Healthy Raw Carrot Cookies

OH.MY.DAYS new snack obsession alert – a healthy and raw biscuit made from fruit and veggies with a delicious cacao topping! I usually use coconut oil to make my chocolate sauce but I’d run out so experimented with ghee and it was AMAZING!

Does anyone use ghee instead of butter? It contains medium-chain fatty acids, making it a great energy booster. The healthy fats can also promote heart health. The vit A helps to protect the eyes and it contains butyric acid which can supercharge your immune system 😍😍😍

Carrots are the main ingredient in these delicious cookies, which also have many health benefits including: high in vitamin A, which promotes eye health and improves eyesight, the carotenoids help with blood sugar regulation, beta carotene (found in carrots) has been linked to a reduced risk of several types of cancer and the high level of dietary fibre, promotes weight loss and good digestive health.

You will need a food processor to make this. If you don’t have a juicer, you can also use the food processor or a blender to get the carrot pulp. The way I did it was grated the carrots (I used my Magimix to grate), then switched from the grater to the normal blade, put the carrot back in the processor and pureed until mashed. You then need to strain all the liquid from it and the pulp is what’s left over. 🙂 Don’t throw away the liquid though, its too delicious so drink it.

These can be stored in the fridge for 4-5 days or in the freezer for any longer than that and they’re vegetarian, vegan, gluten free, sugar free and delicious.

If you do make it, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy

Stacey Hogan Raw Carrot Cookies

Makes 22

For the carrot cake:

170g carrot pulp (the pulp left over after juicing carrots – see my notes above if you don’t have a juicer)
70g raisins
120g dried cranberries
100g pitted dates
250g oats

For the topping:

1 tbsp cacao
2 tbsp ghee (or coconut oil)
2 tbsp maple syrup (or honey)
1 tbsp almond butter
Optional: Sprinkle of desiccated coconut


  1. Add all the ingredients for the carrot cookies into you food processor and pulse until combined and a dough like consistency.
  2. Remove the mixture from the food processor and form into small circles.
  3. Place in the freezer to set for 10-15 minutes.
  4. Meanwhile make your topping: melt all the ingredients in a saucepan (except for the coconut), stirring to combine.
  5. Take the carrot cookies our of the freezer, spread with a layer of your topping, then top with the desiccated coconut.
  6. Enjoy!

Love from Stacey x

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