Almond Croissant Protein Cookie

| ALMOND CROISSANT PROTEIN COOKIE |

I am absolutely loving this protein cookie recipe right now. It has a nice and dense but still chewy texture and has a light almond flavour inside the cookie from almond extract. Decorated like an almond croissant with sliced almonds and a dusting of icing sugar. It's the perfect on the go meal prep breakfast!

 

Macros Note:

I have been prepping these cookies as a full breakfast replacement to my usual overnight oats. My overnight oats are a very similar macro structure so this worked out perfectly for me. 

If you're looking for a protein cookie as a snack, you can easily break the cookie dough into two cookies instead of one resulting in 230 cals & 15g protein each. 

Or break it into three mini cookies for 155 cals & 10g protein each.

 

Ingredient Substitutions:

I like to use sprouted oats because the sprouting process makes the oats more nutrient dense with a higher vitamin and mineral content, as well as a slightly high protein content. But you don't have to use sprouted, you can use rolled oats here too!

Tahini offers a neutral fat to the cookie recipe, but you could also use cashew butter (this would be delicious!) or almond or peanut butter, just keep in mind those will lend a stronger flavour.

In place of maple syrup use any liquid sweetener you prefer such as agave nectar or a low calorie option like liquid stevia or monk fruit. 

Almond milk can easily be replaced with any dairy free milk you have on hand. I like soy as it offers a slight increase in protein!

You can substitute the almond extract for vanilla extract, but know that the almond extract is what really brings the almond croissant vibes into it. Vanilla will be delicious but expect a difference.

Want these to be totally sugar free? You can buy this Lakanto Brand powdered sweetener made from monk fruit.

 

Other Single Serving Cookie Recipes You Might Like:

Chocolate Pecan Protein Cookie

Pumpkin Spice Protein Cookie

Peanut Butter Chocolate Protein Cookie

Chocolate Ganache Protein Cookie

Gingerbread White Chocolate Cookie

Peanut Butter Cookie

  

 

Recipe makes one serving

Macros per serving:

463 cals - 21g fat - 41g carbs - 30g protein

 

Ingredients

1/4 cup sprouted oats, blended into a flour 

1/4 cup vanilla protein powder (discount code: EVANNRYAN)

1 tbsp tahini 

1/2 tbsp maple syrup

1 tsp almond extract

3-4 tbsp almond milk

1/4 tsp baking soda

pinch of salt

 

Toppings

2 tbsp sliced almonds

1 tsp vegan icing sugar 

 

Recipe

Preheat the oven to 350 F and line a baking tray with parchment paper.

Add the oats to a blender and blend into a flour.

Add the oat flour to a small mixing bowl.

Add in remaining cookie dough ingredients: vanilla protein, tahini, maple syrup, almond extract, 2 tbsp almond milk, baking soda, and salt.

Fold everything together forming a dough. 

Because every protein powder varies so much here is some ways to troubleshoot the texture:

*If the dough is a little wet you can place it in the fridge for 30 mins or more to make it easier to roll. 

If the dough is too dry, add in 1 tbsp almond milk at a time until you have a cookie dough texture.*

Once dough is ready roll it into a large ball. 

Add the almonds to a plate or bowl and place the cookie ball into the almonds, coating one side.

Place the cookie onto a baking sheet, almond side up.

Press cookie into a nice round shape.

Bake for 12-14 minutes or until browning around the edges and lightly cracking.

Allow to cool.

Sift 1 tsp icing sugar over the cookie.

Enjoy!

 

 

 

Looking for more protein packed, plant-based recipes?! Make sure to check out the High Protein Vegan Ebook Collection for easy, healthy, macro friendly recipes.

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

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