Carrot Cake Oatmeal Cookies: A Healthy Travel Snack!

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Every year for my birthday I'm spoiled with carrot cake! Carrot cake has to be my favourite dessert, but I also LOVE to use carrots in all of my baking.  As most of you already know, I'm on the road lecturing often so these amazing carrot-cake cookies from A Whisk and Two Wands are always found in my carry on as they are packed full of healthy and delicious ingredients!


Carrot Cake Oatmeal Cookies

 Makes 1 dozen cookies


  • 2 c oats (used gluten free Bob’s Red Mill)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 c unsweetened natural applesauce (used our homemade applesauce)
  • 1/3 c non dairy milk (used So Delicious Unsweetened Vanilla Coconut Milk)
  • 3 TBSP coconut palm sugar or sucanat
  • 1 tsp pure vanilla
  • 1 c shredded carrots
  • 1/4 c raisins
  • 2 TBSP chia seeds
  • 1/4 c chopped walnuts, optional


Preheat oven to 350F.

In a food processor combine oats, baking soda, salt, nutmeg, and cinnamon, and pulse a few times to combine.

In a small bowl mix together applesauce, milk, vanilla, coconut palm sugar, and add to food processor, process until combined. Add in carrots, raisins, chia seeds, and optional walnuts and pulse just a few times until combine.

Drop spoonfuls onto cookie sheet.

Bake 12-15 minutes. Let cool 5 minutes, remove from baking sheet, and place on cooling rack.