Secret Recipe Club and Carrot Cake Cookies

Secret Recipe Club Monday!

I’m running around my house with my hands up in the air.

Can you tell I’ve had my coffee this morning?


Here’s a little insight to my life lately.

I am trying to become a registered dietician.

To say that I love my classes is an understatement.

One class in particular is full of awesome projects, where I get to design my own menus/dinner parties/ and create recipes…with pictures!

I mean, do they know I’m a food blogger?

This is right up my alley.

Anyway, I spent all weekend “studying,” errrr…baking.

Am I really going to school for this?


I was extra excited about my recipe which comes from Heather, the lovely blogger behind Join Us, Pull Up a Chair.

I just love Heather’s blog, which is all about her adventures in the kitchen with her kids.

She has a huge variety of recipes to choose from, soooooo you can imagine that I was stuck having to choose only one!

Then, I found it.

Now, y’all know one of my favorite cakes is Carrot Cake…so Heather’s Carrot Cake Cookies have got to be the best thing ever invented.

I can’t even.

Y’all…the best thing is that these are healthier carrot cake cookies.

But you’d never know!


It’s like Heather knows me…she stuffed these with coconut.


I mean, come on!


I made a few changes to the cookies because I have been having some issues with almonds lately.


So, I simply substituted coconut flour for the almond flour.


Because coconut flour has a thicker consistency I added 2 eggs.


Because I’m a coconut freak I topped each cookie w/ drizzled coconut butter.


Y’all…these cookies taste just like carrot cake.


They are super soft and chewy too!


All I need now is a good cup of coffee.


Maybe a good book or


a marathon of real housewives of whatever.



5.0 from 1 reviews
Carrot Cake Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Soft, cake-like cookies chock full of carrots and coconut with all the flavors of a traditional carrot cake. Top w/ coconut butter for extra delicious-ness! Gluten-free, paleo, nut-free, refined sugar-free.
  • 2 large eggs, at room temperature
  • 6 T. melted coconut oil
  • ¼ c. pure maple syrup
  • ½ tsp. pure vanilla extract
  • 6 T. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. baking soda
  • ¼ t. salt
  • 1 cup carrots, finely shredded
  • ½ c. unsweetened, shredded coconut
  • coconut butter, melted, for drizzling
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the eggs, coconut oil, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, cinnamon, baking soda, and salt until a cookie dough forms.
  4. Fold in the carrots and coconut.
  5. Drop the dough by rounded tablespoons on to the cookie sheet. I used 2 tablespoons per cookie. Then, use the palm of your hand to slightly press down on the top of each cookie. These cookies will not spread.
  6. Bake for 10-12 minutes, or until slightly golden.
  7. Let cool completely and drizzle with melted coconut butter.