Paleo Carrot Cake Cookies (Breakfast Cookies)
These Paleo Carrot Cake Cookies are perfectly spiced with warm flavors! They are all made in one bowl and they taste just like carrot cake! These cookies are healthy enough for breakfast, easy enough for on the go snacking, and sweet enough for dessert!
I am SUCH a fan of anything carrot cake related. This is evidenced by my Paleo Carrot Cake and Paleo Carrot Cake Cupcakes. These Paleo breakfast cookies are light, soft and naturally sweetened. The coconut butter glaze is the perfect healthy topping!
Why You’ll Love These Paleo Carrot Cake Cookies
These carrot cake cookies are super easy and so delicious. Here is why you will love them:
- Only one mixing bowl is required.
- These cookies have all the flavors of a carrot cake, but they are much easier.
- The cinnamon, ginger and nutmeg add the perfect spiced flavor.
- They are healthy enough for breakfast!
- These cookies are not overly sweet.
- They are healthy and include a serving of vegetables!
- Only 9g net carbs per cookie.
- They are Paleo, Grain Free, Gluten Free and can be easily made Vegan.
First, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Shred carrots. Once shredded, use a paper towel to squeeze out excess water.
In a large mixing bowl or KitchenAid, sift almond flour and tapioca flour. Stir in all dry ingredients.
Add in all remaining ingredients except coconut butter. Stir to combine.
Using a cookie or ice cream scoop, scoop balls of dough onto lined baking sheet.
Bake 11 1o 13 minutes. Once cookies have cooled for 5 minutes, transfer to a cooling rack.
To make the glaze, melt coconut butter in the microwave in 30 second increments until melted. Drizzle over Paleo carrot cake cookies!
What is Coconut Butter?
Coconut butter is a creamy substance that is made from ground up dehydrated coconut flesh. At room temperature, coconut butter is almond solid. When heated, coconut butter is thin and runny. Drizzle melted coconut butter over cookies for a healthy (and easy!) homemade icing.
To make homemade coconut butter, add unsweetened coconut flakes to a blender. Continue blending until smooth and creamy. Stop to scrape down the sides of the blender if needed. For homemade coconut butter, use shredded coconut that is soft. The hardened flakes will not blend well. I recommend the Trader Joe’s unsweetened coconut flakes.
Frequently Asked Questions
Are these Paleo Carrot Cake Cookies sweet?
No, these cookies are not overly sweet. Just a little bit of maple syrup is used to sweeten them.
How do I store these cookies?
Store cookies in an airtight container at room temperature for up to 3 days.
Is there a substitute for the coconut butter?
Feel free to use another icing or leave out completely. Coconut butter is unique and there really is no perfect substitute for it. For a more indulgent option, make Vegan vanilla frosting!
Can I freeze these cookies?
Yes! I have frozen these cookies with good results. Freeze once icing has cooled completely. Then, thaw before eating.
Can I add raisins or nuts?
Sure! Traditional carrot cake contains raisins and nuts. Add to cookie batter before baking.
What makes these Breakfast cookies?
These Paleo carrot cake cookies are the perfect breakfast cookies! Since they’re considerably healthier than classic cookies, they are a great option for breakfast. In addition, they contain a vegetable and not a lot of added sugar.
How Can I Make Vegan Carrot Cake Cookies?
To make these cookies Vegan, use a flax egg instead of an egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Mix and refrigerate for 15 minutes before using. The rest of the recipe remains the same!
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Get the Recipe: Paleo Carrot Cake Cookies (Breakfast Cookies)
- 2/3 cup shredded carrots, about 1 to 2 large carrots
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup unsweetened coconut flakes
- 1 tsp baking soda
- pinch sea salt
- 1/4 tsp nutmeg
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1 egg, or flax egg
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut butter, melted, for garnish
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- First, shred carrots. Squeeze out any excess water from carrots. Then, set aside.
- Next, sift together almond flour and tapioca flour in a large mixing bowl.
- Add in coconut flakes, baking soda, sea salt, nutmeg, ginger and cinnamon. Stir to combine.
- Next, add in all remaining ingredients including carrots (except coconut butter).
- Once dough is formed, use a cookie scoop to form 1 inch balls of dough.
- Place dough balls at least 3 inches apart on baking sheet.
- Next, bake for 11 to 13 minutes or until middles are set.
- Cool on pan for 5 minutes before transferring to a cooling rack.
- Once cookies are cooled, melt coconut butter in microwave. Drizzle over cookies.
- Squeeze out ALL excess water from shredded carrots.
- Dough will be pretty thick.
- To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Place in fridge to set for 15 minutes. Then, add to batter.
- Coconut butter is not the same as coconut oil. When melted, it resembles icing. It can be bought off Amazon.
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