Carrot cookies

These chewy little nuggets are perfect to tuck into a lunch bag or enjoy after school with milk. Pack them for on-the-go treats in the car for the family, perfect to pop in your mouth!

by Emily Richards PH Ec.
97 cal Serves 36
Prep time 0h 15m
Cook time 0h 12m
Total time 0h 27m
Carrot cookies on a square white plate with a glass of milk with a red straw on the side



  1. Step 1

    In a large bowl, whisk together flour, baking powder, cinnamon, ginger and nutmeg.
  2. Step 2

    In another bowl, whisk together yogurt, sugar, water, oil, flax and vanilla. Pour over flour mixture and stir to combine. Stir in carrots and seeds.
  3. Step 3

    Scoop dough in tablespoons onto parchment paper lined baking sheet. Bake in 400° F (204° C) oven for about 12 minutes or until bottom is golden and centre is still soft. Repeat with remaining dough.


  • Tip 1

    Use a mini ice cream scoop for easy portioning of the cooking dough.
  • Tip 2

    Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 weeks.

Nutritional information

Per serving (2 cookies)

2 g
27 mg
92 mg
Total fat
4 g
Saturated fat
0 g
0 mg
14 g
2 g
5 g
Added sugars
4 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.