The idea for these carrot oatmeal cookies first came to me five years ago. I was working at Natural Gourmet Institute at the time, which meant that in the mornings, I’d get off the train at Union Square and walk through the Greenmarket.
One of the stands that would always catch my eye was Breezy Hill Orchard’s. Their long, checkered tablecloth-lined table was (and still is) always piled high with fruit-filled desserts, like pies, turnovers, apple cider doughnuts, and hot apple cider in the colder months.
My favorite thing to treat myself to was their vegan carrot raisin cookie. It’s a weighty specimen about the size of a grown man’s palm and almost an inch in height. This cookie was perfect for breakfast at my desk, for times when I’d overslept and didn’t have a chance to eat at home. Or for that 3pm sweet craving alongside coffee.
I actually developed a homemade version of the cookie back then and shared it here. But as time went on, and my baking and recipe development skills greatly improved, I came to understand my original cookies were a little too dry and crumbly (click for a photo of the original!) – and that it was time for version 2.0.
So here it is! These carrot oatmeal cookies have a chewy, hearty texture and a warming, spicy fragrance thanks to cinnamon and ginger. I love that they’re made with “clean”, good-for-you ingredients, like oats, nuts, fresh carrots, and coconut oil. And there’s no refined sugar – just a bit of maple syrup.
The original recipe was loosely based on Heidi Swanson’s and made with wheat flour, which made the cookies a little dense. The updated version features almond flour, which makes for lighter, chewier, more tender cookies. I also added a “flax egg”, which contributes to the cookies’ chewiness and moistness (…sorry).
These carrot oatmeal cookies are made with “clean”, good-for-you ingredients, like oats, nuts, fresh carrots, and coconut oil. (Vegan, gluten-free, low-carb)
- 1 tablespoon flaxseed meal or ground chia seeds (see Note 1)
- 1 cup almond flour
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1/2 cup golden raisins
- 3 tablespoons arrowroot starch or cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup peeled and grated carrots (2 medium or 3–4 small) (see Note 2)
- 1/3 cup melted coconut oil
- 1/3 cup pure maple syrup
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- In a medium bowl, stir the flaxseed meal with 3 tablespoons of water and let stand while you prep the rest of the ingredients, 5 to 10 minutes. This should form a gel-like consistency known as a “flax egg.”
- In a large bowl, stir together the almond flour, oats, walnuts, raisins, arrowroot, ginger, cinnamon, baking powder, and salt.
- To the bowl with the flax egg, add the carrots, oil, and maple syrup and stir to combine. Add the carrot mixture to the flour mixture and fold until combined.
- Using an ice cream scoop, form the dough into cookies, spacing them at least an inch apart on the prepared baking sheet. Gently press on each cookie with your hand to flatten the tops.
- Bake for about 25 to 30 minutes, until the edges are golden brown.
- Cool completely before storing; the cookies will keep best at room temperature, between layers of parchment paper in an airtight container.
1. If you’re not vegan and don’t have flaxseed meal, use 1 large egg in place of the “flax egg” mixture.
2. For easier and faster shredding, use a food processor with the shredder attachment.
- Serving Size: 1 cookie
- Calories: 210
- Carbohydrates: 18.8 g
- Fiber: 2.7 g
- Protein: 4.5 g
Keywords: carrot, oatmeal, cookies, vegan, gluten free