Carrot Cake Cookies

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These guilt-free carrot cake cookies are a delightful blend of sweet and healthy. Packed with fiber-rich seeds, oats, and veggies, they're gluten-free, vegan, oil-free, and refined sugar-free. Ideal for breakfast or a guilt-free snack.

Carrot cake has always held a special place in my heart. Its unique blend of flavors and textures creates a symphony of taste that few other cakes can match. Likewise, oatmeal cookies have their own allure. Merging the two only felt natural so I happily introduce to you my Carrot Cake Cookies! 

These little morsels encapsulate all the beloved flavors of carrot cake in a convenient, guilt-free cookie form. Rich in fiber, seeds, and wholesome oats, they are a bit of a homage to my childhood favorites and my adulthood values of combining tasty with healthy.

What makes these Carrot Cake Cookies different from the rest

In creating these cookies, each ingredient plays a crucial role. From the mashed ripe banana that imparts natural sweetness to the ground flax seed that adds a nutritious boost, every component contributes to the overall perfection of this recipe.

The choice of cashew or almond butter provides a creamy, nutty undertone, while coconut sugar and grade A pure maple syrup provide a balanced sweetness without refined sugars. Vanilla extract enhances the aroma, and a dash of baking powder and cinnamon ensures that these cookies rise and exude a warm, inviting scent.

Super fine almond flour combines seamlessly with gluten-free oats, giving the cookies a delightful texture. The star of the show, grated carrots, infuse each bite with a vibrant, earthy essence. Golden raisins add a chewy, fruity contrast, while toasted pecans bestow a delightful crunch.

All the ingredients that you will need to bake your own batch:

  • ripe banana
  • cashew butter or almond butter
  • coconut sugar
  • grade a pure maple syrup
  • vanilla extract
  • baking powder
  • cinnamon
  • ground flax seed
  • super fine almond flour
  • gluten free rolled or old fashioned oats
  • carrots
  • golden raisins
  • toasted pecans

You can count on me to make a childhood favorite gluten free, refined sugar free and vegan!

Beyond their delectable taste, these Carrot Cake Cookies are a nutritional powerhouse. Golden raisins, derived from sultana grapes, are sweeter, softer, and richer in antioxidants compared to regular raisins. They offer a healthy amount of fiber, potassium, iron, and vital vitamins and minerals. Carrots, high in vitamin C, vitamin K, vitamin A, potassium, and calcium, provide a diverse range of health benefits. Oats, an energy powerhouse, and almond flour deliver plant-based protein and fiber.

One of the most delightful aspects of these cookies is their adaptability. Whether savored cold, at room temperature, or warmed, they offer a unique experience with every bite. Enjoy them as a grab-and-go breakfast, a wholesome snack, or a guilt-free dessert. So, why wait? Whip up a batch today and embark on a journey of pure, unadulterated delight.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Carrot Cake Cookies

These carrot cake cookies are tasty enough to be dessert and healthy enough to be be breakfast... sound to good to be true?! They're perfectly sweet, loaded with fiber rich seeds, whole grain oats and veggies, and are totally gluten free, vegan, oil and refined sugar free. Carrot cake has always been my favorite of the cakes. To be honest, it's one of the few cakes I actually enjoy, and oatmeal cookies are right up there too, so I've married the two in a harmonious union for a grab and go bite that delivers all the carrot cake flavors in an easy to eat cookie that you can enjoy totally guilt-free.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, Dessert
Cuisine American, vegan
Servings 32


  • Oven
  • Baking Sheet


  • cup mashed ripe banana
  • ½ cup cashew butter or almond butter
  • ¼ cup coconut sugar
  • 2 tbsp grade a pure maple syrup
  • 1 tbsp vanilla extract
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tbsp ground flax seed
  • ½ cup super fine almond flour
  • 1 cup gluten free rolled or old fashioned oats
  • 2 medium carrots grated
  • ½ cup golden raisins
  • ½ cup toasted pecans chopped


  • Preheat your oven to 350 degrees. Line a large metal baking sheet with parchment paper. Add the banana, almond butter, coconut sugar, maple syrup and vanilla to a mixing bowl, use a fork or hand mixer to combine. Add in the baking powder, cinnamon, salt, flax seed, almond flour, and oats. Stir or mix on low to combine. Fold in the carrots, raisins and pecans.
  • Use a 1.5 tbsp scoop or spoon to scoop the dough onto the prepared baking sheet. Use your hand on a piece of parchment paper or the bottom of a glass on a piece of parchment to gently flatten. Bake for 10-12 minutes. Remove from the oven and let cool for at least 10 minutes before enjoying. Store in the fridge for up to 5 days for a grab and go breakfast, snack or dessert! Fun fact - these cookies can be enjoyed room temp, cold, or warm, but my favorite is cold!


What makes these cookies so healthy?

Golden raisins are high in fiber, potassium, iron, and other important vitamins and minerals. Compared to regular raisins, they are a bit sweeter and softer and also contain more antioxidants. They are made from sultana grapes. Carrots are high in vitamin c, vitamin k, vitamin a, potassium and calcium, offering a wide range of health benefits. Oats are an energy boosting power house and both oats and almond flour offer plant protein and fiber.
Keyword carrot cake, easy cookie recipe, gluten free cookies, healthy cookies, healthy vegan, oil free cookies, plant based, plant based cookies, vegan carrot cake
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6 Responses

  1. 5 stars
    Absolutely delicious! These were so quick and easy and made for a great activity with my two toddlers.

  2. 5 stars
    Love these carrot cake cookies! I had all the ingredients and followed the recipe, although baked a little bit longer since I live at high altitude. Yummy!

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