| 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. The perfect on the go meal prep breakfast!
Macro 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
1/4 cup 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, 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.