Spiced Carrot-Apple Cookies

Dairy-free and sugar-free, these soft, moist cookies are naturally sweetened with honey, raisins, apple and carrot, then spiced up with fall flavors like ginger and cinnamon.

September is National Honey Month and a great time to visit farm stands and orchards. Local honey (containing a blend of local pollen) is a great benefit to your health by strengthening your immune system-just in time for the cold season.

Apples, grown in a variety of flavors from tart to sweet, contain no fat, sodium or cholesterol, are an excellent source of dietary fiber and come in their own packaging! Everyone knows carrots are great for your eyes, just like mom told you!

Spiced Carrot-Apple Cookies

Yield: 16 cookies


2/3 cup flaxseed meal (or grind flaxseeds to a fine powder in a blender)

2/3 cup whole wheat flour (substitute with gluten-free flour)

3/4 cup old-fashioned oats

1 tbsp chia seeds

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

2/3 cup raisins

1 large carrot, finely grated

1 crisp sweet apple, cored and coarsely grated

1/4 cup chopped pecans

2 tbsp finely shredded unsweetened coconut

3 tbsp coconut oil

1/4 cup locally produced honey, dark amber preferred

3 tbsp orange juice

Himalayan salt


Preheat oven to 350ºF and line a large baking sheet with parchment paper.

To a large mixing bowl, add flaxseed meal, flour, oats, chia seeds and baking powder; whisk.

Add ginger and cinnamon; whisk again. Add raisins, apple, carrot, pecans and coconut; stir to combine.

In a small sauce pan over medium-low heat, warm the coconut oil until just melted; remove from heat. Stir in honey and orange juice then pour into the carrot-apple mixture; using a large spoon, stir until a dough forms and easily presses together with fingers. (If it is too dry, add a drop of orange juice, but I did not find this the case to be)

Using an ice cream scoop, spoon 16 mounds of the dough onto the prepared baking sheet and then flatten into 2-inch diameter cookies. Sprinkle with a pinch of salt, then bake for 15-17 minutes until lightly golden around edges.

Store in an air-tight container for two to three days.