¼ cup (30g) Two Islands Vanilla Pea Protein Powder
⅓ cup rolled oats
1 tbsp coconut flour
¾-1 tsp ground cinnamon
⅛-¼ tsp ground ginger
⅛ tsp ground nutmeg
Pinch of cardamom (optional)
1 tsp powdered stevia (or sub other sweetener to taste)
½ tsp baking powder
⅓ cup mashed ripe banana (~1 medium-large banana)
½ cup finely shredded carrot (~2 carrots)
1½ tbsps coconut oil, melted
¾ cup raw cashews (soaked for 30 min in very hot water to soften)
Cashew Cream Frosting*
3 tbsps (25 g) vanilla pea protein
¼ cup almond milk (or sub other neutral-flavored milk)
1 tbsp fresh lemon juice
1½-2 tbsps honey (to taste; or sub maple syrup to make it vegan)
1 tbsp coconut oil, melted
½ tsp vanilla extract
Small pinch salt
*Makes a big enough batch for leftovers
- Start by making the cashew cream so it has time to thicken in the fridge. Simply blend all of the ingredients in a blender/food processor until creamy.
- Taste and add more honey or lemon juice if desired. Keep in an air-tight container in the fridge for up to 4-5 days. Note that there will be quite a bit of cream leftover after topping the cookies; it’s also delicious with pancakes, muffins/cupcakes, or spread on puffed rice crackers/toast!
- For the cookies, preheat the oven to 180ºC. Combine the wet ingredients in a large bowl before stirring in the dry (adding the spices to taste).
- Shape 8-9 cookies, flattening them to desired size as they won’t really spread. Bake for 12-13 minutes, until no longer wet to the touch. Allow to fully cool before topping with the cashew frosting.