carrot cake protein cookies
One of my favorite things about the spring is one of my favorite desserts gets it’s time to shine–CARROT CAKE. There’s just something about the slight spice to the cake in combination with the cream cheese frosting. YUM!
While I’d love to eat carrot cake every day of the week…that’s just not in line with some of my goals. So, I adapted my favorite dessert to be more macro-friendly with an extra boost of protein!
NOTES: I used monkfruit sweetener to keep these lower in fats. You can use regular sugar, or a sugar/truvia blend if you prefer. Also, if you’d prefer to use all oat flour, you can sub out the coconut flour and just use 3/4 cup oat flour. The texture of the cookies will not be quite as soft, but still good!
MACROS: 1g f / 12g c / 5g p (makes 24 cookies, macros per cookie)
Ingredients:
Ingredients for the cookies:
1 cup Greek yogurt
2/3 cup monkfruit sweetener (or sugar)
2 egg
2 tsp vanilla extract
1/2 cup oat flour
1/4 cup coconut flour
1 scoop Vanilla Protein (I like iheart macros – you can use my code “BratSnacks” for 10% off!)
1 tsp baking soda
1/2 tsp cinnamon
Dash of nutmeg
Dash of ginger
1 large carrot, grated (about 1/3 cup)
1/2 tsp salt
extra carrot and cinnamon for topping!
Ingredients for the icing:
1/2 cup Greek yogurt
4 oz reduced fat cream cheese
1 scoop Vanilla Protein (again, iHeart Macros!)
1/4 cup powdered monkfruit sweetener or powdered sugar
Directions:
Preheat oven to 350* and prepare a cookie sheet.
Mix together wet ingredients: Greek yogurt, monkfruit (or sugar), eggs, & vanilla. Then, add your dry ingredients: oat and coconut flour, protein powder, baking soda, spices, carrot, and salt. Mix until thoroughly combined.
Using a cookie scoop, scoop dough into 12 cookies. Bake for 12ish minutes or until set. Repeat with second set of 12 cookies.
While your cookies bake, mix together the frosting ingredients until smooth.
Allow cookies to cool. Once they have cooled, add frosting to a ziploc bag, snip the corner, and add a drizzle of frosting to each cookie. Top with more carrot shavings and cinnamon.
Enjoy!
**cookies keep best in the fridge! I put mine in Tupperware int he fridge to keep the frosting in tact
