Gourmet Carrot Cookies

by | Mar 31, 2009 | 12 comments


With Easter around the corner, all things carrot and eggs and bunnies and chickens are popping up plenty. I usually bake a nice carrot cake around this time of the year with all the trimmings, plenty to share with friends and family. This year though, I wanted something different. I was thinking cookies and I was thinking gourmet. So I decided to bake some beautiful carrot cookies. The challenge was making them super healthy, taste absolutely scrumptious and have some special ingredients to qualify as tiny little gourmet treats. Drawing from the recipe of a basic carrot cake I started sorting out the ingredients. The recipe that evolved was egg free and sugar free. It can also be gluten free if you leave out the wheatgerm that I have used in a bid to up the fiber content.

I have used pure maple syrup for sweetening the cookies. The addition of oats, wheatgerm and coconute flakes makes this a powerhouse of nutrition and goodness. The toasted hazelnut and extra virgin olive oil add a subtle delicacy and air of luxury to these gorgeous cookies. Flecks of bright orange peeping out from the golden cooked dough and the warm aroma of cinnamon baking in the oven make these carrot cookies not only a special treat for you and your family, but also a perfect gourmet gift artfully packaged for your friends.




Gourmet Carrot Cookies 



[ Preparation Time : 20 minutes/ Baking Time : 12 minutes/ Makes 36]


1 cup wholemeal flour
1 tsp baking powder
1/4 tsp salt
t tsp freshly grated ginger
1/2 tsp ground cinnamon
1/2 cup oatmeal
1/4 cup shredded coconut
1/4 cup raw wheatgerm
1 cup shredded carrots
2/3 cup crushed toasted hazelnuts
1/2 cup pure maple syrup
1/2 cup extra virgin olive oil


Preheat oven to 180oC. Line baking sheets with baking paper.

In a large bowl combine flour, baking powder, salt, cinnamon, oatmeal, wheatgerm, coconut, hazelnuts and ginger. Mix well. Add carrots, maple syrup and olive oil. Mix with a wooden spoon till mixture is well combined and reaches a dough-like consistency.

Shape a tablespoon of dough into a small round disc in the palm of your hand and place on the prepared tray. Place cookie dough at least 1-2 inches apart. Bake in the oven for 10-12 minutes till golden. Cool on wire racks and store in an air-tight container for about a week.


Download Gourmet Carrot Cookie Recipe PDF

Find More Recipes By CategoryBaking Cookie Kids Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. stephchows

    Too funny I made a super healthy carrot cake cookie last night! I’ll be posting it later in the week 🙂 Yours look great!

  2. unconfidentialcook

    These look great, and what a great idea for a change from a cake.

  3. Sandie

    Little carrot cookies seem like so much fun, and so unusual too! I love carrot cake, but have never tried a cookie version of carrot anything. This would definitely be a new one for me.

  4. Marta

    I’ve never seen this idea! It seems great! I’ve had a craving for carrot-something lately and was considering a carrot loaf, but carrot cookies just sound like so much fun, I’ll try them this week!
    Thanks fro sharing and for the great photos 🙂

  5. helen

    They look wonderful! I’d love to try them with walnuts.

  6. Marta

    Just wanted to let you know that I tried these and they turned out great! Thanks for sharing the recipe!

  7. Megan

    Look and sound delicious!

    How much fresh ginger, though?

    • Gel

      Thanks Megan One Teaspoon ginger should suffice unless you want more of a bite.

  8. Sugar & Spice

    I love this recipe. I’m actually trying to refrain myself from making cookies these days fearing that it might bust my diet. However, these cookies seem to be soo much healthier and punch a pack of nutrients. Would definitely make it and let you know the outcome

  9. Alaina

    What a great recipe! I made a few changes based on what I have on hand: 3 tbsp ground flax seeds instead of wheat germ, 1 cup white flour since I’m out of whole wheat, and 2/3 cup of crushed walnuts instead of hazelnuts. They turned out great! I will definitely be making this again. All they’re missing is creamcheese frosting : )


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