Since I’m slightly obsessed with carrot cake, obviously I made them into cookies too. This recipe is gluten, egg and dairy free, and makes 5 decently sized cookies!
Ingredients:
- 1/2 cup shredded carrots
- 1 1/2 tbsp almond butter
- 1 1/2 tbsp coconut yogurt
- 1 tbsp almond milk
- 1 1/2 tbsp maple syrup
- 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water)
- 2 tbsp coconut sugar
- 1/4 cup vanilla protein powder
- 1/4 cup + 1 tbsp gluten free all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp all-spice
- 1/4 tsp ginger
Frosting:
- 1 tbsp lemon juice
- 1/3 cup coconut yogurt
- 1/4 cup vanilla protein powder
- 1 tbsp maple syrup
Toppings:
- 4 tbsp chopped walnuts
Directions:
1. Preheat the oven to 350F and line a baking sheet with non-bleached parchment paper.
2. Pulse the carrots in a food processor a few times until it’s a “grated” texture. Add it to a medium bowl with the almond butter, maple syrup, coconut sugar, yogurt, flax egg and almond milk. Mix until combined with zero lumps.
3. Mix in the protein, flour, baking powder, cinnamon, all-spice and ginger; mix until a thick batter has formed.
4. Use a spoon and your hands to divide the batter into 5 cookies, placing them on the baking tray with room in between. Bake for 15 minutes, or until golden brown. Set aside to cool.
5. Whisk frosting ingredients together until smooth, then top the cookies and sprinkle with chopped walnuts! ENJOY! 🥕
With love,
Brie
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