Description
These delicious carrot cake protein cookies are flour-free, packed with nutrients, and perfect for a healthy snack or post-workout treat. Made with oats, protein powder, and fresh carrots, they’re soft, chewy, and naturally sweetened.
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup grated carrots (packed)
- 1/4 cup almond butter (or peanut butter)
- 1/4 cup maple syrup (or honey)
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- For the frosting (optional):
- 2 tbsp cream cheese (or dairy-free alternative)
- 1 tbsp Greek yogurt (or coconut yogurt)
- 1 tsp maple syrup
- 1/4 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix oats, protein powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together almond butter, maple syrup, egg, and vanilla extract until smooth.
- Fold grated carrots into the wet mixture, then combine with dry ingredients until a thick dough forms.
- Scoop tablespoon-sized portions onto the baking sheet, flatten slightly, and bake for 12-14 minutes until edges are golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- For frosting (optional): Whisk all ingredients until smooth. Drizzle over cooled cookies.
Notes
Store in an airtight container for up to 5 days. For crispier cookies, bake an extra 2 minutes. Substitute almond butter with sunflower seed butter for nut-free version.