Crunchy on the outside, gooey on the inside and packed with protein, these Protein Carrot Cake Cookies With Cream Cheese Stuffing are seriously yummy.

Ingredients

  • 90g USN BlueLab 100% Whey Protein, Carrot Cake flavour
  • 100g oat flour or blended oats
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • Pinch of salt
  • 50g carrot, grated
  • 100g smooth nut butter
  • 80g honey or maple syrup
  • 20g melted butter
  • 8 tsp cream cheese

USN BlueLab 100% Whey Protein is a premium, high-quality blend of whey protein isolate, concentrate and hydrolysate for prime muscle development. The range includes various consumer-inspired flavours.

Method

  1. Preheat oven to 175°C and line a baking tray.
  2. Freeze 8 teaspoons of cream cheese on a plate for 20–30 mins.
  3. In a large bowl, mix USN Carrot Cake Whey, oat flour, baking soda, spices, and salt.
  4. Add grated carrot, nut butter, honey/maple syrup, and melted butter. Mix into a thick dough. Let sit 5–10 mins if too wet, or add milk if too dry.
  5. Divide dough into 8. Flatten one piece, place frozen cream cheese in the centre, seal and shape into a thick cookie. Repeat with the remaining cookie dough.
  6. Place cookies on tray and bake for 9–11 mins, until edges are set but centres are soft. Don’t overbake.

Recipe by @nourishing.niki and @USN_SA