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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.
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!
Paleo Carrot Cake Cookies
Ingredients
For the Cookies:
- 1/2 cup Olive Oil, or oil of choice
- 3/4 cup Brown Calorie Free Sugar, or sugar of choice
- 1 Egg, room temperature
- 1 teaspoon Vanilla Extract
- 2 1/4 cups Almond Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg, ground
- 1/2 teaspoon Salt
- 3/4 cup Carrots, grated and moisture squeezed out
- 1/2 cup Raisins, roughly chopped
For the Glaze:
- 2 ounces Light Cream Cheese, room temperature
- 2 tablespoons Maple Syrup
- 1 tablespoon Low Fat Milk, or milk of choice
- 1/4 teaspoon Vanilla Extract
Instructions
- Using a standing mixer or hand mixer, beat the oil and sugar in a large mixing bowl. Then add the egg and vanilla extract and beat.
- Add the almond flour, baking soda, cinnamon, nutmeg and salt to the wet ingredients and fold in by hand. Add the carrots and raisins and mix until incorporated.
- Cover the dough with plastic wrap and refrigerate 1 hour.
- After refrigerating the dough, preheat oven to 350 F and prepare a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into cookies by pressing the dough down slightly onto the pan.
- Bake for 14-16 minutes or just beginning to turn golden brown around the edges.
- While the cookies bake, mix together the ingredients for the glaze in a small mixing bowl or using a food processor.
- Transfer the cream cheese glaze into a small Ziplock bag or piping bag for baking. Snip of the end of the bag and drizzle over the cooled cookies
Notes
- For the shredded carrots, I pulsed carrots in my food processor until lightly shredded.
- If using coconut oil, melt the oil and let it sit at room temperature before mixing with the sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!
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.
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.
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 have a beautiful blog! I love the design, content and the photography!
Thank you!
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!
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!
A carrot cake obsession is a good obsession to have 😉
Haha, true. It could be worst!
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.