Carrot Cake Cookies

carrot cake cookies


I bet the Easter bunny gets pretty bored eating bland carrots all the time; if I was the Easter bunny I would prefer my carrots in cookie form–I’m sure you feel the same.


As far as cookies go, these soft carrot cake cookies can be a really good healthy dessert, snack, or even part of your breakfast. Healthy ingredients include: carrots, raisins, whole grain flouroats, flax, and walnuts, which are all nutrient dense foods. The flax and walnuts pack in additional healthy omega-3 fats, which we Americans don’t get nearly enough of. And there’s no need to worry about the little bit of real sugar in this recipe. Remember, sugar in itself is not a deadly poison, despite the reputation it’s been getting; it’s all about moderation! These cookies didn’t need a ton of sugar anyway, because the carrots and raisins added additional sweetness.


So here you go, a healthy cookie packed full of real wholesome ingredients. Oh, and did I mention these are legitimate-sized cookies–no measly one-bite cookies to be found here!



{Carrot Cake Cookies}

Soft, fluffy, and healthy carrot cake cookies that taste amazing. And almost all the fat in these cookies comes from healthy sources like flax, walnuts, and olive oil.

 carrot cake cookie_half

Adapted from this recipe by Shape magazine 


Servings: makes 2 dozen cookies


Dry Ingredients

1 1/2 cups whole wheat flour

1 cup rolled oats (not quick cooking)

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp ground nutmeg

2 Tbsp ground flax (grind your own in a coffee grinder or buy it pre-ground on the flour aisle)

1 cup chopped walnuts 


Wet Ingredients

1 cup grated carrot (I pulsed baby carrots in my food processor)

1 cup raisins

2 eggs

1/4 cup olive oil

1/2 cup plain Greek yogurt

3/4 cup packed brown sugar



1. Combine all dry ingredients ina bowl, set aside.

2. Combine all wet ingredients in a separate bowl, then stir wet ingredients into dry until combined.

3. Let dough chill in the fridge for 15 minutes.

4. Drop by spoonful onto baking sheet. Bake at 350 degrees for 12-14 minutes or until tops are lightly browned. Let cool on baking sheet for 5 minutes, and then transfer to a cooling rack until fully cooled.


Nutrition info per cookie (makes 24): 130 calories,  5 g fat (.3 g sat fat), 3 g pro, 20 g carb, 4 g fiber.






4 Responses to Carrot Cake Cookies

  1. Elizabeth M says:

    You could use coconut oil instead of olive oil for some added nutrition. Very yummy cookies! 🙂

    • Ryan Baggett MA, RD says:

      Thanks! I bet coconut oil would be delicious! I actually just got back from buying some coconut oil on sale at my local Sprouts store, only to find your comment waiting–so excellent timing. 🙂

  2. […] 1. – Spring Rainbow Yogurt Tartlets, 2. – Skinny Peanut Butter Granola Bites, 3. – Carrot Cake Cookies […]

  3. Sherri says:

    Instead of shaping into individual cookies, I spread the batter into a brownie pan and cut into bars after baking. Also substituted coconut oil for the olive oil. They came out delish. Thanks for the great recipe– they definitely take some of the guilt out of having a cookie! 🙂

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