Carrot & Oat Cranberry Cookies

Healthy carrot cookies made with almond flour, coconut oil & maple syrup. Loaded with chocolate, cranberries, and nuts of your choice! Vegan & gluten free.


Warning: these are super addictive. A great healthy snack… but if you work from home like I do, they will call to you more often than a nagging client. They call me at breakfast time for a sweet pick me up with my morning coffee. Around 2pm for a post-lunch treat. Maybe again around 4pm for a post-post lunch treat…

And since you’ll have eaten them all day long, you might want a change of pace for dessert that night. Warm one (or two) of them and crumble over your ice cream.

Adapted from 101 Cookbooks

4.5 from 2 reviews

Carrot & Oat Cranberry Cookies

  • ½ cup almond flour
  • ½ cup oat flour
  • 1 cup rolled oats
  • ½ cup chocolate chips
  • ⅓ cup walnuts or pecans, chopped
  • ⅓ cup dried cranberries
  • 1 teaspoon baking powder
  • ½ teaspoon salt, more to taste
  • 1 cup finely shredded carrots
  • ½ cup maple syrup
  • ½ cup coconut oil


  1. Preheat the oven to 375.
  2. In a large bowl, mix the almond flour, oat flour, oats, chocolate chips, nuts, cranberries, baking powder, and salt. Stir in the carrots.
  3. In a small bowl, whisk together the maple syrup & coconut oil. Pour into the carrot mixture and stir until just combined.
  4. Drop 1-inch balls onto 2 cookie sheets. The dough will be very crumbly and be a little difficult to keep together, but that’s ok.
  5. Bake for 10-15 minutes or until the tops are golden brown.

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