These Carrot Cake Cookies are a healthy one-bowl recipe with your favorite nut butter and grain-free flours. These snack-able treats are paleo friendly and a great breakfast cookie too!
This post was originally published in March 2017. I’ve made updates to the recipe, photos and post (updated March 2020) for an even more delicious cookie! Trust me, you’ll want to try this new and improved version.
It’s officially spring and what I like to unofficially call, CARROT CAKE SEASON!
Of course, we don’t really need a season to enjoy carrot cake but springtime is as good a time as ever.
I’ve been on a huge carrot cake kick and when I remembered this cookie recipe was hiding in the depths of the FMK archives, I had to make these carrot cookies.
I’ve made some minor changes to these healthy carrot cake cookies that ended up changing the original texture, but truly in the best way.
- Before > more bready, soft, kind of like a cross between cake and cookie.
- After > thick, not bready, more cookie-like in texture, topped with coconut butter and so delicious.
If you like the texture of these cashew butter cookies, you will love these carrot cookies too!
And if you liked the very original recipe, I will include the changes in the notes in the recipe card. But if you’re new to this page, try this version! I seriously love them.
Healthy Paleo Carrot Cake Cookies
These Paleo Carrot Cake Cookies are a one-bowl recipe – YES, I know you love those.
Ingredients You’ll Need
The list of ingredients for these carrot cake cookies may look long, but they all get mixed together in one bowl and bake in a matter of minutes!
- Creamy Nut/Seed Butter – Any jar you have in the pantry will work such as almond, cashew or sunflower seed butter. I like to use all-natural nut or seed butter without any added salt or sugars. Or, if you’re like me, use a homemade version!
- Egg – One large, room temperature egg mixes much easier into the batter.
- Oil – Use avocado oil or melted coconut oil – just make sure the rest of your ingredients are room temperature.
- Coconut Sugar – I like the subtle sweetness of coconut sugar, but if you are trying to avoid any added sugars, these carrot cake cookies are actually pretty delicious without it!
- Vanilla Extract – Pure vanilla extract is the good stuff.
- Almond Meal or almond flour- Either will work here for this recipe.
- Coconut Flour – A little goes a long way, so make sure to use the exact amount of coconut flour called for in the recipe.
- Ground Cinnamon + Nutmeg + Ginger – A few spices make everything nice! And they make these cookies taste just like a traditional carrot cake!
- Vital Proteins Collagen Peptides – This is our protein boost! As mentioned before, collagen peptides are a great supplement to incorporate into your diet.
- Chopped Walnuts – I like to slightly crush the walnuts in a storage bag so that there are bits of smaller and larger pieces of walnuts running throughout the cookies.
- Shredded Coconut – Adds delicious tetxure and natural sweetness to the cookies.
- Shredded Carrots – The star of the show! You will need about 2 large carrots, washed, scrubbed and peeled to get the right amount for this recipe.
A One Bowl Cookie Recipe
Guys, these cookies are EASY. You just mix together the wet ingredients in one bowl, then incorporate the dry ingredients, bake and enjoy!
They’re a delicious carrot cake cookie that double as a breakfast cookie.
Step 1 – Mix Wet Ingredients
In a large bowl, add creamy nut/seed butter with sugar, egg, oil and vanilla whisk together until combined. (Use an electric mixer if nut butter is super thick.)
Step 2 – Add Dry Ingredients
Step 3 – Scoop Cookie Dough
Preheat oven to 350ºF and line a large baking sheet with parchment paper or silicone mat.
Use a round tablespoon or medium cookie scoop to drop dough onto a baking sheet, making sure to leave about 2″ apart. Gently flatten cookie dough and shape into a circle, cookies should be about 2″ wide.
Step 5 – Bake
Bake cookies for 7-10 minutes, until slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
A Note About Coconut Sugar
Coconut sugar is a natural sugar that has a low-glycemic index and doesn’t spike your blood sugar like refined white sugar.
I personally LOVE these carrot cake breakfast cookies with the sugar. The flavor is much more balanced. But, if you’re avoiding sugar or just happen to be watching your sugar intake, feel free to omit the coconut sugar entirely. The cookies will be a little less sweet, but still delicious!
Baking Tips & How to Store
- Stick with 36g-40g collagen peptides. About 1/3 cup scooped.
- Grate the carrots on the medium side of your box grater. The smaller sheds bake into the cookies well and kids won’t even notice they’re getting a little boost of veggies in these cookies.
- These carrot cake breakfast cookies keep best stored in an airtight container for up to 4 days or in the fridge for up to 7 days.
- For longer storage, place them in a freezer plastic storage bag, seal tight, label, date and freeze for up to 1 month.
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 1/2 cup creamy nut/seed butter (preferably no oils or sugars added – I use homemade cashew butter)
- 1 large egg
- 2 TBS oil (avocado, liquid coconut oil)
- 1/4 cup coconut sugar* (can leave out if looking to avoid added sugars)
- 1 tsp vanilla extract
- 2/3 cup almond meal or almond flour
- 2.5 TBS coconut flour
- 1/2 TBS ground cinnamon
- 1/4 tsp ground nutmeg, optional
- 1/4 tsp ground ginger, optional
- 36g Vital Proteins collagen peptides** (about 1/3 cup scooped)
- 1/2 cup finely chopped walnuts
- 1/4 cup unsweetened shredded coconut
- 3/4 cup grated carrots, about 2 med-large carrots
- melted coconut butter, for optional glaze
- Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
- In large bowl whisk together (or use electric mixer) creamy nut/seed butter with sugar until combined. Add egg, oil and vanilla extract – mix until combined.
- Add in almond meal, coconut flour, collagen peptides, cinnamon, nutmeg, ginger – stir together then fold in crushed walnuts shredded coconut and grated carrots.
- Use round tablespoon or medium cookie scoop to drop dough onto baking sheet, making sure to leave about 2″ apart. Gently flatten cookie dough.
- Bake cookies for 8-12 minutes, until slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Cookies will be slightly soft, almost doughy but firm. Drizzle with warm coconut butter for an extra hint of sweetness – enjoy!
Any collagen peptides will work in this recipe. You can also leave out the collagen peptides if you prefer. If you try this, let me know how it goes!
Store cookies in airtight container at room temperature for up to 3-4 days. Store covered in fridge for up to 5-7 days.
ORIGINAL RECIPE – If you’ve made the original recipe before and enjoyed them, it called for 3 TBS unsweetened applesauce. This added moisture made the cookies more bready in texture and flatter. You will also need to chill the dough for 20 minutes if going this route. But truthfully I prefer the new version’s texture!
- Serving Size: 1/14
- Calories: 185
- Sugar: 5
- Sodium: 50mg
- Fat: 14
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 3g
- Protein: 9g
- Cholesterol: 13mg
This post post was originally sponsored in partnership with Vital Proteins. As always, all opinions expressed are my own. I only work with brands who I trust, use and can recommend personally. Thank you for your support!