Spiced Protein Carrot Cake cookies

Spiced Protein Carrot Cake cookies is the first recipe in my Protein Christmas edition.

Talking about Christmas, I decided to make them different this year. We all hear the complaints about extra weight that people put on during the insane Christmas dinners, parties, eating sweet presents… afterwards stuffing in delicious grandma’s cake and drinking Christmas wine. Yes… that is fun! But… complaints afterwards are no go…

So, what if we make Christmas foods in a healthier manner. What if we make them not so dense in calories, sugar free and without unnecessary fats? These we could still eat enjoying the taste of Christmas, also give sweets as presents to our friends or simply serve on our table for the guests and family.

Personally, I cannot imagine Christmas without cookies! For me Christmas smells of ginger, nut-meg, vanilla, dried fruits… and brownish carrot cake or cookies…

Thus, I came up with a recipe of Spiced Protein Carrot Cake cookies. These are soft sugar free cookies, with increased amount of protein and real Christmas elements: spices and dried fruits. I  also threw in some dark chocolate chips into them… It’s Christmas time, so a small chocolate gift in a cookie will not harm you…

This recipe makes 2 full baking plates. However, the cookies are melting in mouth! They are really delicious and tempting, so they will disappear quickly!

We ate most of them in one day… while some went to my beloved gym as gift for the personal. If it’s Christmas, it means gifts for all ❤Spicy Protein Carrot Cake cookies

Love, peace and cookies!

Ingredients:

Makes huge plate of cookies

100g oat flour

100g Vanilla Protein Powder (you may add even more of it…)

0.5 tsp baking powder

3/4 cup grated carrots

2 eggs

60g coconut oil (I suggest using: 40-70g coconut oil)

60-90g stevia sugar

vanilla extract

1 tsp gingerbread spice mix

2 tsp cinnamon

0.5-1tsp ground nut meg

salt

some dried papayas (optional: or nuts, or any other dried type of fruits)

some dark chocolate chips (optional: you may leave it out, but runny chocolate is a true holiday pleasure!)

 

Directions:
  1. Combine eggs, melted coconut oil, stevia sugar, vanilla extract, and beat on medium-high speed with a hand mixer until light and fluffy, about 5 minutes.
  2. Add the gingerbread spice mix, cinnamon, ground nut meg, salt and beat for a few seconds to fully incorporate. Try the dough… if you are missing more spices, you are welcome to add those at this point.
  3. Add the protein powder, oats, baking powder and beat until just combined, less than 1 minute. Add the carrots and beat to incorporate. Add the optional dark chocolate chips, dried papayas and beat again.
  4. Using a tablespoon, scoop out apprx. 1,5 tbsp of dough and place it on a baking sheet. Form medium size cookies. Refrigerate the dough for at least 3 hours before baking. Dough is  soft and moist, but it will chill and get firm.
  5. Preheat oven to 180 degrees. Place the 2 baking sheets filled with cookies into the oven.  Cookies will be fine to eat within 9-10 minutes, if you want them more crispy, then bake them up to 15 minutes.
  6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. But if you can’t wait cookies are really tasty as they are warm too, give them a try!
Nutrition facts:

I made 2 baking plates filled with these cookies. From the photos I counted at least 45 cookies in total. The exact calorie amount depends on the size of your cookies, but lets say it was 45 cookies.