Who wouldn’t love cookies for breakfast? These paleo carrot cake breakfast cookies are packed with nutrition plus they’re filling and so tasty! They’re dairy free, grain free, refined sugar free and great for easy breakfasts and snacks.
Carrot cake breakfast cookies. What makes these cookies breakfast cookies, though?!
A completely valid question!
My answer, is that they’re packed with nutritious things!
Ingredients like nuts, fruit, almond butter, eggs, and of course – carrots!
Are we getting those breakfast vibes, yet?
These cookies also store well so they’re perfect to make ahead of time to grab in the morning.
Let’s get into the details so you can make them ASAP!
What You Need to Make These Carrot Cake Cookies
If you’re familiar with grain free baking, you’ll likely already have many of the ingredients for these cookies.
Here’s everything you’ll need:
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- fine sea salt
- ground cinnamon
- ginger
- nutmeg
- smooth almond butter or cashew butter
- refined coconut oil
- maple sugar, or coconut sugar
- pure vanilla extract
- egg
- carrots
Mix ins:
- raisins
- pecans
How to Make Carrot Cake Breakfast Cookies
Preheat your oven to 350°F and line 2 large cookie sheets with parchment paper.
Have your ingredients prepped (the carrots) and ready to go. In a large bowl, combine the almond flour, tapioca flour, baking soda, salt and spices; set aside.
In a separate large bowl, using an electric hand mixer, beat together the nut butter with the coconut oil until smooth, then beat in the maple sugar, vanilla extract and egg until well combined.
Stir in the shredded carrots, then fold in the dry mixture until a cookie dough forms. Stir in the raisins and chopped pecans (both are optional).
If the dough is too sticky to scoop, place it in the refrigerator for 10 minutes.
Scoop the dough evenly onto the cookie sheets about 2” apart to make 14-15 cookies.
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until set and beginning to turn light golden brown.
Cool on the cookie sheets for 5 minutes, then carefully transfer to wire racks to cool completely.
How to Store These Carrot Cake Cookies
Store leftover cookies in a lidded container at room temperature for up to 2 days, or refrigerate to keep longer.
The cookies will stay soft and chewy when in a covered container.
For a crispier cookie, store them loosely covered at room temperature.
I hope you enjoy these cookies as much as my family does!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Carrot Cake Breakfast Cookies
Paleo Carrot Cake Breakfast Cookies
Ingredients
- 1 1/3 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 cup smooth almond butter or cashew butter
- 1/4 cup organic refined coconut oil soft but solid
- 1/2 cup maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup shredded carrots water squeezed out in paper towels
Mix ins:
- 1/2 cup raisins
- 1/3 cup chopped pecans
Instructions
-
Preheat your oven to 350°F and line 2 large cookie sheets with parchment paper.
Have your ingredients prepped (the carrots) and ready to go. In a large bowl, combine the almond flour, tapioca flour, baking soda, salt and spices; set aside.
-
In a separate large bowl, using an electric hand mixer, beat together the nut butter with the coconut oil until smooth, then beat in the maple sugar, vanilla extract and egg until well combined.
-
Stir in the shredded carrots, then fold in the dry mixture until a cookie dough forms. Stir in the raisins and chopped pecans (both are optional).
-
If the dough is too sticky to scoop, place it in the refrigerator for 10 minutes. Scoop the dough evenly onto the cookie sheets about 2” apart to make 14-15 cookies.
-
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until set and beginning to turn light golden brown.
-
Cool on the cookie sheets for 5 minutes, then carefully transfer to wire racks to cool completely. Store leftover cookies in a lidded container at room temperature for up to 2 days, or refrigerate to keep longer.
-
The cookies will stay soft and chewy when in a covered container. For a crispier cookie, store them loosely covered at room temperature.
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Pumpkin Chocolate Chip Cookies
Banana Blueberry Breakfast Cookies
Favorite Paleo Chocolate Chip Cookies
One Bowl Peanut Butter Cookies
Chewy Cinnamon Apple Pecan Cookies
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Did I miss the instructions??
Question Michelle,
Since my grandson has a nut allergy, what flour do you recommend to substitute for Almond Flour? Can I use the Measure to Measure type from the grocery store?
You may be able to use tiger nut flour as a nut free replacement. I think with the GF flour blends you would need less overall.
There are no directions on this that I can see. Would love to try and make them, they sound really good!
Apologies – it’s updated now!
These are definitely happening this afternoon. I’m not gonna lie…I have intentions of making some kind of dairy-free cream cheese frosting to lightly drizzle on the tops. That probably puts them more into cupcake land, but…whatever 😜 Thanks for getting me through my first 1 1/2 years of Paleo-living!
taste good but very flat and fragile
Can you make these into muffins?
Delicious! 🙂
I made those spontanously, though I had no almond flour, so used tigernut flour (which is the usual base for my pancakes, too), and it worked just fine. Dough was quite sticky yet firm, and the cookies have the shape of little mounds 🙂 Consistancy: yummie!
Thanks for the recipe!
The whole family Ioves them!
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These breakfast cookies were a hit at work and they loved them. I didn’t have pecans but I did use walnuts.
Paleo carrot cake breakfast cookies are a great combination. I love carrot cake
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They were very dry. Is there something I can add to make them a little more moist?
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Thank you! I just tried this recipe and it turned out great.
I love this cookies on my Breakfast !
I just used 3/4 c coconut sugar and they were plenty sweet. Texture and taste are perfect!
On the 3/4 c sugar- that was with the recipe doubled 😉
Wow, these carrot cake cookies look absolutely delicious! I love the idea of adding carrot to the batter to give them an extra kick of flavor. And who doesn’t love a good cookie? I can’t wait to try making these myself. Thanks for sharing the recipe Rihanna Superbowl Jumpsuit
This is easy to make and very inexpensive. Also very healthy cookies. https://www.carypavers.com/Concrete-Driveway
What a wonderfully satisfying and flexible recipe!
At the recommendation of our naturopath, we’ve started a Paleo journey for the next few months and breakfasts have been ROUGH. These cookies have made mornings bearable!
Due to a huge list of toddler food sensitivities, we’ve had to sub in tigernut flour for almond flour, arrowroot starch for tapioca starch, and avocado oil (and a little extra nut butter) for coconut oil and the cookies STILL turned out amazing. You’ve truly saved the day! Thank you!
Very nice Post
Your recipes impress me so much that no one else has come up with them.