Paleo Carrot Cake Cookies
I’ve been having serious cravings for carrot cake since like January but didn’t really want to make a whole cake, I know, I know, SO lazy right?! Ha Ha! I mean IT IS my job to get in the kitchen and create recipes but I wanted to make something super quick that was also packed with all the great flavors of a traditional carrot cake. What was born are these delicious cookies that I just KNOW you will fall in love with!
I created these Paleo Carrot Cake Cookies with my friends over at Vitacost and made it easy peasy to grab all of the ingredients I used, just click on either of the previous links. The only ingredients I used that weren’t from there were the carrots and egg. I shop at Vitacost.com to make sure my pantry is always fully stocked! I usually stock up on things like coconut and almond flour, coconut milk, vanilla extract, salt, baking powder, etc…so I can make delicious meals and treats like this for my family.
I was SO happy with how great these cookies turned out and how much they really reminded me of my childhood favorite, Carrot Cake, without all the fuss! Originally I wanted to make a frosting to go on top, but they were just too good by themselves!! If you want to make a faux cream cheese frosting, you could use some Kitehill almond cream cheese and add in some maple syrup to up the yumminess level! I made them for Easter this year, and can’t wait tot share them with my friends and family. I hope you enjoy them too!
Ingredients
- 1-1/2 cup superfine almond flour
- 1/2 cup arrowroot flour
- 3/4 cup shredded carrots
- 1/3 cup unsweetened flake coconut
- 1/2 cup raisins
- 1/3 cup maple syrup
- 1 egg
- 3 tbsp melted coconut oil
- 2 tbsp flax seed meal
- 4 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp baking soda
- 1/2 tsp baking powder (gluten & corn free)
- 1/4 tsp salt
Instructions
- Combine all dry ingredients in a large mixing bowl and mix together well.
- In a small mixing bowl, whisk all wet ingredients together.
- Add wet ingredients into dry mixture and mix until fully incorporated.
- Fold shredded carrots and raisins into the dough.
- Preheat your oven to 350 degrees, cover the bowl and chill in the fridge for 30 mins.
- After the dough has chilled, remove from the fridge and scoop with a cookie scoop or use hands to make 14 even sized dough balls onto a parchment lined baking sheet.
- Bake until done, about 12-14 mins. Let cool for a few mins. on the baking sheet
- before turning onto a wire rack to continue to cool.
- Remove cookies from wire rack and serve.
Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.
