Carrot & Oat Cranberry Cookies

Healthy carrot cookies made with almond flour, coconut oil & maple syrup. Loaded with chocolate, cranberries, and nuts of your choice! Vegan & gluten free.

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.

Adapted from 101 Cookbooks

4.5 from 2 reviews

Carrot & Oat Cranberry Cookies

Prep time
Cook time
Total time
Serves: 2.5 dozen cookies
  • ½ cup almond flour
  • ½ cup oat flour
  • 1 cup rolled oats
  • ½ cup chocolate chips
  • ⅓ cup walnuts or pecans, chopped
  • ⅓ cup dried cranberries
  • 1 teaspoon baking powder
  • ½ teaspoon salt, more to taste
  • 1 cup finely shredded carrots
  • ½ cup maple syrup
  • ½ cup coconut oil
  1. Preheat the oven to 375.
  2. In a large bowl, mix the almond flour, oat flour, oats, chocolate chips, nuts, cranberries, baking powder, and salt. Stir in the carrots.
  3. In a small bowl, whisk together the maple syrup & coconut oil. Pour into the carrot mixture and stir until just combined.
  4. 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.
  5. Bake for 10-15 minutes or until the tops are golden brown.




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Rate this recipe (after making it):  

  1. Elizabeth

    This is FANTASTIC. I omitted the chocolate chips so my Doggie could share it! I also used ¼ Cup of Oat Milk Butter instead of ½ cup of Coconut oil. Reduced the Maple Syrup to ¼ Cup as well. It was plenty sweet. Refrigerated for an hour before scooping to a cookie sheet. It’s not that crumbly. Pretty perfect.

    • Jeanine Donofrio

      I’m so glad you loved them!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.