Carrot cake, one of my favorite desserts AND one of the unhealthiest. Today, we change that! This Carrot Cake Oatmeal Protein Cookies recipe is healthy AND delicious! These cookies are high in fiber, packed with protein, and have enough flavor to satisfy even the biggest cravings.
First, take out two bowls. You’ll need one for your dry ingredients and one for your wet ingredients. The bowl for your wet ingredients should be big enough to hold all of your ingredients.
If you don’t mix your dry and wet ingredients separately for this recipe you’ll run the risk of not distributing your dry ingredients evenly.
Carrot Cake Protein Cookies Ingredients
In the bowl for your dry ingredients, add 1 cup of rolled oats, 2 scoops of protein powder, 6 tablespoons of coconut flour, 2 teaspoons of ground cinnamon, and 1/8 teaspoon of salt.
Lightly mix those ingredients together.
In the bowl for your wet ingredients (the bigger one), add 1 1/2 tablespoons of coconut oil, 2 large egg whites, 2 teaspoons of vanilla extract, and 3 ounces of a sugar free syrup.
Mix those ingredients together until everything is incorporated.
You’re almost done! Slowly add your dry ingredients into your wet ingredients while mixing everything together.
Once everything is mixed together, chop, process, or grate at least 3 ounces of carrots and fold (lightly mix) 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 carrot cake oatmeal protein cookies. My favorite thing to pair with these? Raisins and white chocolate chips!
Move your protein cookie dough to the the fridge for around 20-30 minutes to chill. You’ll want to cover it if you plan on leaving it in there longer than that.
This is also the part where I start to lose self control and take a bite of the protein cookie dough before putting it in the fridge. Don’t do this!
While your dough is chilling, take out a baking sheet and line it with either a silicone baking mat or parchment paper.
Last, place and shape your cookies onto your pan. I like to use a cookie scoop but your hands will work just as good.
You should get around 12 fairly big cookies.
Bake them on 325F/162C for around 10-13 minutes. Keep an eye on them and make sure to pull them out immediately or they’ll dry out!
Carrot Cake Protein Cookies Frosting
While your carrot cake oatmeal protein cookies are in the oven, you can make a really quick healthy cream cheese frosting for them.
All you do to make this is mix together 2 tablespoons of fat free cream cheese, 1/4 container of fat free vanilla Greek yogurt, and 1/2 teaspoon of vanilla extract.
These are delicious without the frosting but carrot cake without a cream cheese frosting is like a rainbow without the color!
Looking for dinner? Try our Easy White Chicken Chili recipe next!
Carrot Cake Oatmeal Protein Cookies
What We Used
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- 1 Cup Rolled Oats
- 2 Scoops Protein Powder - Vanilla
- 6 Tablespoons Coconut Flour
- 2 Teaspoons Ground Cinnamon
- ⅛ Teaspoon Salt
- 1 ½ Tablespoons Coconut Oil
- 2 Large Egg Whites
- 2 Teaspoons Vanilla Extract
- 3 Ounces Syrup - Sugar Free
- 3 Ounces Carrots
- White Chocolate Chips - and/or Raisins *Optional
- 2 Tablespoons Cream Cheese - Fat Free
- ¼ Container Greek Yogurt - Fat Free Vanilla
- ½ Teaspoon Vanilla Extract
- 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
- Calories: 1057
- Fat: 37g
- Saturated Fat: 29g
- Sodium: 482mg
- Carbs: 109g
- Fiber: 26g
- Sugar: 18g
- Protein: 72g
- Calories: 88
- Fat: 3g
- Saturated Fat: 2.4g
- Sodium: 40.1mg
- Carbs: 9g
- Fiber: 2.1g
- Sugar: 1.5g
- Protein: 6g
Very good, but I think I’ll add 2 tblspns of brown sugar blend next time around to bump it up a notch. Thanks for the recipe!
What kind of sugar free syrup are you using ?
I believe either Maple Grove or Cary’s!
Hi Derek. Your desserts all look so yummy! I just have one question – if I sub whey protein powder for egg protein powder, will it turn out the same?
Hi Reaghan! Yes, it should be fairly close as long as the powder isn’t too “eggy” flavored!
Excellent! Thank you! 😀
Lazy rainy Sunday afternoon and Derek posts a new recipe and I have all the ingredients in house, figured it was a no brainer to make these. These are fantastic cookies and the frosting is a definite must since it is only adding minimal calories. DISCLAIMER, you will eat at least 1 cookie in the dough alone while making these. I think the next batch i will make extra dough with pasteurized egg whites and throw it in some vanilla ice cream. Thanks for another great dessert recipe Derek