Carrot Cake Collagen Cookies (Gluten-free)

Three collagen cookies topped with cream cheese and pecans stacked with more cookies and shredded carrot behind them.

Carrot Cake Collagen Cookies (Gluten-free)

Indulge in a childhood favorite with this healthy dessert twist! All the flavor of carrot cake bit with a but more fuel. These protein cookies come with 6 grams of protein but no one will notice, they’re that good!

Course Dessert

Cuisine American

Keyword collagen recipe, cookies,

Prep Time 5

Cook Time 20

Cooling time 30

Total Time 55

Servings

Calories 102kcal

Author Shelby Stover

Equipment

Ingredients

¾ cup Gluten-free Baking Flour
1.5 tbs Gluten-free Baking Flour
⅓ cup Carrot very finely grated
¼ cup Collagen powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Baking powder
1 Egg
⅓ cup Honey
1 tbs Avocado oil
1.5 tbs Dairy-free milk

Instructions

Preheat the oven to 325 degrees Fahreheit.
Mix all the dry ingredients into one bowl.
One by one, add in the wet ingredients and mix until thick and combined.
Stir in the shredded carrot.
Use a small trigger ice cream scoop to portion the protein cookies onto a baking sheet.
Bake for 20 minutes.
Remove from the oven and let cool fully before frosting.

Video

Notes

You do need both the ¾ cup and 1 tbs of baking flour for the recipe. I’ve tested just above and just below but this makes them have the BEST texture.
Frost the cookies with dairy-free cream cheese frosting.
The cookies are super soft coming out of the oven so be careful and let them cool.
Because of the collagen powder, they do get a bit crunchy after a day.
Make sure they are fully cooled before frosting them or the frosting will run. Try not to frost them until the day you're serving them though.
They firm up in the fridge, if making them in advance, heat them slightly, let them cool, and then frost them. They firm up a bit if stored too long and taste best at room temperature.
Protein powder cannot be used in place of collagen powder.

Nutrition