Carrot Cake Protein Cookies with Cream Cheese Protein Frosting

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Carrots, cooked

• Canned Goods

  • 2 tbsp Applesauce, unsweetened
  • 1/2 cup Vanilla whey protein powder, natural

• Condiments

  • 3 packets Stevia

• Baking & Spices

  • 1/4 tsp Baking powder
  • 2 dashes Cinnamon, ground
  • 1 tbsp Coconut flour
  • 1 pinch Sea salt

• Nuts & Seeds

  • 1 tbsp Walnuts

• Dairy

  • 2 tbsp Greek yogurt, non-fat
  • 2 tbsp Neufchatel cheese

Found on proteincakery.com

Description

Ingredients

• 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)

Directions

• 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.

Nutrition