Name: Carrot & Oat Cranberry Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ cup almond flour; ½ cup oat flour; 1 cup rolled oats; ½ cup chocolate chips; ⅓ cup walnuts or pecans, chopped; ⅓ cup dried cranberries; 1 teaspoon baking powder; ½ teaspoon salt, more to taste; 1 cup finely shredded carrots; ½ cup maple syrup; ½ cup coconut oil

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These Carrot & Oat Cranberry Cookies are a delightful blend of wholesome ingredients and irresistible flavors. Packed with sweet carrots, chewy oats, and tart cranberries, they offer a perfect balance of textures in every bite. In just 20 minutes, you can whip up a batch of these golden, slightly crisp cookies that are as nutritious as they are delicious.

With a hint of warmth from cinnamon and a subtle natural sweetness, these cookies are a guilt-free treat you’ll love. The soft, hearty texture makes them ideal for breakfast on the go or an afternoon pick-me-up. Quick to prepare and even quicker to disappear, they’re a crowd-pleaser for both kids and adults alike.

Ingredients for Carrot & Oat Cranberry Cookies

½ cup almond flour (can substitute with regular flour if needed)
½ cup oat flour (or grind rolled oats into flour)
1 cup rolled oats (use gluten-free if preferred)
½ cup chocolate chips (dark, milk, or dairy-free)
⅓ cup walnuts or pecans, chopped (optional, or substitute with seeds)
⅓ cup dried cranberries (raisins or other dried fruit work too)
1 teaspoon baking powder
½ teaspoon salt, more to taste
1 cup finely shredded carrots (packed, about 2 medium carrots)
½ cup maple syrup (or honey as a substitute)
½ cup coconut oil, melted (or use butter for a richer flavor)

Step-by-Step Instructions

Preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
In a large bowl, combine the almond flour, oat flour, rolled oats, chocolate chips, chopped nuts, dried cranberries, baking powder, and salt. Mix well.
Stir in the finely shredded carrots until evenly distributed.
In a small bowl, whisk together the maple syrup and melted coconut oil until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. The dough will be crumbly but will hold together when pressed.
Scoop out 1-inch balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Press gently to flatten slightly.
Bake for 10-15 minutes, or until the tops are golden brown and the edges are slightly crisp.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Creative Toppings & Serving Ideas

Take these cookies to the next level by drizzling them with a simple glaze made from powdered sugar and almond milk. For a festive touch, sprinkle with shredded coconut or a pinch of cinnamon. Serve them with a warm cup of chai tea or a glass of almond milk for a cozy snack.

Storage Tips for Freshness

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or warm them in the oven for a freshly baked taste.

Easy Recipe Variations

Swap out the cranberries for raisins or dried apricots for a different flavor twist. If you’re nut-free, replace the walnuts with sunflower seeds or omit them entirely. For a chocolatey upgrade, try using dark chocolate chips instead of regular ones.

Time-Saving Hacks

Prep your shredded carrots in advance and store them in the fridge for up to 2 days. Use a cookie scoop to quickly portion the dough, even if it’s crumbly. If you’re short on time, bake one sheet at a time while prepping the next batch.

Common Questions Answered

Can I use regular flour instead of almond or oat flour? Yes, but the texture will be slightly different. Use 1 cup of all-purpose flour as a substitute. What if my dough is too dry? Add a teaspoon of almond milk or water to help bind it together without overmixing.