Introducing Carrot Cake Cookies! 🥕 Easter might be in the rearview, but my carrot cake cravings are still going strong. Let’s keep the festive vibes alive!
- 1 cup grated carrot (100g)
- 1/3 cup Biscoff spread (90g)
- 1/4 cup coconut yogurt (60g)
- 1/4 cup maple syrup (75g)
- 1/4 cup coconut sugar (75g)
- 1 cup Macr0Mike salted caramel protein powder (80g) (use code 'amb-mon' for 10% off)
- 1 cup GF plain flour (120g)
- 2 tsp cinnamon
- 1/4 tsp all-spice
- 1/2 tsp baking soda
- 1/2 cup butter (100g)
- 2 tbsp Biscoff spread (40g)
- 1/4 cup pure icing sugar (30g)
- 1/4 cup Macr0Mike salted caramel protein powder (20g)
- Caramel sauce/Biscoff
- Chopped nuts
- Preheat the oven to 165 degrees Celsius (fan-forced) and line a tray with baking paper.
- In a medium bowl, combine grated carrot, Biscoff, yogurt, syrup, and sugar. Mix until smooth and lump-free.
- Add protein, flour, cinnamon, all-spice, and baking soda. Mix until a thick batter forms.
- Divide the dough into 9-10 balls, place on the tray, and shape into your desired size and thickness (they won't spread much).
- Bake for 15 minutes or until golden. Let them cool.
- For the frosting, beat butter and Biscoff in a medium bowl until combined. Add sifted sugar and protein, beat until light and fluffy.
- Spread or pipe the icing on each cookie, top with chopped nuts, and indulge! 🍪✨
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
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