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.

 

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 (25g) vanilla protein powder  (discount link)

1 tbsp tahini 

1/2 tbsp maple syrup

1 tsp almond extract, can sub vanilla extract if needed

2-4 tbsp almond milk

1/4 tsp baking soda

pinch of salt

 

Toppings

2 tbsp sliced almonds

1 tsp 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.