Healthy Carrot Cake Cookies use a blend of oats, freshly grated carrot, coconut flakes and only contain 2 tablespoons of added sugar. They are scrumptious, nut free, egg free and dairy free, so you can indulge without worry.

If anything is obvious on my website, it is my love of cookies. From edible chocolate chip cookie dough to a variety of cookies, there is no shortage. However there is one space I was not occupying in the cookie world up until now. That would be the “Breakfast Cookie” space.

Healthy Cookies

Healthy cookies and breakfast cookies are not a novel concept, only finding ones that TRULY taste great is the challenge.

I believe, in my most humble opinion that this healthy carrot cake cookie recipe is just as good as say a chocolate chip cookie. They are good in their own way and are much more nutritious than a chocolate chip variety.

Don’t shy away from the long list ingredients

If you are going to do this, you might as well do it right. IF you are looking to increase the fiber in your diet in a sneaky way, these are a great start. This recipe uses organic whole wheat flour, organic rolled oats, unsweetened apple sauce and freshly grated carrots which can all have a good amount of fiber.

Are they sweet?

The natural sweetness really comes out of these cookies and initially I had more sugar in the recipe but cut it back to only 2 tablespoons for the entire recipe. I don’t know what you call accomplishments in your house, but in my house that is a huge deal!

How to make the Best Healthy Carrot Cake Cookies

Preheat the oven to 350F. Line a large sheet with parchment and set aside.

In a medium mixing bowl, combine all dry ingredients (flour, oats, coconut, sugar, cinnamon, ginger, allspice, baking powder, baking soda and salt.) Stir well to combine.

Add applesauce, syrup and vanilla. Mix gently to combine.

Lastly fold in the grated carrot, careful not to over-mix.

Using a cookie scoop, scoop onto parchment lined pan and gently press down the tops so they’re not really domed at the top.

Bake 16-20 minutes until cooked through (about 200F internal temp) and are nicely golden.

Allow to cool on the pan for a few minutes then remove to a wire cooling rack.

Refrigerate leftovers for a few days in the fridge in an airtight container.

Things that helped in the kitchen for this recipe

Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.

17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or occasionally HomeGoods stores.

Cookie scoop – I went a long time without using these, but they really are a game changer in terms of time and ease.

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