When I picked up my kids from school today, the first thing my oldest said was, “Those cookies in our lunch were SOOO good!!”
I kind of have to agree.
Although the sound of ‘Carrot Cookies’ may not exactly make your mouth water, trust me…You need these in your life. They are kind of reminiscent of these Carrot Walnut Pancakes (equally delicious), which are another favourite in our house. With cinnamon, nutmeg and a hint of cloves, these are a tasty treat that you really don’t have to feel all that bad about. Yeah they’ve got sugar but they’ve also got the good stuff: Carrots, walnuts, flax and whole grain spelt flour. Not bad for a ‘treat.’ Make a batch or two and pop them in the freezer for a delicious daily addition to lunch boxes.. or for a treat for yourself..or just as a great hiding place from everyone else;)
Ok Ready? Let’s make some cookies!
In a small bowl combine your ground flax and water, give it a quick stir and set it aside. This will turn gooey and gelatinous after it sits for 10 minutes or so.
Preheat your oven to 350F (175C).
In a large mixing bowl combine your spelt flour, all purpose flour, oatmeal, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Using an electric mixer (I own and LOVE this Kitchen Aid), cream your butter for about a minute on medium speed. Add your granulated and brown sugar to the butter and continue to mix for another 2 minutes. Add your vanilla and flax/ water combo. Beat for another minute or until well incorporated.
Slowly add your dry ingredients and mix just until blended. Add your carrots and walnuts and mix for another minute.
Roll the cookie dough into little balls using approximately 1 1/2-2 tbsp of dough per cookie and place on your cookie sheet. I highly recommend stone cookie sheets as they are naturally non stick and you can bake directly on them with no need for oil or parchment ever. (If you are using something else you may need to place parchment paper down first to prevent sticking.)
Bake for 12-14 minutes until bottom outer edges start to turn golden. 
Remove from the oven and cool on baking racks before digging in! Enjoy!
Adapted from McCord, Catherine. “Carrot Cake Cookies”. Weelicious One Family, One Meal.
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- 1 tbsp ground flax seed
- 3 tbsp water
- ¾ cup spelt flour
- ¾ cup all purpose flour
- ½ cup raw oatmeal
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- pinch of ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup Earth Balance baking stick (or other vegan butter) at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla
- 1 cup finely shredded carrot
- ⅓ cup chopped walnuts
- In a small bowl combine your ground flax and water, give it a quick stir and set it aside.
- Preheat your oven to 350F (175C)
- In a large mixing bowl combine your spelt flour, all purpose flour, oatmeal, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
- Using an electric stand mixer (or handheld mixer), cream your butter for about a minute on medium speed.
- Add your granulated and brown sugar to the butter and continue to mix for another 2 minutes.
- Add your vanilla and flax/ water combo. Beat for another minute or until well incorporated.
- Slowly add your dry ingredients and mix just until blended. Add your carrots and walnuts and mix for another minute.
- Roll the cookie dough into little balls using approximately 1½-2 tbsp of dough per cookie and place on your cookie sheet. I use stone cookie sheets and can place them directly on the sheets. If you are using something else you may need to place parchment paper down first to prevent sticking.
- Bake for 12-14 minutes until bottom outer edges start to turn golden.
- Cool on baking racks before digging in!
I made these lastnight and they turned out great! Love them! Thanks for the recipe 🙂
Glad you liked them:)
What flour combination would you suggest to make these gluten free?
Hi Gloria! Unfortunately I have not tried a gluten free version yet. If someone beats me to it, please post your results:)
I use oat flour for all my cookie recipes and they turn out perfect!