Dessert

Carrot Cake Protein Cookies is for Dessert.

Carrot Cake Protein Cookies takes several minutes to prepare.

Carrot Cake Protein Cookies takes several minutes to cook.

Carrot Cake Protein Cookies makes 10 servings.

The ingredients for Carrot Cake Protein Cookies are:

1 cup Quacker Oats uncooked
1 serving Biotrust Vanilla Cream Protein Powder (2 scoops)
45 gram(s) Organic Better Body Foods Coconut Flour 2 tbsps=16grams 1/4cup=32grams
2 tsp Cinnamon, ground
.125 tsp Salt
1.5 tbsp Carrington Farms Coconut cooking oil
92 gram(s) Crystal Farms All Whites liquid egg whites 3 tbsps=46grams
2 tsp Vanilla Extract
85 gram(s) C&H Organic Blue Agave Nectar
85 gram(s) Baby Carrots
40 gram(s) Great Value Raisins
1 oz 1/3 Less Fat Great Value Neufchatel Cheese
42 gram Great Value Nonfat Vanilla Greek Yogurt
.5 tsp Vanilla Extract

Here is how you make Carrot Cake Protein Cookies:

Take out two bowls (one for your dry ingredients and one for your wet ingredients) and put your carrots off to the side. Add all of your dry ingredients into one bowl and lightly mix them together. Add all of your wet ingredients into the other bowl, and mix them together until everything is incorporated. Then mix the dry ingredients into your wet ingredients and the shreeded carrots as well. Chill your cookie dough in the fridge for 20 - 30 minutes. Take out a baking sheet, and line it with either some parchment paper or silicone baking mat. Place and shape your cookies onto your sheet. Bake them on 325 for 10 - 13 minutes. Blend cream cheese, vanilla non-fat Greek yogurt, and vanilla extract and smear over cookies after baked and cooled.Serving Size:?6

The nutritional information for Carrot Cake Protein Cookies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 143.7

• Total Fat: 4.6 g
• Cholesterol: 5.1 mg
• Sodium: 79.7 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 3.3 g
• Protein: 5.5 g