Pumpkin Spice Carrot Protein Cookies

These are one of those things that I came up with when I was at home, had some random extra ingredients around (pureed pumpkin and baby carrots) and didn’t really feel like eating those straight.

These are a perfect little dessert made with some more wholesome ingredients. 🙂

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Ingredients:

1 1/2 cup old fashoined oats

4 oz of carrots (about 2 snack packs of baby carrots)

1/4 cup pumpkin (not pumpkin pie filling although that would probably be good)

2 servings vanilla protein powder

1/2 cup pecans, chopped

1/2 tsp nutmeg

1 tsp cinnamon

2 medjool dates, pitted

1/4 tsp vanilla extract

1/4 tsp maple extract

Directions

  1. Pit dates, and rinse carrots
  2. Place all ingredients in the food processor
  3. If the mix is too wet to form into little cookies, add a bit more oats and protein powder, if it is too dry, add a dash of water or a milk of your choice
  4. Bake at 275 for about 10 minutes, or until the bottoms of the cookies are firm – these will not have the same texture, but they should hold together
  5. top with pecan halves! Store in the fridge for up to 1 week or so (they didn’t last longer than that before I ate them so,…..they may last longer)

Enjoy!

 

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