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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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.
Love this recipe! A huge hit even among our family members who don’t prefer alternative baked goods. Definitely saved in our go to cookie recipes, especially for my husband!
The nutritional information, is that for one cookie or the whole batch?
Thanks
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As per usual, I find paleo running mama’s paleo recipes are tasty and reliable and therefore don’t waste precious, expensive paleo ingredients. Another hit to add to recipe books. Perfect Easter or anytime treat.
Thanks for all you do!
These were amazing- had to share the recipe with multiple people.
good
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