Paleo Carrot Cake Breakfast Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, cake-like cookies made with almond and tapioca flours, spiced like carrot cake with cinnamon and ginger, studded with raisins and pecans. Perfect for an on-the-go breakfast or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 1/3 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 cup smooth almond butter (or cashew butter)
- 1/4 cup organic refined coconut oil (soft but solid)
- 1/2 cup maple sugar (or coconut sugar)
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup shredded carrots (water squeezed out in paper towels)
- 1/2 cup raisins
- 1/3 cup chopped pecans
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 122mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.