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Protein Almond Cookies

By Teresa Cutter

Protein Almond Cookies
Protein Almond Cookies

What's great about it

A breakfast cookie from my Healthy Baking Cookbook that’s not too sweet and rich in protein. Enjoy as a portable breakfast with filtered coffee or a hot or ice Turmeric Latte.


Makes 12 cookies

160 g (1/2 cup) almond butter or peanut butter

60 ml (1/4 cup) extra virgin olive oil or butter

1 teaspoon gluten-free baking powder

90 g (1/4 cup) raw honey

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

180 g (1 3/4 cups) rolled oats, blended into flour

160 g (1 cup) raw almonds, whole or roughly chopped


Espresso Cream (optional)


300 g ricotta, firm

2 tablespoons espresso coffee, chilled

1 tablespoon organic maple syrup



  1. PREHEAT your oven to 160 C fan-forced.
  2. MIX almond butter, olive oil, baking powder, honey, cinnamon and vanilla into a mixing bowl until combined.
  3. ADD oats and almonds then mix through to form a nutty dough.
  4. DUST the dough lightly with rolled oats to prevent sticking.
  5. ROLL the dough into a log shape and place in to the freezer for at least 30 minutes to 1 hour.
  6. CUT into rounds and arrange on a baking tray.
  7. BAKE for 30 minutes until golden and allow to cool before serving.


To make the cream


  1. WHISK the ricotta, coffee and maple syrup in a bowl until smooth.
  2. SANDWICH cookies with the cream.



Notes and Inspiration

Enjoy these cookies on their own or sandwiched with the Espresso Cream for a truly decadent cookie.

Substitute espresso with Healthy Chef Naked Chocolat.

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