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1 healthy carrot cake cookie that's been partially eaten

The Best Ever Healthy Carrot Cake Cookies

Loaded with tropical shredded coconut and coconut oil, these healthy carrot cake cookies are the perfect sweet treat to snack on when you're waiting for spring to hurry up and get here already! They're only 60 calories each and come with gluten-free and dairy-free options.
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 60 kcal


  • ¾ cup rolled oats
  • 2 tablespoons whole wheat flour (you can substitute gluten-free flour)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 2 tabespoons shredded coconut
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 2 tablespoons coconut butter melted
  • 2 tablespoons milk (you can use any kind of milk)
  • 2.3oz/65g finely grated carrot


  • Preheat the oven to 350F/180C and line a baking tray with a non-stick mat or parchment paper. Combine all the ingredients together in one bowl and stir until a dough forms.
  • Evenly divide the mixture into 12 balls (it works out about 1 heaped tablespoon per cookie) and lay them out onto the lined baking tray. These cookies don't spread much, so gently press each one down to form a cookie shape.
  • Bake in the preheated oven for around 14 minutes, until they're just starting to turn golden brown and they're firm to the touch. Leave to cool on the baking tray until they reach room temperature then store inside an air-tight container in the fridge for up to 1 week.