Carrot Cake Energy Cookies

15 25 201
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 12
Carrot Cake Energy Cookies
Health Rating


1 cup Oat bran, dry
1/2 cup Whole wheat pastry flour
1/4 cup Flaxseed meal (ground)
1 tsp Baking powder
1 tsp Cinnamon
1/4 tsp Ginger, ground
1/4 tsp Sea salt, fine
1/4 tsp Nutmeg, ground (a pinch)
1/2 cup Walnuts (chopped)
3/4 cup Cranberries, dried (or fruit juice sweetened)
1 cup grated Carrots
3 tbsp Coconut oil (melted)
1/4 cup Applesauce, unsweetened
1 tsp Vanilla extract, pure
1/3 cup Honey, raw


1. Preheat oven to 350° F.

2. Combine oat bran, whole wheat pastry our, ground flaxseeds, baking powder, cinnamon, ginger, salt and nutmeg in a large bowl. Add walnuts, cranberries and carrots and mix to distribute evenly.

3. Combine coconut oil, applesauce, vanilla and honey in a small bowl. Add to dry ingredients and mix until combined.

4. Line a baking sheet with parchment paper. Scoop batter out into 12 cookies (batter will be fairly sticky). Wet your hands to help prevent the batter from sticking and flatten cookies slightly with your hand. Bake for 13-15 minutes.

5. Allow cookies to cool for 10 minutes before removing from baking sheet.


Nutrition Facts

Per Portion

Calories 201
Calories from fat 81
Calories from saturated fat 32
Total Fat 9.0 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 86 mg
Potassium 147 mg
Total Carbohydrate 26.4 g
Dietary Fiber 3.6 g
Sugars 14.0 g
Protein 3.4 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.5
Meat Alternative 0.3
Vegetables 0.1

Energy sources



Store cookies in the refrigerator for up to 5 days or wrap individually in plastic wrap and place in a freezer bag for up to 3 months.

To defrost, simply allow to thaw in the refrigerator overnight. I like to eat them warm.

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