Macro Friendly Carrot Cake Cookies

Macro Friendly Carrot Cake Cookies



  • 2 Cups Shredded carrots
  • 1/4 Cup Plus
  • 2 Tbsp. Brown sugar
  • 4 Tbsp. Organic unsalted butter
  • 1/2 tsp. Grated orange rind
  • 2 Tbsp. Unsweetened applesauce
  • 1 tsp. Pure organic vanilla
  • 1 egg
  • 1/2 Cup Krusteaz gluten free flour
  • 1/2 Cup Kodiak cakes (protein buttermilk pancake mix)
  • 1 tsp. cinnamon
  • 1/4 tsp. Baking soda
  • 1/4 tsp. Baking powder


  • Combine (In a large bowl) shredded carrots with a food processor grater attachment (or handle grater on a medium blade) with brown sugar and melted butter.
  • Next, add grated orange rind, applesauce, vanilla, and egg and stir until thoroughly combined.
  • In a small mixing bowl and flour, cinnamon, baking soda, and baking powder. Gently stir then add to bowl with wet mixture. Stir it again to combine.
  • Drop by rounded spoonful or 1″ cookie scoop into a parchment lined cookie sheet. Bake @350 for 8-9 minutes.
  • They freeze really well too! Allow to cool completely then store in freezer zip lock bag. Heat for 20 seconds and enjoy-