carrot & oat cranberry cookies

Warning: these are super addictive. A great healthy snack… but if you work from home like I do, they will call to you more often than a nagging client. They call me at breakfast time for a sweet pick me up with my morning coffee. Around 2pm for a post-lunch treat. Maybe again around 4pm for a post-post lunch treat…

And since you’ll have eaten them all day long, you might want a change of pace for dessert that night. Warm one (or two) of them and crumble over your ice cream.

makes 2 1/2 dozen (I made half – my waistline thanks me)

adapted from 101 Cookbooks

INGREDIENTS:

1/2 cup almond flour
1/2 cup oat flour
1 teaspoon baking powder
1 cup finely shredded carrots
1/2 cup coconut oil
1/2 cup maple syrup
1 cup rolled oats
1/2 cup chocolate chips
1/3 cup walnuts or pecans, chopped
1/3 cup dried cranberries
1/2 teaspoon salt (or more to taste)

METHOD:

Preheat oven to 375.

In a large bowl, mix dry ingredients together. Stir in carrots.

In a small bowl, whisk together maple syrup & coconut oil. Pour into the carrot mixture and stir until just combined.

Drop 1 inch balls onto 2 cookie sheets. The “dough” will be very crumbly and be a little difficult to keep together, but that’s ok.

Bake for 10-15 minutes or until the tops are golden brown.

21 comments

  1. la domestique from ladomestique.com on said:

    I’m one of those people who loves to nibble on a sweet bite throughout the day, like a squirrel, so these are perfect! I especially like the idea of serving the cookies warm with ice cream.

  2. adrienne from adrienneats.blogspot.com on said:

    These are one of my favorite cookies recipes. Every time I make them people freak out. I love the ginger + maple syrup + coconut flavor combo! Can’t wait to try your interpretation of them.

  3. Kasey from turntablekitchen.com on said:

    Carrots in cookies? Well, that combination is right up there with carrot cake! I can imagine these would quickly disappear from my counter ;)

  4. erin from naturallyella.com on said:

    Love these! I always forget about carrot in sweets!
    PS, I have to ask, is your background marble counter tops? I love it!

  5. Those cookies look like trouble to me! The best kind of trouble. I’ve been meaning to make Heidi’s carrot cookies for a while now, and you’ve got me thinking about adding some sour dried cherries (which are often my post-lunch and post-post-lunch sweet snack already)!

  6. Kankana from sunshineandsmile.com on said:

    I never used carrots in cookies .. wonder why ?!!
    These looks lovely :) Could i use all purpose flour instead of almond flour ?

    • jeanine from loveandlemons.com on said:

      Hi Kankana, yep all-purpose would work out just fine :)

  7. eva @VegucatingMyKids on said:

    hi there! i am relatively new to your blog…i wanted to let you know i made these cookies last night for today’s busy afternoon with my girls…we usually do not have time to come home afterschool for a snack before their vigorous activities (ballet and gymnastics), so i always bake a wholesome snack and serve with a green smoothie–this combo usually ties them over until dinner time…and your cookie recipe really hits the mark when it comes to my requirements as to what constitutes a ‘snack’ for my kids: wholesome ingredients like a veggie and/or fruit & nuts & wholegrains & anti-oxidants in the chocolate (i use a combo of cacao nibs and 73% chocolate)…in my 10pm late night cooking stupor, i accidentally put 1 cup of maple syrup instead of a 1/2 so my dough was too liquidy, so i added flax meal to tighten it up a bit…and the cookies turned out great…this recipe goes into my keep folder!

    • jeanine from loveandlemons.com on said:

      I’m so glad these made it to you keep folder, thanks for sharing!

  8. neelywang from neelywang.com on said:

    these look delicious! I can’t wait to try these. Great healthy snack for the kids — and me, too!

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  10. Cate on said:

    Hi, these look quite good! You mention that the dough is crumbly. Are the baked cookies crumbly too, or do they come together once baked? Thanks

    • jeanine from loveandlemons.com on said:

      They’re still a little big crumbly in the end… I think because of the almond flour. If you used whole wheat flour they’d stick together better.

      • Cate on said:

        Thanks for the response. I’ll give them a try this weekend for a family gathering we’re hosting.

  11. Carol from wwwcenterforhealthsc.com on said:

    I just made these cookies, and my husband is very happy with me. I used what we had around the house: butter instead of coconut oil, cocoa instead of chocolate chips, dried cherries instead of cranberries. I may be asked to make these every week! What a great satisfying sweet, that isn’t too sweet. And gluten free, which is imperative in this household.

    • jeanine from loveandlemons.com on said:

      Hi Carol,

      thanks for sharing!

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  13. Corrine on said:

    I just made a batch of these cookies. I replaced the flours with a gluten-free mix that I use and chopped up dark chocolate instead of the chips. Adding ginger would be a great thought…or even some cinnamon. I only ended up making 16 cookies…mine MUST be bigger. Thanks Jeanine for the awesome recipes! They never disappoint! :)

    • jeanine from loveandlemons.com on said:

      Hi Corrine,

      Thanks! Glad you liked them! mmm ginger sounds delicious… Yea mine were pretty small :)

  14. Careyd on said:

    Loved these! Have been reading your posts for months and finally ordered all the ingredients to make these! Would love to know if the coconut oil is supposed to stay chunkier? Does it need to be smooth? I couldn’t get mine really smooth even after whisking with the maple syrup. Thanks!

    • jeanine from loveandlemons.com on said:

      So glad!

      The coconut oil should be liquid when you use it (you can microwave it for a little bit if it’s solid). In the winter months, my coconut oil in the jar is solid, in the summer months it actually stays liquid at room temp.

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