Coconut Carrot Protein Cookies


As someone who spends most of her days (and evenings) in front of a computer, I cherish the moments I can peel my eyes away from the screen. I try to take a break every afternoon and most days I find a cup of tea and a snack are the perfect respite. On a recent trip to the little cafe closest to my office I picked up a slice of some carrot coconut bread to go with my tea and was pleasantly pleased. These cookies were my attempt to capture similar flavors in a healthy treat I can make at home and feel good about noshing on often. Coconut Carrot Protein Cookie Stack

Coconut Carrot Protein Cookies
Author: Sarah Rae
  • 2 whole eggs
  • 2 egg whites
  • 2 tbsp melted coconut oil
  • 1 medium mashed banana
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/2 cup coconut flour
  • 1/4 cup protein powder (I used Cinnamon Roll Perfect Fit)
  • 1 tsp baking powder
  • 1-2 tbsp non-dairy milk (optional)
  • 2 tbsp chia seeds
  • 1/2 cup shredded carrot
  • 1/2 cup shredded coconut or coconut flakes
  1. First preheat your oven to 350 degrees Fahrenheit.
  2. Next mix all ingredients through the maple syrup together until just combined.
  3. Then add in the coconut flour, protein powder and baking powder. If the dough seems too dry add in 1-2 tablespoons of non-dairy milk and mix again.
  4. Finally add in the chia seeds, shredded carrot and coconut and gently stir in.
  5. Form the dough into cookie shapes and place on a lightly greased baking sheet.
  6. Bake for 15 minutes (maybe more, maybe less depending on your oven) then allow to cool completely before enjoying or storing in the fridge for snacks throughout the week.

*Adapted from these Power Cakes' Power Cookies

Pre-baked Coconut Carrot Protein Cookies

Coconut Carrot Protein Cookies