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Carrot Cake Protein Cookies [Clean, Vegan, GF] and Bermuda on the Off-Season What to Eat... And A Dash of Cinnamon #bermuda #travel #carrotcake #protein #cookies #healthytreat #breakfast #carrots #easyrecipe #glutenfree #cleaneating #vegan

Carrot Cake Protein Cookies [Clean, Vegan, GF]

Prep Time 7 minutes
Cook Time 7 minutes
Total Time 14 minutes
Servings 14 cookies (approximately)
Author AZ@...And A Dash of Cinnamon

Ingredients

  • 1/3 cup old fashioned oatmeal ground into flour
  • 1 scoop vanilla protein powder
  • 1 T almond butter
  • 1 T psyllium husk powder
  • few dashes cinnamon
  • 1 dash ginger
  • 2 dashes nutmeg
  • 1/4 t vanilla
  • 1 small carrot shredded
  • handful raisins
  • small handful walnuts broken into pieces
  • water/liquid of choice

Instructions

  1. Preheat your oven to 350 degrees and grease a cookie sheet

  2. Grind your oatmeal into flour and then mix it into a bowl with the following dry ingredients including the protein powder, nutmeg, cinnamon, and pysllium husk powder. 

  3. Shred your carrot and add to the mixture along with the vanilla extract and almond butter and mix. 

  4. Fold in your raisins and walnut pieces

  5. Slowly add water until a cookie batter forms

  6. Spoon out your cookies onto the cookie sheet, flatten to your desired size (they will not spread or raise much)

  7. Cook for approximately 7 minutes or until slightly brown and cripsy on the edges

  8. Eat and enjoy!

Recipe Notes

I like to make my on the thinner side so that 1. I get more cookies out of a batch and 2. They are crispy on the outside and are slightly chewy on the inside. If you want them to be more chewy then I recommend leaving them on the thicker side when placing them on the cookie sheet.