Healthy Carrot Cake Cookies

These healthy carrot cake cookies have raisins, lemon zest and ginger in them. No sugar, no butter, still completely delicious and guilt-free.

Carrots, ginger, lemon zest.

Not your typical cookie ingredients.

Oats, maple syrup, coconut oil, applesauce.

Healthy Carrot Cake Cookies

Slightly more normal, but definitely not these.

Healthy Carrot Raisin Cookies

For as weird and healthy as these sound, they totally exceeded my taste expectations.

Part carrot cake, part oatmeal raisin cookie, part pina colada (ok, maybe that’s a stretch but what else coconut is there?).

Healthy Carrot Cake Raisin Cookies

Totally delicious, incredibly healthy, you won’t feel bad about popping 5 in your mouth kind of cookie.

Carrot Cake Cookies

I hope they were worth the wait.

Yields 2

"Hippie" Cookies

These healthy carrot cake cookies have raisins, lemon zest and ginger in them. No sugar, no butter, still completely delicious and guilt-free.

15 minPrep Time

12 minCook Time

27 minTotal Time

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  • 1 cup of rolled oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 teaspoon minced fresh ginger
  • zest of 1 lemon
  • 1 cup grated carrots
  • 1/4 cup chopped raisins
  • 1/2 cup chopped walnuts


  1. Preheat oven to 375 degrees, line a baking sheet with parchment paper or silpat.
  2. Combine dry ingredients (oats through salt) in a large bowl.
  3. In a small bowl combine coconut oil (melted), applesauce and maple syrup. Whisk together.
  4. Add ginger and lemon zest and whisk again.
  5. Add remaining ingredients to the large bowl with flour and toss to coat carrots, raisins and walnuts with flour mixture.
  6. Add wet ingredients and mix until fully incorporated.
  7. Roll dough into golf ball sized balls and place on baking sheet. Press down slightly.
  8. Bake for 10-12 minutes.
  9. Cool on baking sheet for 3-5 minutes then transfer to cooling rack.


  1. Julie @ Table for Two

    wow, these are definitely guilt free looking! i would love to have some of these next to my desk so i can just snack on them without feeling like crap. all the ingredients combined in this make it seem like great flavorings and a well-rounded snack!

  2. emily

    Carrot Cake is my absolute favorite! I actually have a recipe for Carrot Cake cookies that I make allll the time. But, these sound equally delicious (if not more!) You can bet I’ll be making a batch asap. (:

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  4. Runnergirl

    I made these and they are terrific! The only issue I had was the batter was WAY to soft to roll into balls. I baked them in an 8×8 instead. I’d prefer to make in to cookies. Any ideas why mine came out so liquidy? I measured carefully!

    1. Running to the Kitchen Post author

      I honestly have no idea. My batter was not liquidy at all and looking at the ingredients I’m not even sure how that’s possible! There’s barely any real “liquid” in them besides the maple syrup. I know you said you measured carefully but that would be only guess. I’m sorry! Glad they came out well baked in an 8×8 at least!

  5. Runnergirl

    Thanks for your response. When you measure coconut oil do you melt first & measure or measure & melt? I measured it in a dry (like you would use for sugar/flour) & then melted. Still happy with the outcome of the bars!

    1. Running to the Kitchen Post author

      The measurement should be of the melted coconut oil so I used a measured 1/4 cup of it melted. I’ll edit the recipe to say that. Thanks for pointing that out. Did a dry measure of 1/4 cup turn out to be a lot more when melted?

  6. Runnergirl

    Not positive if it was a lot more because I didn’t remeasure. I will try measuring it melted next time. Thanks again for a great recipe!

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  9. Yana

    Just made those and they are yummy! My dough was pretty sticky but it rolled just fine. I stuffed coconut oil into a quarter cup dry measure and melted it, but mine came out less than the liquid quarter cup, so I had to melt more and use the leftovers to grease the pan as I was out of parchment paper. I also used orange zest instead of lemon since I was too lazy to go pick a lemon from my tree and I had some of the oranges from my other tree right there in the kitchen. I was surprised at how feeling those cookies turned out to be. I had one (pretty much out of the oven) as a snack before my walk, and it held me over till lunch two hours later. And my carrot cake hating husband gobbled couple of them up like nobody’s business.

    Off to make your edamame dip now.

    1. Running to the Kitchen Post author

      So glad you liked them! They are pretty filling and dense. Definitely a nice thing for a cookie!

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    1. Running to the Kitchen Post author

      Hope everybody liked them! I was shocked when the biggest hit of our brunch was the huge bowl of zucchini and asparagus I brought. Who would’ve thought people would go for the healthy stuff!?

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