Oatmeal Carrot Cookies

These cookies are the result of two recipes mating and having baby cookies. I combined the Grain-free Carrot Cookies with the Coconut Chia Cookies, creating a hybrid cookie which is not grain-free but still contains loads of nutritious ingredients like carrots, nuts, chia seeds, coconut, plus fiber from the oats. The only sweetness comes from the carrots and raisins. No added sugar or sweeteners.

The recipe can be made in the bowl of a large food processor for quick clean-up.


3/4 cup of raw almonds (or walnuts or pecans) (or almond flour!)
1/2 cup grated carrots
1 cup rolled oats
1/2 cup unsweetened coconut flakes
1 TB coconut flour
1 TB chia seeds
1 TB potato starch (Optional)
4 TB grassfed butter (or coconut oil)
1/4 teas. salt
1/2 cup raisins (I used golden.)
1 large egg

In the bowl of a large food processor, grind almonds into flour. Add remaining ingredients, one at a time, pulsing after each addition until blended. The egg will bring everything together to make a sticky dough. Scoop tablespoons of dough onto a lined baking sheet and flatten the cookies to about 1/4 inch thickness. (I use Silpat sheet liners.) Bake about 15 minutes at 350F or until lightly browned. Cool. Store in the fridge to protect cookies from going rancid as they contain nut oils. Makes 1-2 dozen cookies.