CARROT CAKE PROTEIN COOKIES
One thing I hadn't made in Carrot Cake Flavor yet was protein cookies! So here are some Carrot Cake Protein Cookies with white chocolate chips. They're full of grated carrot, sweet spices, and hearty oats. These yummy cookies are also flourless, gluten-free, low in sugar, and high in protein!
Oh and I also have recipes for Carrot Cake Protein Muffins (vegan), Carrot Cake Protein Cheesecake (vegan), Spiced Carrot Cake Protein Cupcakes (made with whey), Collagen Protein Carrot Cake (Paleo), Carrot Cake Protein Donuts, and Carrot Cake Overnight Protein Oatmeal (vegan). Yes, I love carrot cake and I cannot lie!
These Carrot Cake Protein Cookies get their protein from LIV Body Lean Vegan Protein in Pumpkin Pie flavor. I just love how the spiced flavor complements all things carrot cake. This protein is also free of artificial additives and absolutely delicious! You can use my code NOEXCUSES for 20% off all LIV Body products :)
If you use whey protein instead, you may need to omit the water since vegan protein tends to be more absorbent than other proteins.
I used quick oats in this recipe. If you need this recipe to be gluten-free, be sure to use certified gluten-free oats. I also recommend buying organic since oats are one of the higher pesticide residue crops. Glyphosphate (Roundup) is also sprayed on conventional oats as a drying agent! No thank you!
These cookies are sweetened with a brown sugar alternative. Any calorie-free brown sugar substitute works, but I really like Truvia Sweet Complete brown sugar alternative. Other options include Lakanto Golden monk fruit, Swerve Brown erythritol, Sukrin Gold, or regular brown sugar if you don't care about the added sugar.
If you're allergic to almonds, try cashew butter or sunflower seed butter! If you don't need these to be dairy-free, you can use just unsalted butter. Finally, the egg white can be substituted for one tablespoon of ground flaxseed with two tablespoons of warm water.
Okay, here's the printable recipe for these Carrot Cake Protein Cookies! I hope you'll rate and comment below if you try them :)
This post contains affiliate links and is sponsored by LIV Body.
Carrot Cake Protein Cookies
These Carrot Cake Protein Cookies have white chocolate chips, grated carrot, sweet spices, and hearty oats. They're also flourless, gluten-free, low in sugar, and high in protein!
1/2 cup (60g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Pumpkin Pie flavor, code NOEXCUSES for 20% off)
1/4 cup organic quick oats (can use gluten-free)
3 tbsp. calorie-free brown sugar* (I used Truvia Sweet Complete Brown)
1/2 tsp. ground cinnamon
- 1/8 tsp. baking soda
Dash ground nutmeg
Dash ground ginger
- 1/3 cup grated carrots
3 tbsp. almond butter*
3 tbsp. vegan buttery spread*
2 tbsp. (1 large) egg white (or 1 tbsp. ground flaxseed + 2 tbsp. water)
2-3 tbsp. water
1/4 cup white chocolate chips (can use sugar-free or dairy-free)
*See blog post for substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through ground ginger) in a medium mixing bowl.
Add grated carrot and other wet ingredients (through water) and mix until a thick dough is formed.
Fold in white chocolate chips (optional).
Using rounded tablespoons, form 12 cookie dough balls, then place on a parchment-lined baking sheet and press flat slightly.
Bake cookies for 10-15 minutes until soft but not wet in the middle.
Let cookies cool then enjoy! Leftovers will keep in the fridge in an airtight container at least a week.
Calories (per cookie, without optionals): 71kcal, Fat: 4.7g, Sat fat: 0.9g, Carbs: 3g, Fiber: 1g, Sugar: 1g, Protein: 5g, Sodium: 118mg
Calories (per cookie, with optionals): 85kcal, Fat: 5.6g, Sat fat: 1.4g, Carbs: 4g, Fiber: 1g, Sugar: 2g, Protein: 5g, Sodium: 120mg
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