Raw, Vegan Carrot Raisin Walnut Cookies
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raw carrot raisin cookies

One of the nicest things about having the MCAT behind me is being able to spend a little more time in the kitchen. In the last few weeks I’ve been able to cook a little more, wean myself off the excess coffee, and get back in touch with my favorite wholesome habits. One of these is juicing, which was once upon a time a daily ritual for me, but has been relegated by my post-bacc to “special occasion” status. A five pound bag of carrots left me with a ton of carrot juice–and consequently, a ton of carrot juice pulp. No complaints from me; I quickly set about turning it into these delicious raw carrot, raisin, and walnut cookies.

These cookies are easy to make and very healthy. They’re not super sweet–if you want them sweeter, you can add some agave or extra dates–but they still register as something special and uplifting. I like them because they can double as breakfast cookie as well as dessert cookie: that’s the nice thing about subtle sweetening!

If you don’t have carrot pulp, you can use grated carrots. Note, though, that it’s totally essential to squeeze your carrots out with some paper towels so that you remove excess water. Otherwise, you’re going to end up with a watery cookie mixture.

This recipe was actually inspired by my friend Jasmin, who made me a batch of cookies after I took the MCAT. Just because she’s ridiculously sweet. They were carrot/date/coconutty mix, and I loved them. I told myself that as soon as I had a chance to dust off my juicer, I’d take a stab at something similar.

To make things easy for everyone, I dehydrated half of the cookies, and baked the other half. Both turned out really nicely, so no need to shy away from making these if you don’t have a dehydrator. I even kind of liked the way they tasted with some toasting.


Also in the spirit of something-for-everyone, you have two options for a grain/psuedograin in the cookies: dehydrated buckwheat, or rolled oats. I used oats, and they worked really well, but they’re not technically raw, so my strict raw foodie friends will want to go with the buckwheat (which should work fine). Either way, these cookies are a great way to get healthy fats, simple sugars, and lots of Vitamin A. Enjoy!


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Raw, Vegan Carrot Raisin Walnut Cookies

Author - Gena Hamshaw


  • 1 cup soaked and dehydrated buckwheat OR 1 cup rolled oats
  • 1/4 - 1/2 tsp sea salt adjust to taste
  • 1/2 tsp cinnamon
  • 3 tbsp flax meal
  • 1 1/2 cups carrot pulp OR grated carrot if you use grated carrot, squeeze with paper towels tightly to remove excess moisture
  • 3/4 cup tightly packed pitted dates
  • 1/3 cup water + extra as needed
  • 1/2 cup walnuts
  • 1/2 cup raisins


  • Grind the buckwheat or oats in a food processor fitted with an S blade till coarsely ground. Add the salt, cinnamon, and flax and grind till very finely ground.
  • Add the carrot and dates and pulse to combine. Keep processing till mixture is smooth. Add water as needed, till the mixture is mushy and even but not "wet" (you should be able to shape it into small, firm cookies that will hold their shape).
  • Pulse in the walnuts and raisins.
  • To dehydrate: Place cookies on mesh-lined dehydrator sheets and dehydrate at 115 for four hours or so. Flip them over, and continue dehydrating for another four hours, or until firm but not dried through.
  • To bake: Preheat oven to 350. Place cookies on a parchment lined baking sheet and bake for fifteen minutes. Flip the cookies over and continue baking for another ten minutes. Let cool before enjoying!
  • Makes about 25 cookies.

Don’t forget to check out my profile of Coracao chocolate yesterday. I love this brand, and if you sign up for their newsletter and enter “Choosing Raw” when asked how you heard about them, you’ll be automatically entered to win an impressive chocolate gift basked–plus $25.00 worth of chocolate each month. Sounds sweet to me!


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Categories: Snacks
Dietary Preferences: Gluten Free, Raw, Soy Free, Vegan

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Recipe Rating

  1. Scrumptious! Just made these with a mix of carrot and beet pulp – so moist, lightly sweetened, and healthy!! For comparison, I baked them with the oats…thanks for the recipe!!

  2. Thanks so much! I’very made these twice already and love them! Also great and easy way to use carrot pulp.

  3. those look scrumptious but as one person notes above, what defines ‘raw’ food? Just wondered. I thought it was typically uncooked..

    • Well, there is a dehydrated option here, but the cooked one is (of course) not raw.

  4. These look fantastic and what a great idea! A question, if the cookies are baked are they still considered raw?

  5. What a great way to use carrot pulp – gonna try these next time I make a big batch of carrot juice!

  6. Hi Gena! I’ve been following your blog the last six months for food inspiration and I LOVE it! I’m actually not vegan, but in the last year have drastically shifted my eating habits and really learning about the benefits of my fruits and veggies and eating raw. Thank you so much!

    My question for this is— do you think I can make this recipe with a vita-mix? I don’t have a food processor. I’ve been debating getting one, but so far I have been scraping by without.

    Thank you 🙂


  7. Let us have a moment of silence for how perfectly these cookies fit in with my sense of Things That Are Good.

  8. How tasty these sound, and perfect for those afternoons or evenings when we’re looking for just a little something healthy to munch on. Just have to run and buy some dates!

  9. I was looking for health related website to review many issue. Now I’ve found your blog site with lots of amazing information. You did really excellent work. I’ll read your blog regular basis.

  10. Yummm, love that these are buckwheat based! So funny, Amber informed me that you, her, me, and someone else posted carrot cake/cookie recipes in the past few days. To that I say “Great minds think alike!” 🙂

  11. Love the recipe, confused by the name, why is it called “raw” if the recipe indicates to bake at 350?….wrong wording? or misleading…..

    • Well, “raw” refers to my dehydrated option. I offered the baked option for those who don’t have a dehydrator and aren’t intent on eating the recipe raw.

  12. Hey Gena! I just saw your post below, and congrats on finishing the MCAT!! You were probably studying for it at the same time I was studying for Step 1. 🙂 I want to wish you the best of luck with the application process! I think your decision to apply broadly is a good one, as I was somewhat surprised which schools offered me admission and which didn’t. And the good news is that you can forget all your orgo now. 😉

  13. This is exciting! I just got a dehydrator for my birthday before I left for several months to do my fieldwork! Now that I am back I am playing with it, and trying to figure out what the heck to make. I made your zucchini chips the other day (I failed, I think…they were chewy. Should they be crispy?), and the buckwheat granola from Raw Food Revolution. I think these might be next! Or kale chips… 🙂

    • Oh dear. Probably just not enough time in the machine…it can take a while. Or my recipe may be flawed!

      I hope you like the cookies 🙂 I HIGHLY recommend kale chips as soon as you can — my chocolate ones are a particular favorite of mine!

  14. Oh yum. This looks like a delicious treat like your carrot pulp cupcakes (which are so good). I am just getting around to posting what I ate after my exam, hahaha. 🙂

  15. Looks delicious! When it is also healthy – can´t be better, right?! 😉 Happy to hear you have more time to experiment. Looking forward to hear more of your results! Have a Beautiful day. Many hugs from Amsterdam

  16. Thanks for this wonderful recipe! I am in a weight loss program right now and this recipe is what I’m looking for. I want to make healthy foods like this one. Again, thanks for sharing! 😀

  17. Gosh how I wish I had a few of these right now! Sooo beautiful!

    ..and congratulations to you! You made it through <3

  18. I think I might just give these a go! Although I had your raw carrot cakes bookmarked too!

  19. These look so good! I’ve started juicing with a little more regularity now, and as good as pulp crackers may be, they can get a little boring. These look like the perfect way to mix things up a bit!

  20. These look and sound delicious! There’s nothing better than walnut and carrot combination, reminds me of carrot cake without all the gluten and eggs/dairy!

  21. Must make these! I think audriana would love them!

    And I’ve been hinting for weeks that Mother’s Day would be the perfect day to receive some coracao chocolates! Hehe!

  22. Thank you for always posting alternative ways to make your raw recipes. I don’t have a juicer or a dehydrator, so it’s nice that you give the equipment lacking people another option. These sound great. Simple ingredient lists are usually what cause me to bookmark a recipe, and it doesn’t get much simpler than this. For possible future kitchen shopping, is there a certain dehydrator you’d recommend? I’d love to get one at some point.

    • Thanks, Jenni! I didn’t have either when I started, so I do like giving options.

  23. For as many wonderful looking recipes I’ve found using dehydrated buckwheat, I’ve never made one myself. These cookies sound great, and it helps that I have a 5 pound bag of carrots that I need to use within the week!

  24. Clearly I need to dust off my juicer too. Isn’t it funny how we get too busy to take care of ourselves as much as we’d like to? At some point, I’d love to know your opinion on coffee as it relates to health. I hear and read both good and bad and don’t know what/who to believe anymore. But coffee would be so delicious with these cookies!

    • Caffeine helps us recycle ADP to ATP (our energy molecule made in our mitochondria) so for anyone with chronic fatigue an organic black espresso a day can be quite therapeutic.