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Paleo Carrot Cake Cookies {GF, Paleo, Low Cal, Vegan}

March 25, 2016

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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. 

Paleo Carrot Cake Cookies

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. 🙂

Paleo Carrot Cake Cookies

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!

Paleo Carrot Cake Cookies

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.

Paleo Carrot Cake Cookies

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!

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.

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Paleo Carrot Cake Cookies

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.
Author Skinny Fitalicious
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 cookies
Calories 178 kcal
Paleo Carrot Cake Cookies
Print

Ingredients

  • 2 cups almond flour
  • 1/2 cup shredded coconut flakes unsweetened,
  • 1 cup carrots shredded **
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil melted
US Customary - Metric

Instructions

  1. Preheat oven to 350 F and prepare a baking sheet with parchment paper.

  2. Using a standing mixer or hand mixer, add maple syrup, almond extract, salt, baking soda and cinnamon and mix to combine.

  3. Add 1/2 cup of almond flour to the mixer and combine. Once combined add another 1/2 cup. Repeat the process until 2 cups are combined.

  4. 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.

  5. Using a medium sized ice cream scooper to scoop out 12 cookies onto the baking sheet.
  6. Gently press cookies down with the palm of you hand onto the baking sheet to flatten as these will not spread.
  7. 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.
  8. Top with Reddi-whip or coconut whip for a tasty and healthy treat!

  9. Store in the refrigerator so that cookies maintain their structure.

Recipe Notes

  • Makes 12 cookies, 178 calories (with almond flour) or 147 calories (with oat flour)
  • 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.
  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Course Dessert, Snack
Cuisine American
Keyword almondflour, cake, carrot, carrot cake, cookies, dairy free, glutenfree, grainfree, healthy, Paleo
Nutrition facts per serving (1cookie)
Calories 178 kcal
Fat 14.3 g
Saturated Fat 3.5 g
Cholesterol 0 mg
Sodium 60 mg
Potassium 0 mg
Carbohydrates 10.8 g
Fiber 3 g
Sugar 5.1 g
Protein 4.3 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

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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. 

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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  1. Michele @ Paleo Running Momma says

    March 25, 2016 at 3:18 am

    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!

    Reply
    • Megan says

      March 25, 2016 at 3:28 pm

      I truly think that’s the only way you can cope.

      Reply
  2. Rebecca @ Strength and Sunshine says

    March 25, 2016 at 3:53 am

    A carrot cake obsession is a good obsession to have 😉

    Reply
    • Megan says

      March 25, 2016 at 3:28 pm

      Haha, true. It could be worst!

      Reply
  3. Blair says

    March 25, 2016 at 5:33 am

    I want!!! And I just happen to have all of these ingredients in my kitchen right now. 🙂

    Have a great weekend, Megan! Happy Easter!

    Reply
    • Megan says

      March 25, 2016 at 3:28 pm

      You too Blair!

      Reply
  4. Mark Forge says

    March 25, 2016 at 5:55 am

    With all the carrot recipes lately, I start suspecting that deep down inside you might be a rabbit. 😀

    Reply
    • Megan says

      March 25, 2016 at 3:29 pm

      It’s possible or maybe in a former life!

      Reply
  5. Sana says

    March 25, 2016 at 5:59 am

    You have a beautiful blog! I love the design, content and the photography!

    Reply
    • Megan says

      March 25, 2016 at 3:29 pm

      Thank you!

      Reply
  6. Taylor @ Food Faith Fitness says

    March 25, 2016 at 6:17 am

    Hold up..carrot cake AND cookies. Like together in my mouth at one TIME?!
    I think I love you. Seriously. I’mma make these!

    Reply
    • Megan says

      March 25, 2016 at 3:30 pm

      Let me know how you like! I bet you would like the raw carrot cake even more!

      Reply
  7. Laura @ Sprint 2 the Table says

    March 25, 2016 at 8:08 am

    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! 😉

    Reply
    • Megan says

      March 25, 2016 at 3:31 pm

      I would like to start something, but I would need to multiply myself. Feel better! It will be over with soon.

      Reply
  8. Erin @ Erin's Inside Job says

    March 25, 2016 at 8:24 am

    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.

    Reply
    • Megan says

      March 25, 2016 at 3:32 pm

      No nuts in these well except for the almond flour if you count that.

      Reply
  9. Sarah @ Making Thyme for Health says

    March 25, 2016 at 9:45 am

    Carrot cake cookies are the best idea EVER! They’re healthy so that means I can eat the whole batch at once, right?! 😉

    Reply
    • Megan says

      March 25, 2016 at 3:33 pm

      Definitely! Have a good weekend Sarah!

      Reply
  10. Caroline M says

    March 25, 2016 at 1:42 pm

    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!

    Reply
    • Megan says

      March 25, 2016 at 3:34 pm

      I never even thought of them for breakfast, but you’re right. They would be perfect with coffee!

      Reply
  11. Ashley @ Fit Mitten Kitchen says

    March 29, 2016 at 5:34 pm

    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.

    Reply
    • Megan says

      March 29, 2016 at 5:36 pm

      They’re amazing with reddiwip on top! You will ❤️!

      Reply
  12. Jennifer says

    October 25, 2016 at 5:44 am

    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.

    Reply
    • Megan says

      October 25, 2016 at 9:42 am

      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!

      Reply
      • Jennifer says

        October 25, 2016 at 11:34 am

        Great, Thanks! Cant’t wait to make them.

        Reply

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Meet Megan

Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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