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Carrot Cake Protein Cookies [Vegan, Gluten-Free]
Carrot Cake Protein Cookies; all the delicious spicy flavors of a carrot cake, but in the convenient, portable size of a cookie! Make into a cookie sandwich and you’ve got one delicious healthy Autumn Snack! They are gluten free, vegan and high in protein!
Ingredients You Need for Carrot Cake Protein Cookies [Vegan, Gluten-Free]
How to Prepare Carrot Cake Protein Cookies [Vegan, Gluten-Free]
- Preheat the oven to 340°F and grease or line with parchment paper an oven tray .
- Grate the carrots. You will need 1-2 large carrots
- In a large bowl, add the oats, protein powder, buckwheat flour, cinnamon, nutmeg, salt, and baking soda. Stir or whisk to combine.
- Add to the bowl the applesauce, sticky sweetener and vanilla extract. Stir well until fully incorporated.
- Fold in the shredded carrots and seed mix.
- Take a Tbsp of batter and roll into a ball. Place the ball onto the cookie sheet and press down. The dough is a little sticky, so if you wet your hands it will help keep the dough from sticking to them.
- Bake for 10 min. or until the center of the cookie is slightly springy to the touch and the dough is no longer sticky.
- Allow the cookies to cool slightly (about 10 min.) and then transfer them to a wire rack to continue cooling...or just go ahead and eat them!
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