Healthy Carrot Cake Cookies

Name: Healthy Carrot Cake Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 16 cookies
Ingredients: 1/2 cup creamy nut/seed butter; 1 large egg; 2 TBS oil; 1/4 cup coconut sugar*; 1 tsp vanilla extract; 2/3 cup almond meal or almond flour; 2.5 TBS coconut flour; 1/2 TBS ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 36 g Vital Proteins collagen peptides**; 1/2 cup finely chopped walnuts; 1/4 cup unsweetened shredded coconut; 3/4 cup grated carrots; melted coconut butter

User Reviews

3.8

12 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
16 cookies
Calories
185 kcal
Course
Baked Goods
Cuisine
American

Healthy Carrot Cake Cookies

Iris Warren

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These Paleo Carrot Cake Breakfast Cookies are healthy, make-ahead breakfast treats that get an extra protein boost from collagen peptides!

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Ingredients

Servings

1/2 cup creamy nut/seed butter preferably no oils or sugars added - I use homemade cashew butter
1 large egg
2 TBS oil avocado, liquid coconut oil
1/4 cup coconut sugar* can leave out if looking to avoid added sugars
1 tsp vanilla extract
2/3 cup almond meal or almond flour
2.5 TBS coconut flour
1/2 TBS ground cinnamon
1/4 tsp ground nutmeg optional
1/4 tsp ground ginger optional
36 g Vital Proteins collagen peptides** about 1/3 cup scooped
1/2 cup finely chopped walnuts
1/4 cup unsweetened shredded coconut
3/4 cup grated carrots about 2 med-large carrots
melted coconut butter for optional glaze

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Instructions

Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
In large bowl whisk together (or use electric mixer) creamy nut/seed butter with sugar until combined. Add egg, oil and vanilla extract – mix until combined.
Add in almond meal, coconut flour, collagen peptides, cinnamon, nutmeg, ginger – stir together then fold in crushed walnuts shredded coconut and grated carrots.
Use round tablespoon or medium cookie scoop to drop dough onto baking sheet, making sure to leave about 2" apart. Gently flatten cookie dough.
Bake cookies for 8-12 minutes, until slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Cookies will be slightly soft, almost doughy but firm. Drizzle with warm coconut butter for an extra hint of sweetness – enjoy!

Notes

Any collagen peptides will work in this recipe. You can also leave out the collagen peptides if you prefer. If you try this, let me know how it goes!
Store cookies in airtight container at room temperature for up to 3-4 days. Store covered in fridge for up to 5-7 days.
ORIGINAL RECIPE – If you've made the original recipe before and enjoyed them, it called for 3 TBS unsweetened applesauce. This added moisture made the cookies more bready in texture and flatter. You will also need to chill the dough for 20 minutes if going this route. But truthfully I prefer the new version's texture!

Nutrition Information

Show Details

Serving 1/14 Calories 185kcal (9%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 13mg (4%) Sodium 50mg (2%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 185 kcal

% Daily Value*

Serving	1/14
Calories	185kcal	9%
Carbohydrates	10g	3%
Protein	9g	18%
Fat	14g	22%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Cholesterol	13mg	4%
Sodium	50mg	2%
Fiber	3g	12%
Sugar	5g	10%