Healthy Carrot Cake Cookies

Course: cookies

Cuisine: American

Keyword: carrot cake cookies, gluten free carrot cookies, paleo cookie recipes

Prep Time: 45

Cook Time: 10

Total Time: 55

Servings: cookies

Calories: 185kcal

Author: Ashley

These Paleo Carrot Cake Breakfast Cookies are healthy, make-ahead breakfast treats that get an extra protein boost from collagen peptides!

Print Recipe

Ingredients

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
36 g 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

Instructions

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!

Notes

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!

Nutrition