No-bake carrot cake cookies

A quick and easy recipe, perfect for your busy holiday season.

Cal: 125
Fat: 6g
Protein: 6g
Carbs: 14g

Biscuit ingredients: (Serves: 12)

• 1 cup of grated carrots
• ¾ cup quick-cooking oats
• ½ cup pitted dates
• ½ scoop of Shop Santé maple or vanilla ISO protein
• ¼ cup of walnuts
• ¼ cup cashew butter
• 2 tablespoons of chia seeds
• ¼ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp nutmeg
  

Icing ingredients:

• ¼ cup cream cheese
• 1 tablespoon of maple syrup
• ½ scoop of Shop Santé maple or vanilla ISO protein

Steps:

1. Place all the cookie ingredients in a food processor and process until a sticky dough forms.
2. Form 12 small balls using an ice cream scoop.
3. Wet a fork and then lightly flatten balls to form biscuits. Wet the fork again if the balls stick to it. Place in the refrigerator.
4. In a bowl, mix all the icing ingredients until you obtain a smooth texture.
5. Spread the icing over the cookies.
   

Enjoy your food !

The recipe should be kept in the refrigerator.

Tips:

1. You can substitute almond butter for cashew butter.
2. If the texture of the balls is not sticky and thick enough, add oat flakes; they will absorb the extra moisture.

  

Jessy Lemelin, Shop Santé Ambassador (@popotetavie)