#throwbackthursday: After School Snacks: Carrot Cookies

Happy September!


September is one of my favourite times of the year. Although October is my all-time fave month… but I love December too, for obvious reasons (#Christmasisthebest, #Lifetimemovieaddict). But September has always marked a lot of good things: the start of a new school year, the start of fall which is totally the best season ever, and oh yeah, my birthday is that month too.

Since it’s almost time for kids to head back to school (or maybe you are if you’re a teacher, in grad school, in college/university, etc.) I’m sharing two types of after-school snacks. These are healthier options than potato chips or packaged cookies, and you can enjoy them at home or bring them along with you wherever you’re headed.


This week it’s these Carrot Cookies. Made with almond flour and olive oil, these carrots have no sweetener at all, but thanks to the oil and carrots, they still seem pretty sweet. They have a really satisfying crunchy texture and will definitely hit the spot, whether you’re looking for a savoury or sweet snack, since these cookies totally fall into both of those categories.

I’m also super nostalgic when the calendar turns from August to September. I absolutely loved school… and that’s a good thing, since I spent so many years there, considering my four-year undergrad Political Science degree and my two-year Masters of Journalism. So while I’m super happy to be where I am today in my writing career, and I look forward to every day of the week, I miss buying school supplies and new outfits and just that general feeling of optimism that’s always in the air.

Stay tuned next Thursday for another after-school snack idea.


Carrot Cookies
Prep time
Cook time
Total time
Looking for an easy and healthy snack? My Carrot Cookies hit the spot.
Recipe type: Snacks, Dessert
Serves: makes 9 cookies
  • 2 cups almond flour
  • 1 tsp baking soda
  • ¼ cup coconut sugar
  • 2 carrots, shredded
  • ½ cup olive oil
  • 2 eggs
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, mix your dry ingredients together. In a separate and smaller bowl, mix your wet ingredients together.
  3. Combine the dry and wet ingredients.
  4. Form the batter into 1 tablespoon-sized rounds. Place on the baking sheet.
  5. Bake for 20 minutes or until crunchy.
What’s your favourite afternoon snack?

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Aya Tsintziras is a food blogger at www.ahealthystory.com. She posts gluten-free, dairy-free and mostly sugar-free recipes, lifestyle and pop culture stories on Mondays, Tuesdays and Thursdays.

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  1. These look good Aya! With my sweet tooth, you might find me sneaking a bit of frosting on top. 🙂

    1. Thank you, Emily! Frosting sounds like an amazing idea (I’m an icing person too).

  2. YUM! Love how simple these are! I already have everything at home already!

    1. Thank you so much, Allie! I’m all about simplicity too!

  3. “That general feeling of optimism that’s always in the air.” I couldn’t have said it better! I can’t believe I’m headed back for my last year of college this week. Also, these look incredible! And I love Emily’s idea about the frosting… a little bit of cream cheese mixed with honey on top and these would basically be carrot CAKE cookies. 😀

    1. Aw thank you, Claire! Glad you liked that! I’m wishing you tons of luck for your final year of college (not that you need it, of course). That is so exciting! Now you’re making me hungry… Looks like we all love frosting over here!

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