Delicious Healthy Pumpkin Carrot Cake Cookies with ZERO added refined sugar and THREE of your five-a-day – you can feel great about eating these and giving them to kids too, and they taste like a warm autumn hug!
Today I’m sharing a brand new cookie recipe that is really, honestly GOOD FOR YOU! Can you believe it? They have three of your five a day right in the cookie – carrot, courgette, and pumpkin!
I LOVE developing new recipes which take out some of the less healthy ingredients and still taste awesome – it means I can feel better about enjoying cookies as a regular part of my diet (ahem, very regular!).
These cookies use coconut oil instead of butter. The health benefits of coconut oil are well established, and I just love baking with it – as well as having it around the house to use as a moisturiser and deep hair conditioner! I buy this virgin organic coconut oil – it’s the best value one I’ve found.
These Healthy Pumpkin Carrot Cake Cookies are deliciously autumnal – they’re packed full of pumpkin, cinnamon, carrot and courgette, plus yummy toasted pecans and chocolate chips! The pumpkin cinnamon pecan flavour really does make them taste like a warm autumn hug!
Soft, tender and chewy – these cookies taste like all the best bits of carrot cake in cookie form… and no one will guess there’s no butter or refined sugar! If you’d like to make them even healthier or give them to small children, you could also swap the dark chocolate chips for raisins – but I’m a firm believer that dark chocolate is good for you!
These cookies contain carrot, pumpkin and courgette – THREE of your five a day! The veggies are grated and added to the batter along with the pumpkin puree, and as with a regular carrot cake, you can’t taste them – they just make the cookies wonderfully moist.
These healthy cookies are so easy to make – just combine the wet ingredients and beat, then add the shredded carrot and courgette and stir in the dry ingredients. I like to use an ice cream scoop to scoop the cookies out onto the baking tray.
The veggies in these cookies help them to stay moist for an entire week – if they last that long!
- 3 tbsp coconut oil
- 1 egg
- 120ml runny honey, agarve nectar or maple syrup
- 150g - about a third of a can - pumpkin puree
- 90g grated carrots - about 2 large carrots
- 70g grated courgette
- 100g jumbo dark chocolate chips or chunks
- 1 tsp vanilla bean paste
- 100g jumbo rolled oats
- 200g wholemeal flour
- 1.5tsp baking powder
- handful pecans - for studding the tops of the cookies with
- 1tbsp cinnamon
- Start by mixing your wet ingredients. If the coconut oil is solid, warm it gently in the microwave until warm and liquid, then stir in the honey, egg, vanilla paste, and pumpkin.
- Next, in a food processor or by hand, grate the carrot and courgette and stir into the wet mixture. Finally, stir in the chocolate chips, oats, flour, baking powder and cinnamon, scraping the bottom of the bowl and mixing thoroughly until everything is incorporated. Pop the mixture into the fridge to chill for 45 minutes to an hour.
- To bake your cookies, preheat your oven to 160C/gas mark 4/325F and prepare two large baking sheets with non stick liners - I used my silicon mat.
- If you have one, use an ice cream scoop to portion out cookie batter onto the tray, keeping the cookies 2 inches apart - they won't spread much though. Stud the tops of the cookies with the pecans, and more chocolate chips, if you like.
- Bake for 12-15 minutes until starting to very slightly brown, then leave to cool completely.