Description
These delicious carrot cake protein cookies are flour-free, packed with wholesome ingredients, and perfect for a healthy snack or post-workout treat. They’re soft, chewy, and full of warm spices!
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
- 1/2 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 optional glaze:
- 2 tbsp Greek yogurt (or coconut yogurt)
- 1 tbsp cream cheese (or dairy-free alternative)
- 1 tsp maple syrup
- 1/4 tsp vanilla extract
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mix oats, protein powder, cinnamon, nutmeg, ginger, and salt.
- 3. In another bowl, whisk together grated carrots, almond butter, maple syrup, egg, and vanilla until smooth.
- 4. Combine wet and dry ingredients, stirring until a thick dough forms.
- 5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly (cookies won’t spread much).
- 6. Bake for 12-14 minutes until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a rack.
- 7. For the glaze (optional): Whisk all glaze ingredients until smooth. Drizzle over cooled cookies.
Notes
Store in an airtight container for up to 5 days. For crispier cookies, bake an extra 1-2 minutes. Substitute raisins or walnuts for added texture. Nutrition facts exclude optional glaze.