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Carrot Cake Protein Cookie Dough Protein Bites

Prep Time: 50 mins
Cook Time:
Total Time: 50 mins
Servings: 12 Bites
Cuisine: Carrot Cake Protein Cookie Dough Protein Bites
Course: Breakfast, Snack, Carrot Cake Protein Cookie Dough Protein Bites

Description

Soft carrot cake flavor makes these cookie dough protein bites sweet, cozy, and easy to snack on without baking. Finely shredded carrot blends into the dough while cinnamon, nutmeg, vanilla, maple syrup, and almond butter give each bite that classic carrot cake taste. Almond flour and protein powder help make them more filling without oats, coconut flour, coconut sugar, or seed oils. The white chocolate drizzle and pecans on top give these bites a sweet frosting style finish while keeping the ingredients simple.

Ingredients

Cookie Dough

  • 1 Cup of Carrots
  • 1/4 Cup of Almond Butter
  • 1/4 Cup of Maple Syrup
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of Almond Flour
  • 1/4 Cup of Vanilla Whey Protein Powder
  • 1 Teaspoon of Ground Cinnamon
  • 1/8 Teaspoon of Freshly Grated Nutmeg

White Chocolate Shell

  • 1 Cup of White Chocolate Chips
  • 1 Teaspoon of Coconut Oil

Garnish

  • 1/4 Cup of Pecans

Equipment

  • Large Mixing Bowl
  • Spoon
  • Dry Measuring Cups
  • Liquid Measuring Cup
  • Measuring Spoons
  • Microplane
  • Saucepan
  • Airtight Container
  • Box Grater

Instructions

  • Finely shred the carrots, then squeeze out the extra moisture with a clean kitchen towel. I blended the carrots in a blender for a finer chop.
  • Add the shredded carrots, almond butter, maple syrup, and vanilla extract to a large mixing bowl.
  • Mix with a spoon until smooth and evenly combined.
  • Add the almond flour, vanilla protein powder, cinnamon, and nutmeg.
  • Mix until a thick cookie dough texture forms. Add more almond flour or add a splash of milk if needed to get the perfect consistency.
  • Shape into 12-16 bites. Add to the airtight container and chill for 20-30 minutes.
  • Add the white chocolate chips and coconut oil to a small saucepan. Warm over low heat, stirring constantly, until smooth.
  • Remove from heat and let the white chocolate cool for 3 to 5 minutes.
  • Dip the bites into the melted chocolate and roll around until fully covered. Place back in the airtight container.
  • Sprinkle the chopped pecans on top before the white chocolate sets.
  • Refrigerate for 20 minutes, or until the drizzle is firm.

Notes

Squeeze the carrots well so the dough does not turn too soft. Use finely shredded carrot instead of diced carrot for the best cookie dough texture. Let the white chocolate cool slightly before drizzling so it sets thicker. Sprinkle the pecans on while the drizzle is still soft so they stick to the top. Phase: Luteal Phase- Supports stronger sweet cravings with protein, healthy fats, warm cinnamon flavor, and a dessert style bite that feels satisfying. Season: Spring- Fresh carrot flavor and classic carrot cake sweetness fit spring cravings while still feeling light enough for a snack. Storage: Refrigerate in an airtight container up to 5 days. Freeze up to 2 months.