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!

Paleo Carrot Cake Cookies

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

  1. Combine all dry ingredients in a large mixing bowl and mix together well.
  2. In a small mixing bowl, whisk all wet ingredients together.
  3. Add wet ingredients into dry mixture and mix until fully incorporated.
  4. Fold shredded carrots and raisins into the dough.
  5. Preheat your oven to 350 degrees, cover the bowl and chill in the fridge for 30 mins.
  6. 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.
  7. Bake until done, about 12-14 mins. Let cool for a few mins. on the baking sheet
  8. before turning onto a wire rack to continue to cool.
  9. Remove cookies from wire rack and serve.
http://www.paleopaparazzi.com/2019/04/paleo-carrot-cake-cookies/

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.