Paleo Carrot Cake Cookies

Megan Olson

"These decadent paleo carrot cake cookies taste like carrot cake and take just minutes to make! Made with almond flour, carrots, coconut, and cinnamon and no refined oil or sugar, these cookies are grain free, gluten free, paleo, and vegan with a low-calorie option too. Top with Reddi-wip® or coconut whip for a tasty and healthy treat! Store in the refrigerator so that the cookies maintain their structure."
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37 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
  2. Mix maple syrup, cinnamon, almond extract, baking soda, and salt together in a bowl with an electric mixer. Add almond flour 1/2 cup at a time, mixing until combined. Mix in coconut oil 1 tablespoon at a time. Fold carrots and coconut into the batter with a spatula.
  3. Drop 12 portions of the batter onto the baking sheet using an ice cream scoop. Flatten gently with the palm of your hand.
  4. Bake in the preheated oven until golden, about 12 minutes. Cool on the baking sheet, about 10 minutes. Transfer to a cooling rack.


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