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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 flourtapioca flour, or arrowrootbaking soda fine sea saltground cinnamongingernutmegsmooth almond butter or cashew butterrefined coconut oilmaple sugar, or coconut sugarpure vanilla extractegg 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
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. Prep Time: 20 minutesCook Time: 10 minutesCooling time: 20 minsCourse:Baking/DessertCuisine:Gluten-free, grain free, PaleoKeyword:breakfast, carrot cake, carrots, cookies, gluten free, paleoServings: 14 cookies
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Ingredients
1 1/3cupsblanched almond flour1/4cuptapioca flour3/4teaspoonbaking soda1/4teaspoonfine sea salt2teaspoonsground cinnamon1/4teaspoonginger1/4teaspoonnutmeg1/4cupsmooth almond butter or cashew butter1/4cuporganic refined coconut oilsoft but solid1/2cupmaple sugaror coconut sugar1teaspoonpure vanilla extract1large egg1cupshredded carrotswater squeezed out in paper towels
Mix ins:
1/2cupraisins1/3cupchopped 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
Calories: 200kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 12mgSodium: 114mgPotassium: 146mgFiber: 3gSugar: 8gVitamin A: 1547IUVitamin C: 1mgCalcium: 57mgIron: 1mg
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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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