Paleo Carrot Cake Cookies – a delicious recipe with almond flour, coconut, carrots, cinnamon, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees and prepare a baking sheet with a slip mat, cooking spray or 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.
5
Last fold in the shredded coconut and carrots to the mixture by hand.
6
Using a medium sized ice cream scooper to scoop out 12 cookies onto the baking sheet.
7
Gently press cookies down with the palm of you hand onto the baking sheet to flatten as these will not spread.
8
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.
9
Top with Reddi-whip or coconut whip for a tasty & healthy treat!
10
Store in the refrigerator so that cookies maintain their structure.
862
kcal
Calories
72
g
Fat
44
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups almond flour, 1/2 cup unsweetened shredded coconut, 1 cup shredded carrots, 1 teaspoon cinnamon, and more.
Yes, Paleo Carrot Cake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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