These cookies have been a hit with everyone who has tried them. I think they are my favorite cookies I have made to date because I looooove ginger snaps and these remind me of those. High in protein + fiber. Sugar free. Gluten Free. Flour free. Keto friendly (with 3g net carbs per serve). You can make them vegan friendly by adding a plant-based protein powder instead of whey protein, or else just omit the whey protein all together.

I use these sugar free white choc chips in them. If you can’t access these, you can use dark choc-chips or else chop up a bar of sugar free chocolate into chunks.

i have also added extras into these cookies like hemp seeds + cacao nibs- you can get creative! But here is the base recipe:

Makes about 12 cookies.

Ingredients:

1 cup almond flour

3/4 cup finely grated carrot (from 1 medium sized carrot, unpeeled)

1/3 cup almond butter

1/4 cup sugar free white choc-chips

1/4 cup erythretol (or you can use coconut sugar, date sugar or regular sugar. Reduce amount to 2 tablespoons if using stevia or a stevia blend).

2 tablespoons whey protein powder (or protein powder of choice)

1 tablespoon ginger powder

1 tablespoon vanilla essence

1 teaspoon cinnamon powder

1 large pinch salt (omit if using a salted almond butter)

Directions:

Preheat oven to 180C/350F

Add all ingredients to a bowl and stir to combine. Dough may seem a little dry at first however as you keep mixing, the juice from the grated carrot will start to release into the mixture.

Roll dough into golf ball sized balls and place on a greased baking tray.

Press down into the center of the cookies with a fork to slightly flatten. To avoid fork sticking to the cookie you can dip it in water first.

Bake for 25-35 mins or until golden and crispy on the outside.

Allow to cool slightly, then enjoy!

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