Made with shredded carrot, maple syrup, Greek yogurt, and almond butter, these healthy cookies are a soft & chewy snack or dessert!
How many servings of veggies do you eat a day? I find that I always eat a veggie-packed dinner, but earlier in the day I tend to eat a lot of fruit and not that many veggies. I also incorporate a lot of avocado and tomato into breakfast, lunch, and snacks, which I tend to calculate as veggies, but since they’re technically fruits, that doesn’t help me in reaching my daily veggie quota.
Being mindful of this as I try to provide my 1 year old with a healthy diet packed with nutritional goodness for her growing little body and developing brain, lately I’ve been working on sneaking more veggies into the mix earlier in the day – some spinach in our smoothies here, some zucchini in our pancakes there.
Enter these soft & chewy whole wheat carrot cookies!
These healthy cookies are not only a tasty snack, they’re also packed with beta carotene-rich carrots. One serving of cookies (3 of these babies) provides 7 grams of protein, 4 grams of fiber, and a bit of healthy fat. They leave out refined sugar, use whole wheat flour to include more fiber and nutrition, and rely on Greek yogurt and almond butter to make them moist and chewy.
Since one batch makes 27 cookies, they’re a great snack to whip up on the weekends, then have around during the busy week to grab as a snack. My tiny human and I have been munching on these a lot lately, and I love that we’re getting in some veggies with our cookies.
Something about these healthy cookies remind me of autumn – perhaps it’s the sprinkle of nutmeg and cinnamon. However, carrots are in season here in the U.S. all year long, making them a great veggie to bake with any time of the year!
Soft & Chewy Whole Wheat Carrot Cookies
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup shredded carrots about 2 large carrots
- 2/3 cup plain Greek yogurt
- 1/2 cup pure maple syrup
- 1/3 cup creamy almond butter
- 1 TSP vanilla extract
- 1 TSP baking soda
- 1/2 TSP cinnamon
- 1/4 TSP nutmeg
- 1/4 TSP salt
Instructions
- Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.
- In a mixing bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk together the almond butter, maple syrup and vanilla. Add in the yogurt and whisk again. Mix in the shredded carrots.
- Combine the wet and dry ingredients, stirring until evenly incorporated.
- Drop spoonfuls of the batter onto the baking sheet, forming about 27 cookies.
- Bake for 10-14 minutes, until the bottoms of the cookies are lightly browned and the cookies feel soft but cooked through.
- Allow to slightly cool before transferring the cookies to a cooling rack.
- Store the cookies in an airtight container in the fridge.
Nutrition
Looking for more healthy snacks? Check out these ideas:
- Chocolate chip oatmeal cookies (vegan)
- Cinnamon oat bread (vegan)
- 8 Of My Favorite Healthier Junk Food Alternatives
- No-bake chocolate peanut butter banana cookies (vegan)
- Baked apples with an oat streusel & maple butter sauce (vegan)
- Chocolate chip matcha banana muffins (vegan)
Tell me… What veggies do you eat the most?
I love all of the spices and flavors in these. I bet they are delicious can’t wait to try them out
You make a good point – carrots are always in season here in the US. However, as you noted, I always crave carrot cake in the fall. I suspect it’s the fall baking spices that make me crave it. Either way, you’ve got me craving a batch of these cookies! They look amazing.
Carrots are always such a great ingredient to use year round and we would just love these cookies! They look so wholesome and hearty!