The holiday season is one of my favourite times of year. From family gatherings to delicious food, there’s a lot to get excited about, including the Carrot Cake Cookie recipe I’m about you share with you all!
If you’re like me and always looking to support digestive health then this recipe is perfect for you! (But they’re also perfect for you if you just want a delicious cookie.) These are gluten-free, dairy-free, and free of refined sugars. All wholesome, healthy ingredients over here!

Paleo Carrot Cake Cookies


  • 1/2 cup almond or other nut butter
  • 1/2 cup shredded carrot
  • 7-8 medjool dates, pitted, diced into tiny pieces + soaked in warm water 10 mins, drained
  • 2 eggs
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt


  1. Preheat oven to 325F.

  2. Add all ingredients to medium sized bowl.

  3. Stir until combined, ensuring date pieces are evenly pressed into the batter to distribute the sweetness.

  4. Drop heaping spoonfuls of batter onto parchment-lined baking sheet, flattening into circular shapes with spoon if needed.

  5. Bake for 10-12 mins or until lightly firm when pressed.

  6. Let cool and transfer to plate or store in airtight container for up to 1 week. Best kept refrigerated.

Recipe Notes

For additional sweetness, add 2 tbsp honey or maple syrup to batter!
For additional flavour/crunch, add 1/4 cup chopped pecans to batter.
Watch the how-to video below: