I have been thinking about carrot cake lately, and I just so happened to have some shredded carrots in my fridge. Not enough for a whole cake, but plenty for some Healthy Carrot Cake Cookies with Cream Cheese Protein Frosting!
I whipped up an easy cookie batter with Jamie Eason's vanilla whey protein concentrate. It tastes great, and I knew it would add great flavor to these protein cookies!
They have a cake-like texture, but bake up in only 10 minutes! Quick, easy, and all the flavor of carrot cake! Be sure to use a whey that bakes well, like this one. For simple recipes like this, it really makes a difference in the results!
And don't forget the cream cheese frosting! These Carrot Cake Protein Cookies with Cream Cheese Protein Frosting will be your new favorite. Give them a try!
- ⅓ cup natural vanilla whey protein powder 34g
- 1 tablespoon coconut flour 7g
- ½ cup cooked mashed carrots (1 cup (113g) uncooked)
- 2 tablespoons unsweetened applesauce 28g
- 2 packets stevia 2g
- 2 dashes ground cinnamon
- a pinch of sea salt
- ¼ teaspoon baking powder 1.2ml
- 1 tablespoon chopped walnuts 7g
- Best if ingredients are at room temperature.
- 2 tablespoons non-fat Greek yogurt 28g
- 2 tablespoons natural vanilla whey protein powder 13g
- 2 tablespoons Neufchâtel cheese 28g
- 1 packet stevia 1g
- Preheat oven to 325F (163C).
- Except for the walnuts, mix all cookie ingredients until well combined.
- Add in the walnuts.
- Spoon onto parchment-lined cookie sheet as 4 cookies. Use the back of your spoon to shape, if necessary.
- Bake for 8 minutes, and check to see if the cookies are firm. If not, check every 1-2 minutes and remove from oven when firm. Do not overbake!
- While cookies cool, begin to make the frosting my mixing the Greek yogurt and whey protein.
- Add in Neufchâtel cheese and stevia. Mix well.
- Frost cooled cookies, and enjoy! Store in the refrigerator.
Also, Neufchâtel cheese is marketed as "⅓ less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.
Coconut flour is very drying, but almond meal (flour) is not. In this recipe since we aren't using very much, you might be able to get away with 2 tablespoons almond flour. Otherwise I'd suggest 1 1/2 - 2 tablespoons oat flour. Hope that helps!
Thanks for writing in!
Can I use almond flour instead of coconut?