Gluten Free Carrot Cake Cookies (With Maple Glaze)

These Paleo Carrot Cake Cookies with a Maple Glaze are the perfect treat to make for your Easter holiday celebration. This gluten free carrot cake cookie recipe yields soft and chewy cookies, is easy to make and packs all the flavor of a traditional carrot cake in an easy-to-serve form.

Paleo Carrot Cake Cookies with Maple Glaze 

Carrot Cake Cookies with Maple Glaze

Easter weekend is here! While traditional carrot cake or a carrot cake loaf is standard, let’s switch it up this year! Everyone loves a good cookie, and a soft carrot cake cookie topped with the most delicious maple glaze is just guaranteed to be a hit of the dessert table. Guaranteed. 

Paleo Carrot Cake Cookie Dough

These cookies are wonderful for any carrot cake lover; and personally, since we don’t actually celebrate Easter in our home, can vouch that they are perfect for any occasion. These cookies are: lightly sweetened, packed with delicious add-ins, soft, and topped with a decedent frosting.

Gluten Free Carrot Cake Cookies

Want other paleo desserts with veggies? Try these favorites:

Carrot Cake Cookie Recipe

Carrot Cake Cookie Recipe

Carrot Cake Cookies with Vanilla Maple Frosting

Prep Time 10 min Cook Time 10 min Yields 12

Ingredients

Add-ins

  • 1/4 cup or more chocolate chips (Enjoy Life's or your favorite dark chocolate chunks)
  • 1/3 + 2 tbsp grated carrots
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins

Vanilla Maple Frosting

Directions

  • Preheat oven to 350
  • In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt
  • In a small mixing bowl combine egg, honey, oil, and vanilla
  • Combine bowls and mix well, add your add-ins of choice and mix well
  • Drop tablespoons of dough on a lined baking sheet (I cover mine with parchment paper )
  • Bake for 10 minutes (undercooked), 10-12 (not undercooked)
  • While baking, mix together (using your KitchenAid or hand-mixer) all frosting ingredients until creamy, taste and adjust sweetness as desired
  • Let cool completely, frost, and serve!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    P.S. Here are the cookies with the old frosting from 2015!

    Carrotcakecookies_maplefrosting10

    The BEST Paleo Bread [VIDEO]

    This recipe is one of my most popular paleo recipes for good reason! It is the BEST paleo bread recipe. These ultimate paleo sandwich rolls are ones that everyone will love. They are gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, they are simple to prepare!

    Paleo Bread Recipe Sliced

    How to make paleo bread

    I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc.

    Paleo Bread Recipe Video:

    Paleo Sandwich Bread with deli meat

    My ‘Everything Bagel’ Cauliflower Rolls are a huge hit around the web. But let’s be real, just like cauliflower pizza crusts, they are still cauliflower. They can’t really taste like pizza (or bread). So I bring you: The Ultimate Paleo Sandwich Rolls. Trust me. 

    Paleo Dinner Rolls on plate in sandwich

    Can you see that texture? Easy, breezy sandwich rolls. Trust me!

    Other Paleo Bread recipes: 

    How to use the bread:

    holding delicious paleo bread

    What kind of bread can you eat on the Paleo diet?

    Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! I like using this  combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

    Paleo Sandwich Bread

    Prep Time 7 min Cook Time 15 min Serves 4

    Ingredients

    Directions

    • Preheat oven to 350°F.
    • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt.
    • Add in eggs and apple sauce and mix to combine.
    • Place round molds or large mason jar lids on a baking sheet and grease well.
    • Pour batter into molds until almost at the top, a little less.
    • Bake for about 15 minutes, or until a toothpick comes out clean*
    • Let cool slightly, slice in half, and serve.
    • Store in the refrigerator.

    Recipe Notes

    1. *Baking time might vary slightly based on how thin or thick you make your rolls
    2. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
    3. Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
    4. For 1 roll:
      Calories: 167
      Total Carbohydrate 17.3g
      Sugars 2g
      Protein 5.9g
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    The BEST Paleo Pancakes [VIDEO]

    Pancakes should be fluffy, golden, and loaded with your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect paleo pancake recipe base, ever. They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!

    Paleo Pancakes Recipe with SyrupThe BEST Paleo Pancakes

    I used to experiment a lot more with protein pancakes (with banana), 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.

    Can you use almond meal instead of almond flour?

    Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!

    What can you use instead of applesauce?

    Pumpkin puree will work as a sub for the applesauce!

    Paleo Pancakes with almond flour

    This recipe is tried and true, and is loved by so many of you! Read through the comments below for a glimpse of reader reactions!

    Is maple syrup allowed on paleo diet?

    I drizzle these pancakes with good quality maple syrup! Maple syrup, in its natural, unprocessed form, is paleo and is a great alternative to white sugar. Always look for good quality, 100% pure maple syrup!

    Watch the video here:

    Looking for other paleo breakfast recipes?

    How do you make paleo pancakes

    Fluffy Paleo Pancakes

    Prep Time 5 min Cook Time 10 min Yields 2

    Ingredients

    • 1/2 cup blanched almond flour
    • 1/2 cup tapioca flour
    • 2 eggs
    • 1/4 cup unsweetened applesauce
    • 1 tsp baking powder
    • 1/2 tsp vanilla
    • Add-ins of choice

    Directions

    • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
    • Add in eggs, applesauce, and vanilla- mix to combine
    • Heat grass-fed butter in a skillet over medium heat and pour in batter
    • Let cook for 3-4 minutes on each side or until golden brown
    • Continue with remaining batter
    • Transfer to a plate and serve
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    Lexi’s Weekly Dinner Plan Week 56

    Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen
    Happy holidays from all of us here at LCK! This week’s Dinner Plan is filled with my favorite holiday EATS! From Apple Cider Braised Chicken to Slow Cooker French Onion Soup, this meal plan will definitely not disappoint!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen

    Monday: Christmas Day

    Tuesday: Christmas Leftovers

    Wednesday: Loaded Eggplant [dairy-free, grain-free, paleo-friendly, vegetarian]

    Thursday: Gluten-Free Hidden Veggie Mac & Cheese [grain-free, gluten-free, egg-free]

    Friday: Leftovers

    Saturday: Apple Cider Braised Chicken [one-pot, grain-free, gluten-free, refined sugar-free]

    Sunday: NYE + Slow Cooker French Onion Soup [grain-free, dairy-free and paleo-friendly if you omit the cheese]

    Grab your free printable shopping list HERE!

    Cook from the Lexi’s Clean Kitchen Cookbook this holiday season!

    Apps: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Spinach Dip-Stuffed Mushrooms on page 116, The Ultimate Meat & Cheese Board, Easy Chorizo and Kale Soup on page 130, Shredded Brussels Sprouts Salad on page 154, Winter Harvest Salad on page 138, and The Best Shrimp Cocktail on page 92 are my go-tos!

    On The Side: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Caramelized Butternut Squash on page 220, and Creamy Mashed Roots Two Ways on page 238

    Cocktails: Apple Cider Sangria on page 256

    Main Dishes: Holiday Desserts: Nanny’s Potted Chicken on page 160, Balsamic Braised Short Ribs on page 204, and Maple-Crusted Salmon on page 186

    Holiday Desserts: Crunchy Chocolate Cookies on page 294, Brown Butter Apple Crisp on page 308, and Pear Tartlets on page 290


    As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

    Lexi’s Weekly Dinner Plan Week 54

    Lexi's Weekly Dinner Plan Week 54 [paleo-friendly] | Lexi's Clean Kitchen

    This week’s Dinner Plan is filled with easy and delicious meals that are perfect for the busy week ahead! The Slow Cooker Chicken and Veggie Dinner is one of my go-to simple and delicious comfort foods to make in the fall and winter! It will definitely not disappoint!

    New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

    Meal Plan Graphic Week 54 [paleo-friendly] | Lexi's Clean Kitchen

    Monday: Slow Cooker Chicken and Veggie Dinner [paleo-friendly, grain-free, gluten-free]

    Tuesday: Gluten-Free Classic Potato Latkes [30 minutes or less, dairy-free, paleo-friendly]

    Wednesday: Mediterranean Meal Prep Bowls [vegetarian, gluten-free, grain-free]

    Thursday: Leftovers

    Friday: Broccoli Rabe and Sausage Pasta [30 minutes or less, egg-free, nut-free, paleo-friendly]

    Saturday: Out

    Sunday: Tomato, Eggplant, and Chickpea Ragout [30 minutes or less, egg-free, nut-free, paleo-friendly]

    Grab your free printable shopping list HERE!

    Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

     


    As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

    Low Carb Paleo Chicken Parmesan [VIDEO]

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    This Low Carb, Paleo Chicken Parmesan made with almond flour is a healthier version of your favorite Italian comfort food dish! It’s breaded to perfection, flavorful, and cooked just right, while also being gluten-free, grain-free, keto, and paleo-friendly! Made in partnership with Shenandoah Valley Organic!

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean KitchenLow Carb Chicken Parmesan [Paleo-Friendly]

    Chicken parm was my go-to growing up. I ordered it EVERYWHERE. Chicken parmesan platters, subs, you name it, I ordered it! If you’ve tried the Eggplant Parm from my cookbook, you know I take these kinds of dishes VERY seriously.

    I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised, which I LOVE.

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan!

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!

    Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

    If you like this recipe, try these other chicken recipes:

    Watch the video: 

    Low Carb Chicken Parmesan

    Prep Time 15 minutes Cook Time 30 minutes Serves 4

    Ingredients

    • 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
    • 1 egg
    • 1 tablespoon water

    For the Breading

    Everything Else

    • 1 cup marinara sauce of choice
    • 1 cup fresh mozzarella cheese
    • Fresh basil, for garnish

    Directions

    1. Pat chicken dry and season generously with salt and pepper.
    2. In a bowl whisk together the egg and water.
    3. In a shallow bowl or plate, whisk together almond flour and seasoning.
    4. Dredge chicken in egg mixture, then into breading mixture.
    5. Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains.
      Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
    6. Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

    Recipe Notes

    Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!