LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Carrot Cake Cookies

Carrot Cake Cookies

Have a couple too-ripe bananas rotting away on your kitchen counter? Yeah, me too. Usually I’ll toss them in the freezer, but my freezer bag is full. Next I turn to banana bread, which is a truly delicious use of over ripe bananas. But, I’m not being as active this month, so banana bread would be an unwelcome addition to my diet right now. Sol… I started to experiment to use up these bananas and also make something that would fit into my current eating.

I call these cookies, because they are baked and on the sweet side, but they are far from your traditional cookie. .



  • 2 Eggs

  • 2 Uber Ripe Bananas

  • 4 tbsp Maple Syrup

  • 1 1/2 cup Almond Flour

  • 1 cup Brown Rice Krispie Cereal (GF)

  • 2 Carrots, shredded

  • 1/2 cup Walnut Pieces

  • 1/2 cup Coconut Shred

  • 1/2 cup Raisins

  • 2 tbsp Coconut Oil

  • 2 tbsp Maca

  • 4 scoops Vital Protein Collagen

  • 1/4 tsp Cinnamon

  • 1/8 tsp Allspice, Ginger, & Cardamom

  • 1 tsp Baking Powder

  • 1 tsp Vanilla Extract

  • 1/2 tsp Salt

How To:

Heat the oven to 350 degrees. Spray a baking sheet with coconut oil or line with parchment. Use a stand mixer to mash the eggs, banana, and maple syrup. Add in all the other ingredients and mix well until completely mixed. Use a small cookie scoop to make little lumps of batter on the baking tray. Bake 12-15 minutes. Enjoy!

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