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Carrot Cake Protein Brekkie Cookie

Cake for brekkie? Well... how about our Carrot Cake Protein Brekkie Cookie? With all the delicious flavours of carrot cake, this cookie is packed full of healthy ingredients to keep you going all morning. Approximately 17g protein and only 7g carbs.

6 jumbo cookies

1/2 packet (175g) of Plant Based Protein Cookie Mix 1 heaped teaspoon cinnamon 1 heaped teaspoon allspice 1 heaped teaspoon ginger 1 grated carrot (120g) 1/2 cup chopped walnuts (60g) 1/3 cup pumpkin seeds (pepitas) or sunflower seeds 2 Chia 'Eggs' or 2 eggs 1/3 cup coconut oil, melted (80g)

Preheat a fan-forced oven to 160°C and line a flat tray with baking paper. Make the chia 'eggs' 15 minutes ahead of time. Check out How to make a chia egg replacement. Once it has set it should be gel-like and thick. Place all dry ingredients (cookie mix, spices, grated carrot, nuts and seeds) in a large bowl and combine. Add the wet ingredients (prepared chia 'eggs' and coconut oil) to the dry mix and combine well. Cookie mixture should be crumbly but hold together when rolled into a ball. If the dough is too crumbly, add a tablespoon of milk of choice. Take a heaped tablespoonful of the mix, roll into a ball, then flatten and shape the edges. Place on your lined baking tray. Repeat process for the remaining mix. Place cookies in preheated oven and bake for 25-30 minutes or until golden brown. Remove from oven and transfer to a cooling rack. --Notes You can use 2 x real eggs in place of Chia 'Eggs' or use Orgran No Egg Replacer. Check out How to use an Egg Replacer. Nutrition is based on Chia 'Eggs' and pepitas.