• Michelle Braakhuis


Okay, so after making a prrretty decent carrot cake, experimenting with a carrot-cake-ish oatmeal recipe for breakfast and making a spiced inspired latte..hereby my latest carrot cake creation ; cookies!

Now, please note that these cookies are neither crunchy nor hard.

They will be soft, moist and smooth.

Just like carrot cake, slightly more compact and a bit more chewy.

Happy baking day if you’re looking for a recipe idea with carrots, without make a whole cake..and if not, check out the other cookie recipes on my blog 🍪(including crunchy cookies) 🥕🥕!!


1 /12 cup buckwheat flour

  • 1 cup shredded carrots

  • 1/2 cup brown sugar / coconut sugar

  • 1/2 cup oat milk

  • 1/2 cup walnut oil

  • 1/2 cup walnuts, crushed

  • 1/2 cup cranberries

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • pinch of salt

extra needed: oven, measuring cups & spoons, mixing bowls, grater, baking sheet, whisk
serves: +/- 25 cookies


Heat up the oven to 190℃/375℉.

Line a baking sheet with non-stick baking paper.

Take two mixing bowls.

Add the flour, sugar, baking powder, cinnamon, ginger and salt in one bowl.

And mix the shredded carrots, milk and oil in the other.

Mix both until smooth / lump free.

Pour the wet mixture with the dry and whisk.

Add the walnuts and cranberries and whisk again.

Grab a spoon, scoop out a small amount of dough from the bowl and place on the baking tray.

Bake until the cookies are golden brown, 20-25 minutes (the smaller the cookies, the sooner they’re done).

Allow to cool down completely before consuming.

Store in a airtight container for 5-7 days.

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