Healthy, delicious carrot cake cookies that are healthy enough for breakfast or packing up and taking for a snack on-the-go! These clean and delicious grain-free cookies are great for sharing with family for brunch!
Made with simple, wholesome ingredients, these Almond Flour Carrot Cake Cookies take all the trappings of classic carrot cake and transform them into cookie form.
Almond flour, almond butter, eggs, grated carrots, shredded coconut, raisins, and coconut sugar are the main ingredients in this easy gluten free carrot cookie recipe.
Whether you follow a gluten-free diet or simply enough a healthy treat, this easy recipe is here to serve!
Looking for a recipe for keto carrot cake cookies? Simply swap the coconut sugar for sugar-free sweetener and omit the raisins.
Because I’m a big fan of whisking off to the mountains for some sort of adventure, the majority of these cookies were eaten on a chair lift.
I would put one or two in a zip lock bag, stick it in the pocket of my snowboard pants, then hit the slopes. It made for such a lovely mid-morning snack to keep me fueled for laps on the mountain.
I made these cookies not super sweet on purpose in order to make them 1.) a lower-carb option than your standard cookie, and 2.) healthy enough to eat for breakfast or snack.
In this sense, I don’t really view these paleo carrot cake cookies as dessert, but you can absolutely use them as such!
How to Make Carrot Cake Cookies:
You guys, this recipe is so silly simple. Whisk together the sticky wet ingredients in a bowl, then stir in the dry ingredients in a bowl.
You can also just dump everything into a stand mixer and beat it until the dough is combined.
Drop the dough on a baking sheet and bake! I make large cookies, but you can make them any size you prefer.
Dip them in your morning coffee or tea and enjoy!
Recipe Customizations:
- For low-carb carrot cookies, swap the coconut sugar for your favorite sugar-free sweetener, and omit the raisins.
- Replace coconut sugar with pure maple syrup.
- Use your favorite nut butter. I prefer almond butter or sunflower seed butter. If you use sunflower seed butter, the cookies turn a delightful green – don’t be alarmed, this is normal!
- If you prefer a sweeter cookie, I highly recommend adding 2 more tablespoons of coconut sugar, or even toss in some erythritol, xylitol, stevia, or other zero-sugar sweetener.
- Replace the walnuts with pecans.
- Omit the flaked coconut and add another ½ cup of almond flour if you aren’t a fan of coconut.
- If you don’t have an apple on hand, double up on the shredded carrot!
Love carrot cake inspired recipes? Here are some more favorites to enjoy.
More Carrot Cake Treats:
Make batches upon batches to keep on hand in case of company or emergency!
Gluten free carrot cookies for breakfast on repeat!
Almond Flour Carrot Cake Cookies
Equipment
Ingredients
- 1/2 cup unsweetened creamy almond butter *
- 2 large eggs **
- 1 tsp pure vanilla extract
- 1 cup finely ground almond flour
- 3 Tbsp coconut sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 cup grated apple
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 cup raw walnuts chopped
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together the almond butter, eggs, and vanilla extract until creamy.
- Add the remaining ingredients to the bowl with the wet ingredients and stir well until a thick, sticky dough forms.
- Use a spoon to drop cookie dough onto the parchment-lined baking sheet, forming any size cookie you like. Allow for space between each mound of cookie dough to provide space for the dough to expand. Bake 12-15 minutes, or until cookies are golden-brown around the edges. Smaller cookies will take less time (11-12 minutes), whereas larger cookies will require more time (15-17 minutes)
Notes
Nutrition
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I made these and they are delicious, however I used homemade super smooth almond butter (all almonds and nothing else) and the mix was really solid and I had to roll them into little balls and squish the cookies and they didn’t spread at all or look like the pictures 🙁
I’m making some sunflower butter now (hurrah for food processors!) and gonna try again to see if that makes a difference.
What would you recommend if the mix is still too thick? I was wondering if perhaps it needs some more fat, so could throw in some coconut oil or maybe another egg? What do you think?
Oh bummer! Does your homemade nut butter have the same consistency as store-bought? I ask because sometimes when I make almond butter it turns out kind of dry, whereas sometimes it turns out creamy and oily like store-bought. I’m wondering if that could be the culprit, although I can’t be sure without having seen your almond butter 😉 I would say add some coconut oil or avocado oil if it happens again. You could also add unsweetened applesauce if you have some on hand. Let me know how round two goes! xoxo
Just made these for Easter breakfast – they were delicious! I ate two pretty quickly ;). Will be nice to have for breakfast and snacks this week. Love your recipes and cookbook!
My kiddos loved them as well.
Wahoo! So happy to hear it, Elizabeth! I love having the cookies around as snacks as well, and I’m psyched to hear you’re enjoying my cookbook! Thank you for the sweet note xoxo
made these last night and they are so delicious. I love that that are not too sweet and full of nutrition… this is my 4th baked goods recipe i have made from you and all are amazing, husband approved !!! (although his fav has been the banana carrot loaf , he isn’t into health foods lol) — yet . so i ordered your book and love it ! I have been bingeing on healthy cookbooks lately and i must say yours is my fav ,, so thanks . 🙂
I’m so happy you like the cookies, Sara! I’ve been addicted to them lately! Also thanks so much for the sweet words and for the support on my cookbook! I hope you love it 😀 xoxo
I’ve been obsessed with both carrot cake and sunbutter lately…absolutely cannot wait to try these!! 🙂
Yaaaas! Let me know how you like them, Brittany! xo
I make your paleo carrot cake every year and a birthday gift to myself haha but these sound so good! Since you bring up eating them for breakfast, I’m wondering if you think it would work to sub a little collagen or protein powder in for some of the almond flour to add some extra protein?
Hi Allie! I’m so happy to hear you love my carrot cake!! It’s one of my favorites, too! Without having tried these cookies using collagen, I can’t be too sure it would work, but my gut says it will. I would replace 1/4 cup of the almond flour with collagen peptides. It the dough seems too wet, you can always add more flour 😀 Best of luck!! xo