Paleo Carrot Cake Cookies (Breakfast Cookies)
User Reviews
5
Paleo Carrot Cake Cookies (Breakfast Cookies)
Description
This recipe features shredded carrots with moisture squeezed out to prevent sogginess, combined with almond and tapioca flours to create a grain-free cookie dough. Unsweetened coconut flakes add chewiness, while baking soda leavens the dough slightly. Ground spices—cinnamon, ginger, and nutmeg—impart characteristic carrot cake flavor. The wet ingredients include egg (or flax egg), melted coconut oil, maple syrup, and vanilla extract.
The dough is thick, rolled into one-inch balls spaced apart on parchment paper, and baked at 350°F until the centers are set, approximately 11 to 13 minutes. Cooling is done on the pan then transferred to a rack. Once cooled, melted coconut butter is drizzled on top, providing a rich, slightly sweet finish resembling icing but made from coconut fat.
These cookies offer a portable, nutrient-rich breakfast or snack option. The texture is dense with some chew from coconut flakes and a moist crumb from the carrot. The spices and maple syrup balance sweetness and warmth.
Ensuring all excess moisture is squeezed from the shredded carrots prevents overly wet dough. Using a flax egg is a suitable egg substitute. Coconut butter differs from coconut oil and gives a distinct creamy topping that can be found online or in specialty stores.
Ingredients
- 2/3 cup carrot about 1 to 2 large carrots, shredded
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut flakes unsweetened
- 1 tsp baking soda
- pinch salt 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
- Remove all excess moisture from shredded carrots by squeezing thoroughly to avoid soggy dough.
- Use a flax egg as egg substitute by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and chilling for 15 minutes.
- Coconut butter is different from coconut oil and melts to a frosting-like texture; it is best purchased from specialty stores or online.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 80mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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