For all lovers of carrot cake I introduce you to Carrot, Walnut and Oat Cookies, yum. I always experiment with making healthy cookies, carrot cookies were on my list for a while now and yesterday I’ve finally wrote the recipe and the first batch is out. I’ve used a mix of oats, ground walnuts and coconut mix, spiced them up with some ginger and cinnamon and used coconut oil instead of butter to make them gluten-free and vegan for everyone to try.
They are sweeten with little maple syrup, but they might not even need it as the ingredients create enough sweetness in my opinion. When you’re making the cookies press the dough tightly into balls, place onto lined baking sheet and flatten gently with your palms. Bake until they are golden brown around the edges and the base and leave to cool down on the baking sheet. They come out really lovely and crunchy from the oven, but they do soften after a while. You could bake them a little longer if you prefer your cookies more crispy. I really love the subtle flavour of these cookies and they make a lovely treat for anyone.
Carrot, Walnut and Oat Cookies (gluten-free & vegan)
- 1 medium carrot (75g), finely grated (1/2 cup)
- 1/2tbsp grated fresh ginger
- 100g oats (1 cup)
- 100g ground walnuts (1 cup)
- 100g desiccated coconut (1 cup)
- 1tsp cinnamon
- good pinch of bicarbonate of soda
- pinch of sea salt
- 3tbsp coconut oil, melted
- 3tbsp maple syrup
- 1tsp vanilla
- Preheat the oven to 180°C (160°C fan)
- Line 2 baking sheets with baking paper.
- Peel and finely grate the carrot and ginger and set aside.
- In a large bowl whisk together oats, ground walnuts, coconut, cinnamon, soda and salt. Add grated carrot and ginger and mix well.
- Gently melt coconut oil, stir in maple syrup and vanilla and add to the rest of the ingredients.
- Mix everything well together and leave to stand for 10 min. The dough should be moist and thick consistency.
- With your hands make about 16 balls with a mixture (place the mixture tightly together) and place onto lined baking sheet. Flatten gently with palm of your hand. You can make them flat or more domed.
- Bake for 15-20 minutes until golden brown around the edges and the base.
- Leave to cool on the baking sheet.
Thank you for this healthy recipe. I have just baked it but it is too crumbly and cannot be hold in hand. I have to eat it with a spoon now but it tastes divine. Was yours like that, too? Can I add some egg yolks to hold them together?
Hi Fatma, I’m sorry to hear that, my cookies baked well. They did soften after a while, but held together. The carrot does make them more moist. You could try reducing the amount of carrot and adding an egg which could work. I’ll check the recipe again. Thank you for commenting. H
Hi Fatma, just baked the cookies again to check the recipe and they baked great. The dough should be moist and thick so it holds together. When you’re making the cookies press the dough tightly into balls, place onto lined baking sheet and flatten gently with your palms. Bake until they are golden brown around the edges and the base. Leave to cool on the sheet. Hope they are better next time:) Hana
I believe it is very important that the coconut is desiccated as you specified, beca use if it is e.g. Fresh grated coconut the cookies Will come out too moist and Will crumble. Nice flavor!
Thank you so much Kristel for commenting. The carrot does make them more moist than traditional cookies, but the recipe has always worked for me:)
These are great! They do taste like carrot cake :)
Thanks for another scrumptious recipe Hana!
You’re so welcome Terri! Thank you for your lovely comment, I’m really happy that you’ve enjoyed these. x
I made these tonight. I pulsed my walnuts in the blender to break them down. I did the same with the desicated coconut and the shredded carrots. I was sure after reading the above comments that this would prevent the cookies from falling apart. But they did not turn out. Each one crumbled as I tried to lift them off the pan. Too bad. I wasted army walnuts.
Hi Jill, thank you for your feedback! You’re the second person this recipe didn’t work for, I’m really sorry. I’ve made them twice with great success. I might have to take this recipe down in that case, I wouldn’t want people wasting their ingredients. Best, Hana
I tried these cookies today and they taste amazing! my family is not too fond of desiccated coconut and so was wondering if you have any cookie recipe without desiccated coconut. I came across your site yesterday and am impressed. Can’t wait to try some crackers next. Thanks for all yummy effort to post them up for rest of us to try and relish.
Hi Kay, thank you so much for such kind feedback. I haven’t made a new cookie recipe for a while and most of the old ones do have desiccated coconut in them. But I do have some that don’t – millet pistachio cookies and chickpea cookies, you can find them in the recipe index. I suppose it’s time to make some new ones!
Unfortunately these cookies did not turn out but I turned it into granola which is not what I was hoping for. This recipe needs some refinement or clarification as I followed it to a t.
Hi Lindsay, thank you so much for your comment. These cookies! I have actually taken this recipe down, because it wasn’t working for quite few of you and then I got some messages from others what happened to the recipe, they loved making it. So I’ve re-published it, now thinking to take it down again until I have a chance to have another go at it. I’m sorry it didn’t work for you.
Hi there, from NZ – I just made these with my daughter and they are really delicious and healthy, wow!! No flour, butter or sugar, it’s great. We squeezed them together into a tight ball then flattened with a small bowl and then slightly pushed the edges smooth. They are crunchy and have stayed together. Thanks.
Hi Claire, I’m so happy these worked well for you & you’ve enjoyed the recipe :) Best wishes from London!
I am wondering what type of oats to use. Quick? Old-fashioned?