Carrot and peanut butter cookies

We love this recipe as it is so delicious and easy to make. It is gluten free, dairy free and egg free. You can also make it vegan by by using maple syrup instead of honey. This is our go to recipe if we have to cater for lots of kids with different dietary needs. Skip the honey for babies under one year old.


  • 1 and ½ cup quick cook oats (or gluten free oats for a gluten free version)
  • ½ cup almond flour
  • 1 tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • 1 and ½ cups grated carrots
  • ⅓ cup organic peanut butter (crunchy or smooth)
  • ¼ cup chopped raisins
  • ¼ cup desiccated coconut
  • 1 tbsp honey or maple syrup
  • ½ cup melted coconut oil or mild olive oil
  • Your favourite seeds (sesame, linseed, chiaseeds, etc.)
  • Salt to taste


  1. Preheat oven to 190°C/170°C fan oven.
  2. Line 2 baking trays with greaseproof paper.
  3. Add all the dry ingredients to a large bowl and whisk to combine.
  4. Mix together the wet ingredients until blended. Pour this into the dry mixture and stir until just combined.
  5. Drop ¼ cup scoops of dough onto the baking sheet, leaving space around each one. Flatten each cookie dough with the back of the spoon until they are ¾ of an inch thick.
  6. Bake for 15 minutes, or until golden and firm around the edges. Leave to cool on the tray for 10 mins then transfer to cooking racks.