Carrot Cake Cookies

As the chewy sultana cookies were so popular I thought I should make a spiced, wintery version for you all to enjoy. I’m having a bit of an obsession with carrot cake inspired dishes at the moment too so I’ve incorporated that into the cookies to create the most amazing spiced carrot cookies. They’re beautiful soft and squidgy, like the original recipe, but with added hints of cinnamon, nutmeg and ginger. I also used date syrup instead of honey to make the flavours richer and more wintery and a little nut butter to make them extra gooey (although you can leave this out if you don’t eat nuts). You just have to try them – you’ll love them! Plus they’re still really inexpensive to make and you don’t need any equipment except an oven, which makes them even better as anyone and everyone can make them!


Prep: 5M

Cooking: 30M

Total: 35M

Difficulty: easy


270g of oats

3 ripe bananas (about 340g)

3 red apples (about 350g)

2 carrots (200g)

150g of sultanas

3 tablespoons of date syrup

2 tbs of nut butter – peanut butter is especially good (although you can ignore the nut butter totally if you don’t eat nuts)

1 tablespoon of coconut oil

3 teaspoons of cinnamon

1 teaspoons of nutmeg

1 teaspoon of ground ginger


Preheat the oven to 200C

Grate the apples and carrots (no need to peel them) and mash the bananas. Then mix them with all the remaining ingredients in a bowl.

Grease a baking tray with coconut oil.

Scoop a heaped tablespoon of the mix and pat it into flat cookies shape on the tray, do this until all the mixture has been used. Try to get an even amount of sultanas in each cookie as those that are heavier with sultanas are more likely to burn. The mixture should make about 25 cookies.

Then bake the cookies for about 30 minutes until they turn golden brown, at this point take them out the oven and let them cool slightly.