Description

These Paleo Carrot Cake Protein Cookies are perfect for dessert or snacks on the go!

Ingredients

Scale

3/4 cup tigernut flour
1/4 cup + 2 tbsp shredded coconut (plus extra for topping)
1/4 cup apple, finely diced
1/2 cup carrot, finely shredded
2 tbsp collagen peptides ( I used Vital Proteins)
2 tsp cinnamon
1/4 tsp baking soda
1/4 cup coconut oil
2 tbsp tigernut butter (this , homemade , or sub almond butter for non AIP)
1 egg (sub gelatin egg for AIP… see notes below)
Optional – 2 tbsp dried cranberries or raisins (omit for lower sugar)

Instructions

Preheat the oven to 375 F and line a baking sheet with parchment paper
Combine the tigernut flour, shredded coconut, apple, carrot collagen, cinnamon, baking soda , and optional dried fruit in a bowl and mix well
Next, stir in the coconut oil and tigernut butter
Finally mix in the egg (or gelatin egg for AIP… see notes)
Form the batter into cookies (you should have about a dozen) and space them evenly on the baking sheet
Bake for 15 minutes and place on a cooling rack for 15-20 minutes. Sprinkle with extra shredded coconut if desired.
Enjoy immediately or store in the fridge for 2-3 days

Notes

*For AIP, sub the 1 egg for 1 gelatin egg. Here are the instructions – FIRST, Add 1/4 cup of water to a small sauce pot and slowly pour over 1 tbsp gelatin. You don’t want any large clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat. NEXT, Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. If it’s too watery, the cookies will not work. Add the gelatin egg to the mixture immediately and mix to combine. *

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Prep Time: 5
Cook Time: 15

Nutrition

Serving Size: 1 cookie
Calories: 107
Fat: 8.3g
Carbohydrates: 4.4g
Fiber: 1.1g
Protein: 3.5g