Chocolate Chunk Oatmeal Cookie Carrot Cake Bars

5 from 1 reviews

Chocolate Chunk Oatmeal Cookie Carrot Cake Bars made with gluten-free and dairy-free ingredients for a twist on oatmeal cookies and carrot cake!

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes

Yield: 9 bars 1x


  • 3 pasture-raised eggs
  • 1/4 cup maple syrup
  • 2 tablespoons avocado oil or liquid coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup almond flour
  • 1 cup gluten-free oat flour
  • 1 cup sprouted rolled oats or quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup organic shredded carrots
  • 2 Hu Kitchen Dark Chocolate bars, cut up into chunks


  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with oil or line with parchment paper
  2. In a large mixing bowl, whisk together the eggs, maple syrup, oil and vanilla extract until well combined
  3. Add in the almond flour, oat flour, oats, cinnamon, nutmeg and mix well to evenly combine
  4. Fold in the carrots and chocolate then add to baking dish
  5. Bake in oven for 20-25 minutes then slice and enjoy!


*Store leftovers in airtight container on counter for a couple days, fridge for 5 days or freezer for a couple of months!

  • Author: Rachel