Description
Say good morning to your new favorite grab-and-go treat! These soft, spiced carrot cake cookies are packed with oats, walnuts, coconut, and naturally sweetened with honey. They’re meal-prep friendly, freezer-happy, and secretly packed with veggies. Whether you’re hustling to work, fueling up after a workout, or trying to sneak more goodness into your little ones—these cookies deliver the warm hug of carrot cake with every bite.
Ingredients
• 1 cup oat flour (or blended rolled oats)
• 1 cup rolled oats
• ¼ cup chia seeds
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup raisins
• ½ cup shredded coconut
• ½ cup chopped walnuts
• 2 large eggs (or chia eggs for vegan)
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• ⅓ cup honey (or maple syrup)
• ⅔ cup finely shredded carrots (squeezed dry)
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Mix dry ingredients: In a bowl, whisk oat flour, oats, chia, baking soda, salt, and cinnamon. Stir in raisins, coconut, and walnuts.
-
Mix wet ingredients: In another bowl, whisk eggs, oil, vanilla, honey, and carrots.
-
Combine: Fold wet mix into dry until just combined.
-
Scoop: Form 12 cookies (about ¼ cup each) on sheet. Flatten slightly.
-
Bake 12–15 minutes until edges are golden. Cool 10 mins on rack.
Notes
✅ Freezer-friendly for 3 months
✅ Swap raisins for chocolate chips or dried pineapple
✅ Vegan-friendly with chia eggs & maple
Nutrition
- Calories: 210 kcal per serving
- Sugar: 9g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g