Carrot cake, one of my favorite things in the entire world AND one of the unhealthiest. Today we’re gonna change that with these carrot cake cookies! These cookies are high in fiber, packed with protein, and have enough flavor to satisfy even the biggest sweet tooth (aka mine).
First, take out two bowls…one for your dry ingredients and one for your wet ingredients. If you don’t mix your dry and wet ingredients separately you’ll run the risk of not distributing your dry ingredients evenly. Now in the bowl for your dry ingredients add in 1 cup or 80 grams of rolled oats, 2 scoops or 60 grams of my Baking Protein (or vanilla protein powder), 6 tablespoons or 45 grams of coconut flour, 2 teaspoons of ground cinnamon, and 1/8 teaspoon of salt. Lightly mix those dry ingredients together.
Next, in your wet ingredients bowl (which should be a bit bigger), add in 1 1/2 tablespoons or 21 grams of coconut oil, 2 large egg whites, 2 teaspoons of vanilla extract, and 3 ounces of a sugar free syrup. Mix those wet ingredients together until everything is incorporated.
After that, you’re almost done! Slowly add your dry ingredients into your wet ingredients while mixing everything together. Chop up, process, or grate at least 3 ounces or 85 grams of carrots and fold them in (the more you use, the more powerful the carrot flavor will be). Another option here is that you can fold in anything else you want in your cookies. My favorite thing to pair with these are raisins and white chocolate chips!
Once you’ve folded everything in chill your cookie dough in the fridge for around 20-30 minutes (cover it if you’re putting it in there longer than that). This is also the part where I start to lose self control and 50% of the time secretly take a bite of the cookie dough before putting it in the fridge!
Last, take out a baking sheet and line it with either a silicone baking mat or parchment paper and place/shape your cookies onto the pan. You should get around 12 fairly big cookies.
Bake them on 325F/162C for around 10-13 minutes. Make sure to pull them out immediately or they will dry out.
While they’re in the oven or even while they’re cooling after the oven you can make a really quick cream cheese frosting for them by mixing together 2 tablespoons or 66 grams of a fat free cream cheese, 1/4 container of fat free vanilla Greek yogurt, and 1/2 teaspoon of vanilla extract. They are delicious without the frosting but carrot cake without a cream cheese frosting is like a rainbow without the color!
AmazonBasics Silicone Baking Mats:
Here is the recipe for the cookies:
- 1 Cup (80g) Rolled Oats
- 2 Scoops (60g) TPC Baking Protein (or Vanilla Protein Powder)
- 6 Tablespoons (45g) Coconut Flour
- 2 Teaspoons Ground Cinnamon
- 1/8 Teaspoon Salt
- 1 1/2 Tablespoons (21g) Coconut Oil
- 2 Large Egg Whites
- 2 Teaspoons Vanilla Extract
- 3 Ounces Sugar Free Syrup
- 3 Ounces (85g) Carrots
- White Chocolate Chips and/or Raisins *Optional
Cream Cheese Frosting:
- 2 Tablespoons (66g) Fat Free Cream Cheese
- 1/4 Container Fat Free Vanilla Greek Yogurt
- 1/2 Teaspoon Vanilla Extract
Calories in the WHOLE recipe:
- Calories: 1057
- Fat: 37g
- Saturated Fat: 29g
- Sodium: 482mg
- Carbs: 109g
- Fiber: 26g
- Sugar: 18g
- Protein: 72g
Calories in each cookie (if you make 12):
- Calories: 88
- Fat: 3g
- Saturated Fat: 2.4g
- Sodium: 40.1mg
- Carbs: 9g
- Fiber: 2.1g
- Sugar: 1.5g
- Protein: 6g
How to make:
- Take out 2 bowls (one for your dry ingredients and one for your wet ingredients) and put your Carrots off to the side
- Add all of your dry ingredients into one bowl and lightly mix them together
- Add all of your wet ingredients into the other bowl and mix them together until everything incorporated
- Mix your dry ingredients into your wet ingredients
- Chop up, grate, or process your Carrots
- Fold (lightly mix) your Carrots in and anything else you want
- Chill your cookie dough in the fridge for 20-30 minutes
- Take out a baking sheet and line it with either some parchment paper or a silicone baking mat
- Place and shape your cookies onto your sheet
- Bake them on 325F/162C for 10-13 minutes
- Use a cookie scoop so all your cookies are the same size!
- Keep these in the fridge and they’ll last around a week!