Carrot Walnut Oatmeal Cookies
These healthy, hearty, carrot walnut oatmeal cookies are gluten-free, oil-free, naturally-sweetened and full of superfood ingredients like oats, flax, turmeric, coconut, carrot and walnuts.
Look at the beautiful, orange colour of these cookies! That gorgeous orange colour is thanks to healthy carrots and anti-inflammatory spice, turmeric.
Carrots are high in beta-carotene and fibre and are a good source of antioxidants, vitamin C, vitamin A, and vitamin K as well as potassium, iron and copper.
Along with their health benefits, carrots work beautifully in sweet recipes like cookies, cakes, energy balls, muffins, oatmeal and pancakes.
Turmeric is well-known for it’s health benefits and these cookies make an easy way to enjoy more if it in your diet.
- rolled oats – rolled oats, old fashioned oats, large flake oats and quick oats are all suitable
- turmeric – yes, these cookies call for ground turmeric! I use 2 tsp but you can experiment anywhere in between 1-2 tsp
- carrot – use raw, finely grated carrot
- walnuts – use raw chopped walnuts or walnut pieces
- maple syrup – you can use maple syrup, brown rice syrup or if not vegan, raw honey
- peanut butter – feel free to sub almond butter or for a nut-free option, sunflower seed butter
Recipe Method & Tips
To make this recipe you’ll need a mixing bowl, spoon or spatula, baking pan and a blender, food processor or immersion blender to mix the oat flour. Let’s get started!
Step 1. Mix the flax egg.
A flax egg is made by mixing ground flax seed with water to create a gel that helps to bind recipes. One flax egg is made by mixing 1 tablespoon of ground flax with 3 tbsp of warm water.
Mix it up and let sit for 5-10 minutes. The flax will absorb the water, creating a gel-like mixture much like an egg!
Step 2. Mix the dry ingredients.
This recipe calls for both oats and oat flour so before you mix the dry ingredients, use a heaping 1/2 cup of oats to make 1/2 cup of oat flour.
The dry ingredients include the oats, oat flour, baking powder, salt and turmeric. Mix them up so the baking powder is well distributed.
Step 3. Add the wet ingredients
The wet ingredients include the flax egg, peanut butter, maple syrup and vanilla. Mix it all up until you have a thick batter. If you can’t do peanut butter, almond butter or sunflower seed butter both work here, as long as it’s somewhat drippy and not too dry.
Step 4. Fold in the carrot, walnuts and coconut.
Step 5. Bake and enjoy!
Last step! Roll the dough into balls, press them into cookies, bake and enjoy!
Carrot Walnut Oatmeal Cookie Recipe
These carrot and walnut cookies are hearty, satisfying, soft and comforting with all sorts of flavour from wholesome ingredients like walnuts, coconut, carrot, turmeric and peanut butter. The recipe is vegan, gluten-free, oil-free and naturally sweetened with maple syrup.
They’re a little crispy on the outside, chunky, soft and chewy on the inside and just sweet enough to be a delicious and satisfying treat.
More Healthy Cookie Recipes
- Carrot Cake Oatmeal Cookies
- Tahini Date Cookies
- Flourless Peanut Butter Oatmeal Cookies
- Grain-Free Peanut Butter Cookies
- Chocolate Chip Quinoa Cookies
- 2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water)
- 1 cup rolled oats
- 1/2 cup oat flour (make by blending or food processing oats, you’ll need a little more than 1/2 cup of oats to make 1/2 cup of oat flour)
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tsp ground turmeric
- 1/4 cup pure maple syrup
- 1/2 cup natural peanut butter
- 1 tsp pure vanilla extract
- 1 cup finely grated carrot
- 1/2 cup unsweetened shredded coconut
- 1/2 cup walnut pieces
- Pre-heat the oven to 350 degrees.
- Mix the flax eggs in a small bowl and set aside for 5-10 minutes.
- Add the oats, oat flour, baking powder, salt and turmeric to a bowl and mix well to combine.
- Mix in the flax egg, maple syrup, natural peanut butter and pure vanilla extract until smooth.
- Fold in the carrots, walnuts and coconut until combined into a thick dough.
- Line a baking pan with parchment paper or give it a lightly spritz of non-stick cooking spray.
- Place 12 balls of dough on the baking pan and press each ball down into a cookie shape. Bake for 13-15 minutes until firm and golden brown.
- Serving Size: 1 cookie
- Calories: 204 calories
- Sugar: 5.7 grams
- Fat: 13.3 grams
- Carbohydrates: 17.2 grams
- Fiber: 3.8 grams
- Protein: 4.8 grams
Keywords: anti-inflammatory, plant-based, healthy, gluten-free
This recipe was originally published May 8, 2017. It was updated with new photos and text February 2020.