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Healthy veggie-packed cookies that are nut free, gluten free and vegan, perfect or school lunches and are so moist and delicious! These freeze beautifully. From the kitchen of Tori Wesszer, Registered Dietitian with Fraiche Nutrition.
4.5 from 8 votes

Lunchbox Cookies

Nut free, gluten free and vegan cookies that are packed with veggies and taste amazing!  Perfect for school lunches!  You can add 1 cup of chopped walnuts or pecans if you aren't making them nut free!

Prep Time 20 minutes
Total Time 35 minutes


  • 2 tablespoons ground chia seeds or ground flax seeds
  • 5 tablespoons water
  • ½ cup grated peeled carrots
  • ½ cup grated peeled raw beets
  • ½ cup grated zucchini, skin left on
  • ½ cup grated apple, skin left on
  • ½ cup grated ripe pear, skin left on
  • ½ cup honey or maple syrup (use maple syrup to make it vegan)
  • ½ cup extra virgin olive oil
  • 2 teaspoons vanilla
  • 2 cups flour (all purpose or whole wheat) (use GF 1:1 flour to make them gluten free)
  • 1 cup raisins
  • ½ cup pumpkin seeds
  • ½ cup hemp seeds
  • ¼ cup brown sugar** (optional, see note)
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat the oven to 350F and line a large baking sheet with parchment paper (you may not need the parchment paper if you have a good quality non-stick pan).  

  2. In a small bowl, combine the ground chia or flax seeds with the water, stir to combine, and let it sit for 3-5 minutes.

  3. In a medium bowl, combine the carrots, beets, zucchini, apple, pear, honey or maple syrup, olive oil, vanilla and chia or flax mixture. Stir with a wooden spoon to combine.

  4. In a large bowl, stir together the flour, raisins, pumpkin seeds, hemp seeds, brown sugar (if using), cinnamon, nutmeg, allspice, baking powder, baking soda and salt.

  5. Stir the veggie mixture into the flour mixture with a wooden spoon, stirring and folding until well combined.   

  6. Drop heaping tablespoons of cookie dough on to the baking sheet, spacing them about 1-inch apart (the cookies don't spread much).  You may need to repeat this step depending on the size of your baking sheet.  

  7. Bake the cookies for 15-20 minutes, until they are cooked throughout and the bottoms are golden brown. Transfer to a cooling rack before storing in an air-tight container for up to 5 days. These freeze beautifully!

Recipe Notes

*optional to use oat flour and add 1 teaspoon of xanthan gum for texture 

**leave out the brown sugar if you want a less sweet cookie, it is a matter of taste preference!

IF you aren't making these nut-free you can add in 1 cup of chopped pecans or walnuts along with the raisins.