Paleo Carrot Cake Cookies
Prep Time
6 mins
Cook Time
14 mins
Chill time
30 mins
Total Time
50 mins
Servings: 14 cookies
Calories: 141 kcal
Ingredients
- 1-1/2 cups Bob’s Red Mill Superfine Almond Flour
- 1/2 cup Bob’s Red Mill Arrowroot Flour
- 3/4 cup shredded carrots
- 1/3 cup Simple Truth Organic Unsweetened Coconut Flakes
- 1/2 cup Simple Truth Organic Seedless Raisins
- 1/3 cup Vitacost Organic Maple Syrup
- 1 egg
- 3 Tbsp. Vitacost Organic Extra Virgin Coconut Oil, melted
- 2 Tbsp. Now Foods Organic Flax Seed Meal
- 4 tsp. ground cinnamon
- 2 tsp. Frontier Co-Op Vanilla Extract
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. Bob’s Red Mill Baking Soda
- 1/2 tsp. Pamela's Gluten-Free Baking Powder
- 1/4 tsp. Redmond Real Salt
Instructions
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In large mixing bowl, combine dry ingredients.
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In small mixing bowl, whisk wet ingredients. Transfer wet ingredients to dry mixture and mix until fully incorporated.
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Fold shredded carrots and raisins into dough. Preheat oven 350 degrees F.
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Cover bowl and chill in refrigerator for 30 minutes.
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Once chilled, use cookie scoop or use hands to make 14 evenly sized dough balls.
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Evenly space dough balls onto parchment-lined baking sheet. Bake 12-14 minutes.
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Cool on baking sheet for a few minutes. Then, transfer cookies to wire rack to cool completely before serving.
Recipe Notes
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Nutrition Facts
Paleo Carrot Cake Cookies
Amount Per Serving (2 cookies)
Calories 141
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 11mg4%
Sodium 71mg3%
Potassium 138mg4%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 1165IU23%
Vitamin C 0.7mg1%
Calcium 51mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.