These decadent Paleo Carrot Cake Cookies taste like carrot cake and take just 15 minutes to make! Made with almond flour, carrots, coconut and cinnamon and no no refined oil or sugar these cookies are grain free, gluten free, Paleo and Vegan with a low calorie option too.
You GUYS it’s FRIDAY! That means the weekend is here for baking and making ALL THE COOKIES and boy do I have delicious Carrot Cake Cookie for you today!
For me, Friday means I actually get a weekend. After being in certification trainings the last two weekends, I feel like I’ve had zero down time. Rewind that. I have had zero down time. Between that, blogging, taxes and school which has gotten increasingly harder, I’ve been on the go, go, go for three weeks straight. I need this weekend and maybe a lot of wine too. 🙂
I must admit I freaked a little when I looked at the calendar last week and realized it was Easter already and didn’t have my Easter recipes made and shot yet. It’s March! Isn’t Easter in April? My Mom mentioned to me on the phone that Easter was early this year, but I didn’t put it together. Apparently I’m on the slow bus this month. Either that or I’m on the fast bus speeding by not paying attention. Probably the later! The blogging and life struggle is real.
Speaking of struggle, my obsession with carrot cake is real. If you saw the carrot cake from earlier this week, then you know what I mean. I hope you don’t mind two carrot cake recipes in one week and I’m going to go out on a limb here and guess you won’t mind either because these Paleo Carrot Cake Cookies are like no others!
Now I know you’re wondering how Paleo Carrot Cake Cookies could taste like cake. Well, they do! Don’t judge a food until you try it! For these, it’s all about the cinnamon, almond extract and shredded coconut that make the flavors come together in that traditional carrot cake flavor.
The almond flour gives them an added decadent texture too. I topped my Paleo Carrot Cake Cookies with Reddi-whip and it was such a delicious treat. I could eat them everyday and honestly, I wouldn’t have gotten through the last few busy weeks without them!
- 2 cups almond flour*
- ½ cup unsweetened shredded coconut
- 1 cup shredded carrots**
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp almond extract
- ¼ cup organic maple syrup
- 3 tbsp melted coconut oil
- Preheat oven to 350 F and prepare a baking sheet with a slip mat, cooking spray or parchment paper.
- Using a standing mixer or hand mixer, add maple syrup, almond extract, salt, baking soda and cinnamon and mix to combine.
- Add ½ cup of almond flour to the mixer and combine. Once combined add another ½ cup. Repeat the process until 2 cups are combined.
- Next add 1 tbsp coconut oil and mix slowly. Repeat for the next 2 tbsp of oil.
- Last fold in the shredded coconut and carrots to the mixture by hand.
- Using a medium sized ice cream scooper to scoop out 12 cookies onto the baking sheet.
- Gently press cookies down with the palm of you hand onto the baking sheet to flatten as these will not spread.
- Bake 12 minutes at 350 degrees F. Remove from oven and allow cookies to cool on baking sheet 10 minutes prior to remove and placing on a cooling rack.
- Top with Reddi-whip or coconut whip for a tasty & healthy treat!
- Store in the refrigerator so that cookies maintain their structure.
*For a lower calorie option, substitute the almond flour with oat flour.
**For the shredded carrots, I pulsed carrots in my food processor until lightly shredded.
Does food get you through busy weeks? How do you get through busy weeks?
I love anything carrot cake 🙂 I still don’t know how to get through busy times aside from reminding myself that things could be worse to get perspective!
I truly think that’s the only way you can cope.
A carrot cake obsession is a good obsession to have 😉
Haha, true. It could be worst!
I want!!! And I just happen to have all of these ingredients in my kitchen right now. 🙂
Have a great weekend, Megan! Happy Easter!
You too Blair!
With all the carrot recipes lately, I start suspecting that deep down inside you might be a rabbit. 😀
It’s possible or maybe in a former life!
You have a beautiful blog! I love the design, content and the photography!
Thank you!
Hold up..carrot cake AND cookies. Like together in my mouth at one TIME?!
I think I love you. Seriously. I’mma make these!
Let me know how you like! I bet you would like the raw carrot cake even more!
You’re killing it with the carrot recipes! Can you please start a delivery service?!
I can’t believe it’s already Easter… I feel like March didn’t even happen. Well, except for the whole tearing of the ACL thing. Doh. See? I deserve cookies! 😉
I would like to start something, but I would need to multiply myself. Feel better! It will be over with soon.
I love carrot cake, I just don’t like it when there are nuts in it. Raisins are ok and cream cheese icing is a MUST. Actually, if I could just eat cream cheese icing all day I would be set.
No nuts in these well except for the almond flour if you count that.
Carrot cake cookies are the best idea EVER! They’re healthy so that means I can eat the whole batch at once, right?! 😉
Definitely! Have a good weekend Sarah!
Yes to carrot cookies! These would be fabulous for breakfast with a big cup of coffee and a veggie omelette. Haha already getting carried away! I totally get the busy weeks thing, especially with school. I’m a full-time student and what ends up happening is that you never are really able to totally relax. You can keep caught up, but there is always more studying to do. Often I just tell myself to stop and breathe!
I never even thought of them for breakfast, but you’re right. They would be perfect with coffee!
Sooo I thought I was over carrot cake after making my vegan cake 2x in a row… but these cookies have me wanting carrot dessert again! They look scrumptious.
They’re amazing with reddiwip on top! You will ❤️!
Hi, these sound heavenly! I will be making these this weekend. I just had a question on the nutrtion and servings. I am new to your site and trying to learn and understand the nutrition is noted twiceit looks like, but the info is different? and is 1 serving all 12 cookies?
thank you in advance for your help! I am so glad I came acrossed you on instagram and found all these amazing recipes.
Hi Jennifer! So glad you found me too. 😉 I updated my recipe cards over the summer and the older recipes did not convert which is why the discrepancy. I updated the nutrition information now. I hope you love them. They’re really good!
Great, Thanks! Cant’t wait to make them.