Yummy Paleo Carrot Cake Cookies

Introduction

If you’re after a guilt-free treat that’s both wholesome and packed with cozy carrot cake flavor, these Yummy Paleo Carrot Cake Cookies will be your new favorite. Soft, chewy, and naturally sweetened, these cookies deliver that classic carrot cake nostalgia—without the grains, dairy, or refined sugar.

Perfect for lunchboxes, post-workout snacks, or sharing at potlucks, these cookies are both a family-friendly staple and a crowd-pleasing addition to any gathering.

Deliciously Healthy Paleo Carrot Cake Cookies

What really sets these cookies apart is their unbeatable combination of soft, moist texture and rich, spiced flavor. Shredded carrots, crunchy walnuts, plump raisins, and a warm blend of spices make each bite a delightful balance of sweet, earthy, and nutty. Plus, they’re easy to make, gluten-free, and naturally sweetened with pure maple syrup or honey—meaning you can enjoy dessert anytime, guilt-free.

Prepping Your Ingredients for Maximum Flavor

The key to delicious paleo carrot cake cookies is fresh, finely shredded carrots. Save time and effort with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, which quickly turns carrots into perfectly uniform shreds. Nut flours (almond and coconut) provide a tender texture, while walnuts and raisins complete the classic carrot cake experience.

For extra convenience, use Reynolds Kitchens Brown Parchment Paper Roll to line your baking tray, ensuring easy removal and cleanup.

How to Bake the Perfect Batch of Paleo Cookies

Once your dough is mixed, uniform scooping and spacing on the baking tray make for evenly-baked cookies every time. If you want a hands-off, no-fuss process with a crisp exterior and chewy center, the COSORI Air Fryer 9-in-1, Compact & Large 6-Qt, Grey is perfect for small batch baking—just line the basket with an Air Fryer Paper Liner and bake away!

These cookies are quick to whip up, making them an ideal option for meal prep or spontaneous healthy snacking.

Serving, Storing, and Enjoying Paleo Carrot Cake Cookies

Serve these cookies as they are, or pair with your favorite dairy-free milk or herbal tea. They also travel beautifully—store them in Rubbermaid Brilliance Food Storage Containers to keep them soft and fresh for days, whether in your pantry or packed in a lunch bag.

Perfect for breakfast, snack time, or dessert, these paleo carrot cake cookies will become a household favorite in no time.

Nutritional Information and Serving Size

This recipe yields about 18 cookies. Each cookie delivers a balance of healthy fats, natural sweetness, and protein, clocking in at roughly 120–140 calories. They fit nicely into most clean eating and paleo-friendly approaches.

Yummy Paleo Carrot Cake Cookies (Recap)

Naturally sweetened, subtly spiced, and packed with nourishing mix-ins, these cookies prove that healthy treats can be just as satisfying as their classic counterparts. Enjoy bold carrot cake flavor in a gluten-free, dairy-free package—perfect for snacking or sharing.

Instructions

1. Preheat your oven to 350°F (177°C). Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk eggs, melted coconut oil, maple syrup (or honey), and vanilla extract until smooth.
4. Add the wet mixture to the dry ingredients and stir until a dough forms.
5. Fold in the shredded carrots (use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to shred), raisins, and walnuts until evenly distributed.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand or the back of a spoon.
7. Bake for 13–15 minutes, or until the edges are lightly golden and the centers set. For small batches, try baking with the COSORI Air Fryer 9-in-1 using an Air Fryer Paper Liner.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 4 days.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes