Carrot cookies

Carrot cookies

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“They were so good, deliciously fat and chewy and they held together well- don’t skimp on the flax (or you can use ground chia). The date sugar gave a lovely caramel flavour and a slight crispness, you could use another unrefined granulated sugar – why not try coconut sugar? But I would suggest that the texture wouldn’t be quite the same just using a liquid sweetener.” – Jo 



Carrot Cookies

June 21, 2019
: 10


  • 60g oat flour
  • 80g whole oats
  • 1 tbs ground flax
  • ¼ tsp baking soda
  • Pinch salt
  • 1 tsp cinnamon
  • 50g date sugar
  • 1 tbs maple syrup
  • 1 large carrot-coarsely grated
  • 30ml coconut oil (Melted) or olive oil
  • 50g dried cranberries or other dried fruit
  • 50g pumpkin seeds
  • 1 tsp lemon zest (optional)
  • Step 1 Mix the dry ingredient together in a medium bowl.
  • Step 2 Mix the carrot, oil, maple syrup and lemon zest and then add to the dry mixture. Mix lightly using hands as necessary.
  • Step 3 Form dollops of cookie mix with your hands and flatten into cookies on a lined baking sheet.
  • Step 4 Bake at 180C for approx 10 mins until lightly golden. For a crisper cookie, flip and cook for a further 3 minutes.