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+ servings

Carrot Cake Cookies

rate this recipe:
4.98 from 35 votes
Serves 12
These carrot cake cookies are soft, moist, and warmly spiced. Made with oat flour, almond butter, and flaxseed, they're (secretly) healthy enough to eat for breakfast or a snack. Top them with cream cheese frosting for a more decadent treat!


  • 2 tablespoons ground flaxseed
  • 5 tablespoons warm water
  • 1 cup oat flour
  • 1 cup additional whole rolled oats
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • 1 cup grated carrots, (about 3 medium)
  • ½ cup almond butter
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • cup chopped walnuts or pecans
  • 1/2 recipe Vegan Cream Cheese Frosting, optional


  • Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  • In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a medium bowl, combine the carrots, almond butter, coconut oil, and maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
  • Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
  • Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake, one sheet at a time, for 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  • When cookies are completely cool, pipe with cream cheese frosting, if desired.


These carrot cake cookies are soft and puffy, almost like a muffin top. The amount they puff up varies based on the exact ingredients you use.