Carrot Cake Cookie Balls


  • 1/2 cup chickpea flour (whole wheat works as well)
  • 1/4 cup regular oats
  • 1/4 cup unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup sunflower seeds, unsalted
  • 1/2 cup shredded carrots, packed
  • 1/4 cup raisins, softened*
  • 1/4 cup pure maple syrup, room temperature
  • 1/4 cup coconut oil, warmed for about 25 seconds in microwave
  • 1/2 tsp ginger
  • 1 tsp of ground cinnamon
  • 1/2 tsp pure vanilla extract

*For softening raisins there are two options: 
1. Soak in water overnight
2. Bring water to a close boil, pour into safe tub-a-ware or something with a lid, pour in raisins. Add lid and allow to sit for 10 minutes (this is what I did)


  1. Heat oven to 350-degrees
  2. In a large mixing bowl, mix together flour, oats, coconut, baking powder, cinnamon, ginger and salt.
  3. Stir in carrots, seeds and raisins
  4. In a smaller bowl stir together syrup, coconut oil, and vanilla
  5. Stir in the wet with the dry ingredients.
  6. Using 2 tbsp of cookie batter, form into balls and place 1-2 inches apart on a parchment lined baking sheet.
  7. Cook at 350 for 10-12 minutes

Makes 13-15 Cookies