These healthy carrot cake cookies made with oats and whole wheat flour are packed with raisins, walnuts, lemon zest and ginger. Drizzle them with the optional almond butter cream cheese topping for a true creamy carrot cake like bite. No added sugar, no butter, yet still completely delicious and guilt-free!
Note: These healthy carrot cake cookies (originally titled “Hippie Cookies) first appeared on January 27, 2012. The recipe has been edited slightly and now includes a delicious cream cheese almond butter icing and the pictures have been updated and video included (scroll down to right above recipe card).
These cookies have been a long time go-to healthy dessert recipe as carrot cake will always be one of my all-time favorite desserts.
I’m still amazed at how true to taste they are to the cake without any added sugar and a simple, wholesome ingredient list.
Every time I make healthy carrot cake cookies or carrot bread, I second guess myself while grating an entire cup worth of carrots to go in them.
When there’s that much of a vegetable in a cookie, can it still be considered a cookie or a sweet treat?
Especially when you’re not adding any eggs or any added sugar either.
I say yes, and this paleo chocolate zucchini bread which finds itself in a similar position agrees.
Somehow, this wholesome combination of oats, whole wheat flour, ginger, lemon zest, raisins, carrots and walnuts adds up to one hell of a good imitation of carrot cake in cookie form.
When I’m not in the mood for chocolate (yes, it happens sometimes), carrot cake or any dessert like it, is my jam.
Partly due to the spices, partly the texture and mostly (let’s be honest), the cream cheese icing, carrot cake (as long as it’s not dried out – the worst!) is always a winner.
These healthier carrot cake cookies, right down to the cream cheese almond butter icing, give you all those things in a healthier cookie bite.
And this apple butter carrot cake oatmeal is a wonderful breakfast spin on the best dessert ever!
They’re totally delicious, wholesome enough you could easily justify them for breakfast and the kind of recipe that has zero guilt attached to popping 3 or 4 of them in your mouth on your way out the door to your workout.
(I know nothing about that)
If you love the idea of these healthy carrot cake cookies but want a paleo version, check out this recipe for paleo carrot cake cookies.
It’s super similar in flavor to this one but totally grain and dairy free!
Oh, and that icing? Drizzle it on all the things, not just these healthy carrot cake cookies.
Like oatmeal, yogurt, berries, ice cream… It’s magical.
Don’t miss these healthy zucchini bars with lightened up cream cheese frosting if you love cream cheese frosting desserts. They’re oat based and gluten-free, so incredibly packed with flavor with the best texture!
Craving the real deal? I love this gluten-free carrot cake recipe. It’s soft, fluffy and absolute perfection.
WATCH THE VIDEO – How To Make Healthy Carrot Cake Cookies (a collaboration I did with up4 Probiotics of my original recipe):
Love this healthy carrot cake cookie recipe?
Try Healthy Peanut Butter Cookie Dough Dip, Healthy Chocolate Chunk Molasses Gingerbread Cookies, and Paleo Carrot Cake Cookies.
Healthy Carrot Cake Cookies
Ingredients
For the cookies:
- 1 cup rolled oats
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- zest from 1 lemon
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/4 cup chopped golden raisins
- 3 tablespoons melted coconut oil
- 1/4 cup apple butter
- 1/4 cup maple syrup
For the icing
- 1 ounce reduced fat cream cheese, room temperature
- 1 tablespoon creamy almond butter
- unsweetened almond milk, enough to thin
- 4-5 drops liquid stevia
Instructions
For the cookies:
- Preheat oven to 375 degrees, line a baking sheet with parchment paper or silpat.
- Combine dry ingredients in a large bowl and mix well.
- In a small bowl combine coconut oil, apple butter and maple syrup. Whisk together until smooth.
- Add wet ingredients to the large bowl and mix until thoroughly combined with a spatula.
- Roll dough into golf ball sized balls, place on baking sheet and gently press down to form disc shape. Cookies won’t flatten or spread much with baking.
- Bake for 10 minutes. Let cool on baking sheet for a few minutes before transferring to a cooling rack to cool completely.
For the icing:
- Stir the cream cheese, almond butter and stevia together in a small bowl. Slowly add almond milk until mixture is thinned out enough to drizzle on cookies. Drizzle cooled cookies with icing before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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!
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!
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?
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!
Thanks.
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!
Oh yum! Healthy and they look amazing! I need to make some for my snacking next week!!! Thanks for the great recipe!!
i’ll have three of these, without the guilt on the side. mmmm sounds delish!
I love the unique and flavorful combination of this recipe. Never tried anything like this before. I am sure it will taste really awesome.
A very unusual recipe and such great photography! My hippie days are long gone but I must try these. Thank you.
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. (:
These look so yummy! ^^ I do a similar thing with my raw vegan fruitcake – except I leave out the wheat flour and just freeze for a minute, of course,
I made carrot cake & raisin balls about a year ago but mine were no bake. I love the flavors of carrot cake, raisins, oats…these look so good!