Dairy Free & Sugar Free Carrot & Cinnamon Oat Cookies


A twist on the classic carrot cake that will make a great easter lunch treat or a on-the-go, bite-size breakfast. Oh and did I mention they are dairy and refined sugar free?! So there is no need to feel guilty. Winner winner chicken dinner! 

  • 3/4 cup carrot
  • 1 egg
  • 1/2 cup honey
  • 1 cup porridge oats
  • 3/4 cup flour 
  • 1 1/2 tsp baking powder 
  • 1 1/2 tsp cinnamon 
  • 1 tsp vinilla extract
  • 2 tbsp coconut oil /butter 
  • pinch of salt (optional)

  • Preheat the oven to 160C. In a medium bowl mix together the oats, flour, baking powder, cinnamon and salt.
  • In a bigger bowl mix together the wet ingredients, the coconut oil, egg, vanilla extract and honey. Once well mixed add the flour mixture and fold until well incorporated
  • Add in the carrots and fold
  • Place the mixture in the fridge for 30 minute to allow to chill and for the oats to soak up the mixture 
  • Once chilled, take out of the fridge and place on a grease lined baking tray in around 1tbsp and a half round scoops. Bake for 12-15minutes 
  • Once cooked, allow the cookies to cool for 15 minutes before taking them off the baking tray 
  • Serve and enjoy! 
If you give this recipe a go I would love to hear the results! Either comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly x

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