix together flour, oats, chia seeds, baking soda, salt and cinnamon. Add raisins, coconut and walnuts. Set aside.

3. In a medium sized bowl, mix together coconut oil, vanilla extract and honey. Add eggs and whisk to combine.

4. Slowly fold (FOLD!) wet ingredients into dry. Continue to mix with a large spoon until dry ingredients are completely mixed in (no dry clumps!). Dough will be thick.

5. Using an ice cream scoop or large spoon (about 2 tbs of dough) scoop dough onto cookie sheet about an inch apart. Gently press to slightly flatten the tops of each cookie.

6. Bake for 15-17 minutes, or until cookies are golden brown, firm to the touch and soft on the inside. Remove from oven and let sit on baking sheet for 5 minutes before removing from the pan and letting cookies cool completely (good luck!).

7. ENJOY!

Cookies can be stored in an air-tight container at room temperature for up to four days, or placed in the freezer for up to three months!