Chewy Carrot and Almond Cookies

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 1
  • Makes 10 to 12
  • Freezes
Carrot cake? Bring it on. In cookie form? Even better. These snackable cookies take advantage of carrot’s colour, sweetness and tenderness when baked but go a step further—hello, marvellous marzipan. Trust us: Your kids will flip for these almondy, currant-studded treats.



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a bowl, combine the flour, oats, baking soda and ground ginger.
  3. In a food processor, pulse the marzipan, butter and orange zest until creamy. Transfer to a large bowl. Stir in the carrots, sugar and egg until well combined. Stir in the dry ingredients and currants.
  4. Using a 3-tbsp (45 ml) ice cream scoop, drop the batter onto the baking sheet, spacing out the cookies evenly.
  5. Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool on the baking sheet.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.