Healthy Carrot Cookies

16 19 98
Ingredients Minutes Calories
Prep Cook Servings
5 min 14 min 24
Healthy Carrot Cookies
Health Highlights
An easy, no-mixer-required recipe for chewy cookies healthy enough for breakfast that taste like carrot cake! No butter, refined flour or sugar.


1 1/2 cup grated Carrots (packed; approx. 2 medium carrots)
1/2 cup Yoso Plain Unsweetened Coconut Yogurt (or lactose-free plain yogurt)
1/3 cup packed Brown sugar
1/4 cup Water
3 tbsp Extra virgin olive oil
2 tbsp Flaxseed meal (ground)
1 tsp Vanilla extract, pure
1/4 cup Coconut, shredded (unsweetened; optional)
1 tsp Cinnamon (ground)
1 dash Ginger, dried (ground)
1 dash Nutmeg, ground
1/2 cup Almond flour/meal, Bob's Red Mill
1 1/2 cup Oat flour
1 tsp Baking powder
1/4 cup Walnuts (chopped; optional)
1/4 cup Cranberries (dried; optional)


  1. Preheat oven to 400 F. Line baking pan with parchment paper.
  2. Grate your carrots; measure by lightly packing into measuring cups. Mix carrots, yogurt, sugar, water, oil, flax and vanilla in a large mixing bowl. In a second bowl, mix together coconut, cinnamon, ginger, nutmeg, flours and baking powder.
  3. Stir the dry ingredients into the wet until just combined. Gently stir in dried cranberries and walnuts.
  4. Scoop heaping tablespoons of dough onto the lined baking pan. Bake for 14 minutes until tops are lightly browned. Remove from oven and let cool.
  5. Will keep fresh in the fridge up to 1 week, or in the freezer up to 2 months.

Nutrition Facts

Per Portion

Calories 98
Calories from fat 47
Calories from saturated fat 9.2
Total Fat 5.2 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 11.7 mg
Potassium 104 mg
Total Carbohydrate 11.3 g
Dietary Fiber 1.6 g
Sugars 4.1 g
Protein 2.1 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.1
Vegetables 0.1

Energy sources