Protein Almond Cookies

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

PREHEAT your oven to 160 C fan-forced.

MIX peanut butter, butter, baking powder, honey, salt and vanilla into a mixing bowl.

ADD oat flour and nuts then mix through to form a nutty dough.

DUST a sheet of baking paper lightly with rolled oats and place the dough onto the paper.

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.

CUT into rounds and arrange on a baking tray.

BAKE for 20 - 30 minutes until golden and allow to cool.

ENJOY on its own or top with the cream.

To make the cream

WHISK the ricotta, coffee and maple syrup in a bowl until smooth.

SANDWICH or top the cookies with the cream.

NOTES & INSPIRATION
Add 1 tablespoon  Healthy Chef Naked Chocolat.