Protein Almond Cookies

By Teresa Cutter

Healthy Recipes

Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy Recipes

Special Diets

Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian Wholefood

Healthy Baking

Breads + Muffins Cakes Chocolate Cookies High Tea Raw Baking

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 (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

Method

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