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Carrot Cake Cookies – Dairy Free and so Delicious

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 20 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: Western


These nut and dairy free Carrot Cake Muffins are perfect for school lunches or snacks. Low in added sugar and packed with flavour these are delicious.


  • 1/2 cup low flavour extra virgin olive oil
  • 1/3 cup brown sugar firmly packed
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 150g (two medium) carrots peeled and grated
  • 1/2 cup soaked sultanas
  • 1 1/2 cup quick oats
  • 3/4 cup plain wholemeal flour
  • 1 tsp baking powder


  1. Preheat oven to 175c and a line a baking tray
  2. In small bowl add in the sultanas and cover with half cup of boiling water and set aside to soak for 10 minutes.
  3. In a large bowl whisk together the oil, sugar, eggs, cinnamon, vanilla and orange zest until well combined.
  4. Drain the water from the soaked sultanas and stir into the mixture with the grated carrots.
  5. Mix through the oats, flour and baking powder.
  6. With wet hands, roll spoonfuls of the mix into balls then flatten them with your hands to form the cookies – the mix will be quite sticky so make sure to keep your hands wet.
  7. Bake for around 12 – 14 minutes or until the cookie is lightly golden and the mixture bounces back when touched lightly.

Keywords: Cookies; Carrot Cookies; Carrot Cake Cookies