Healthy Carrot Cake Chippers, GF Print Recipe Print Recipe


I thought you might be in the mood for something a bit light after the Peppermint Brownie Thins and then the Flourless Chocolate Peanut Butter Cookies. No?

Don’t worry, we’re only on day 3 of the 12 Days of [gluten-free] Sweet Treats – plenty of time for the not-so-healthy options.

Now THESE my friend are fabulous teeny weeny [healthy] Carrot Cake Cookies.

My husband and I both like carrot cake, but didn’t want to richness and loads of sugar so I played a round a bit and came up with these little chippers.

They lasted maybe 24 hours.



I call these the feel good cookies.

They’re what you make when you’ve got that dirty little sweet tooth, but don’t want something rich and heavy. These will be your friend.

A good friend that will  keep you in your pants from getting too snug.

OR allow you to indulge in another glass of wine. . .



Healthy Carrot Cake Chippers, GF

PRINT Recipe

[adapted from Oh She Glows and 101 Cookbooks]


  • 3/4 cup gluten-free all purpose flour – I used Pamela’s baking mix
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded carrots
  • 1/3 cup raisins
  • 1/4 cup pure maple syrup, room temperature
  • 1/4 cup coconut oil, warmed slightly, but not completely melted
  • 1/2 teaspoon fresh ginger, grated [or 1/8 tsp ground ginger]
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 cup walnuts, chopped


Preheat oven to 375 degrees.  Line baking sheets with parchment paper; set aside.

In a large bowl mix together flour, oats, coconut, baking powder, and salt. Add in the carrots, raisins and nuts if desired.

In a separate bowl, whisk together maple syrup, coconut oil, ginger and vanilla extract. Carefully add the wet ingredients with the flour mixture and mix until just combined.

With your ice cream scooper [or roll into a ball with you hands], drop a tablespoonful of the cookie dough onto the prepared baking sheet. Continue until the batter is gone –  leaving about 2 inches between each cookie.

Bake for 10 – 12 minutes or until the cookies are lightly golden.

Remove and let cool for 10 minutes before transferring to cooling rack.


Makes about 30 cookies.


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  • Jeanette

    These little cookies sound like a bite of carrot cake, just enough to satisfy a sweet tooth.

  • Katrina @ Warm Vanilla Sugar

    This is a wonderful idea! Can’t wait to try!

  • Sally @ Spontaneous Hausfrau

    These look so yummy and yes, thank heaven, healthier. They’re a nice little everyday cookie in my book!

  • Averie @ Love Veggies and Yoga

    adorable, great idea, and I bet…super tasty and yummy 🙂

  • Bev Weidner

    UM, de-friggin-lish.

  • nicole {sweet peony}

    carrot cake is my fav! these little cookies are so darn cute 🙂

  • Maria

    I want a dozen!

  • Kim @ Eat, Live, and Blog

    Those cookies look amazing! I just found your blog and I just love it! I’m looking forward to reading more. 🙂

  • Amanda

    These look so stinkin good! The things you can do in the kitchen girl!

  • Diane {Created by Diane}

    oh I LOVE these 🙂 so cute. I would like a plate full please

  • Ridgely’s Radar

    Yum! Can’t wait to try these!

  • Kim

    Just made these for my family. YUM! Even my teenagers liked them. I am going to make another batch right now and double it. Thank you!

  • Anonymous

    Love hearing this!

  • Julia

    What can I use to substitute coconut and coconut oil?