Get the Recipe: Paleo Carrot Cake Cookies (Breakfast Cookies)
These Paleo Carrot Cake cookies are perfectly spiced, filled with warm flavors, and great for breakfast or dessert! These cookies have all the traditional flavors of a carrot cake but they are super easy. They can easily be made Vegan!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Calories: 163kcal, Carbohydrates: 11g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 80mg, Potassium: 36mg, Fiber: 2g, Sugar: 4g, Vitamin A: 17IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg