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
- Preheat oven to 175°C and line a baking tray.
- Freeze 8 teaspoons of cream cheese on a plate for 20–30 mins.
- In a large bowl, mix USN Carrot Cake Whey, oat flour, baking soda, spices, and salt.
- 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.
- 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.
- 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
