Carrot Cake Protein Breakfast Cookies
Soft and lightly spiced, these carrot cake protein breakfast cookies are naturally sweetened with dates and maple syrup. Made with oats, grated carrot, and vegan protein powder, they’re perfect for a quick breakfast or snack on the go. No refined sugar, no oil, and just one bowl needed!
Servings: 12 Cookies
Calories: 140kcal
Cost: $4
Ingredients
- ½ cup unsweetened applesauce 120 ml
- ¼ cup peanut butter 60 g
- 3 tablespoons maple syrup 45 ml
- 1 tablespoon ground flaxseed 7 g
- 2½ tablespoons water 37 ml
- 1 teaspoon vanilla extract optional (5 ml)
- 1 cup rolled oats 90 g
- ½ cup almond flour 48 g
- 1 scoop unflavored vegan protein powder about 30 g
- 1 teaspoon ground cinnamon 2.5 g
- ½ teaspoon ground ginger 1 g
- ¼ teaspoon ground nutmeg 0.5 g
- ½ teaspoon baking powder 2 g
- Pinch of salt
- ½ cup finely grated carrot 55 g
- ¼ cup finely chopped soft dates 40 g
- 2 tablespoons chopped walnuts 15 g
- Optional: 1 tablespoon shredded coconut or hemp seeds 6–8 g
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the applesauce, peanut butter, maple syrup, flaxseed and water mixture, and vanilla extract (if using).½ cup unsweetened applesauce, ¼ cup peanut butter, 3 tablespoons maple syrup, 1 tablespoon ground flaxseed, 2½ tablespoons water, 1 teaspoon vanilla extract
- Add the rolled oats, almond flour, protein powder, cinnamon, ginger, nutmeg, baking powder, and salt. Mix until well combined.1 cup rolled oats, ½ cup almond flour, 1 scoop unflavored vegan protein powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon baking powder, Pinch of salt
- Let the dough rest for 5 minutes to thicken slightly.
- Fold in the grated carrot, chopped dates, walnuts, and optional shredded coconut or hemp seeds.½ cup finely grated carrot, ¼ cup finely chopped soft dates, 2 tablespoons chopped walnuts, Optional: 1 tablespoon shredded coconut or hemp seeds
- Scoop the dough into 10–12 cookies and place them on the prepared baking sheet. Flatten each one slightly.
- Bake for 14–16 minutes, or until the bottoms are lightly golden and the cookies are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Estimated Nutrition per Serving (1 cookie, 1/12 of recipe):
- Calories: ~140 kcal
- Protein: ~6 g
- Carbohydrates: ~15 g
- Sugars: ~6 g (from dates, maple syrup, applesauce)
- Fiber: ~3 g
- Fat: ~7 g
- Saturated Fat: ~1 g