When I was a kid, carrot cake always felt like the “grown-up” dessert—like a secret handshake to the world of responsible indulgence.
But fast-forward to now, I’ve cracked the code: why not take that cozy carrot cake vibe and pack it into a powerhouse cookie?
These are sweet enough to satisfy, but loaded with the kind of stuff that keeps you going, not crashing.
Pro Tips
- Carrots Taste Best: If the carrots feel too dry, soak the shreds in warm water for 5 minutes and pat dry.
- Walnuts or No Nuts? If you can’t do nuts, sub in sunflower or pumpkin seeds for the same crunch.
- Want It Sweeter? Toss in some dairy-free chocolate chips.
Variations
- Nut-Free: Swap almond butter for sunflower seed butter.
- No Raisins? No Problem: Try chopped dried pineapple or unsweetened cranberries.
- Amp It Up: Add 1/4 cup unsweetened shredded coconut for tropical vibes.
Serving Suggestions
Stack them up and drizzle with a little warm almond butter for an extra treat. Pair with a steaming cup of chai or your morning coffee. Great for post-gym snacks or slipping into lunchboxes for a little afternoon pick-me-up.
Carrot Cake Power Cookies {Gluten-Free, Vegan}
- Total Time: 34 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These soft and chewy cookies bring the cozy flavor of carrot cake to a healthy, grab-and-go snack. Perfectly sweet and loaded with oats, carrots, and spices, they’re as nutritious as they are delicious.
Ingredients
- 1 cup gluten-free rolled oats (blended into flour or use oat flour)
- 1 cup gluten-free rolled oats (whole)
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup almond butter (creamy, unsweetened)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1/3 cup raisins (or chopped dates)
- 1/4 cup chopped walnuts (optional but adds crunch)
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prep the Veggies: Start by shredding the carrots on a fine grater. Freshly shredded carrots add moisture and flavor. Bonus tip: buy local if you can—farmers’ market carrots are sweeter.
- Make the Batter: In a large bowl, mix almond butter, maple syrup, applesauce, and vanilla until smooth. Stir in shredded carrots, flaxseed, and raisins.
- Combine Dry Ingredients: In another bowl, whisk together oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold the dry mix into the wet ingredients. The dough will be sticky—this is what makes them chewy.
- Shape & Chill: Scoop about 2 tablespoons of dough per cookie and flatten slightly. Chill them in the fridge for 20–30 minutes. This step keeps the cookies from spreading too much during baking.
- Bake: Preheat your oven to 350°F. Line a baking sheet with parchment paper, then bake cookies for 12–14 minutes, until edges are golden. They’ll firm up as they cool.
Notes
Keep stored in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
