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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.

Ingredients

Makes 12 cookies

160 g peanut butter or almond butter

60 g butter soft butter

1 teaspoon baking powder

90 g (1/4 cup) raw honey

1 teaspoon vanilla extract

pinch of sea salt

150 g oat flour

150 g nuts (your choice almonds, macadamia, peanuts)

handful rolled oats for rolling

 

Espresso Cream (optional)

300 g firm strained ricotta or cream cheese

2 tablespoons espresso coffee or coffee powder

1 tablespoon maple syrup or raw honey or your choice of sweetener

Method

 

  1. PREHEAT your oven to 160 C fan-forced.
  2. MIX peanut butter, butter, baking powder, honey, salt and vanilla into a mixing bowl.
  3. ADD oat flour and nuts then mix through to form a nutty dough.
  4. DUST a sheet of baking paper lightly with rolled oats and place the dough onto the paper.
  5. ROLL the dough into a log shape and place, rolling them in the oats to coat then wrap up like a Christmas cracker into a log shape. Place in to the freezer for at least 1 - 2  hours to firm.
  6. CUT into rounds and arrange on a baking tray.
  7. BAKE for 20 - 30 minutes until golden and allow to cool.
  8. ENJOY on its own or top with the cream.

 

To make the cream

 

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

 

 

Notes and Inspiration

Add 1 tablespoon  Healthy Chef Naked Chocolat.

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