Moist Healthy Carrot Cake Cookies

Carrot cake cookies blend the cozy, spiced flavor of traditional carrot cake with the portability and convenience of cookies. They incorporate wholesome ingredients like almond and oat flours, rolled oats, maple syrup, and grated carrots, making them a nutrient-dense option with fiber, antioxidants, and natural sweetness. Walnuts add heart-healthy fats and protein, while ground flaxseed provides omega-3 fatty acids and additional fiber. These cookies are a balanced way to enjoy a treat that supports digestion, heart health, and sustained energy, consistent with the Fox Valley Food for Health nutrition model. 

1 cup almond flour

½ cup oat flour

¼ cup old-fashioned rolled oats

1 teaspoon baking powder

1¼ teaspoons pumpkin pie spice

¼ teaspoon salt

2 tablespoons ground flaxseed

¼ cup extra virgin olive oil

⅓ cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

1 cup finely grated carrot

⅓ cup chopped walnuts

¼ cup raisins 

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the almond flour, oat flour, rolled oats, baking powder, pumpkin pie spice, salt, and ground flaxseed.

3. In another bowl, whisk the olive oil, maple syrup, egg, and vanilla until smooth.

4. Add the wet ingredients to the dry and stir just until combined. Fold in the grated carrot, walnuts, and raisins.

5. Let the dough rest for 10 minutes so the flaxseed can absorb moisture.

6. Drop rounded tablespoons of the dough onto the prepared sheet and flatten slightly.

7. Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.

8. Cool on the pan briefly, then transfer to a rack to finish cooling.