Almond Croissant Single Serving 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!

In order for this to have that almond croissant flavour it needs a few things, a tender cookie, almond extract flavour to mimic the almond frangipane, an icing sugar coating, and crunchy slivers of almonds. To make it a healthier breakfast option with fibre and protein we made it with sprouted oats, vanilla protein, tahini (in place of loads of butter), and just a touch of maple syrup to sweeten. While this won't replace your favourite almond croissant, it is a fun way to incorporate your favourite flavour into a filling breakfast or snack that helps you meet your health goals.

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Why You'll Love This Recipe

Easy to prepare. 

Simple, nutritious ingredients. 

It has 30g of protein per serving!

Perfect for a snack or on the go breakfast.

 

What You'll Need

Sprouted oats, oat flour, or your preferred oats blended into a four.

Your favourite vanilla protein powder. I like Vedge Nutrition. You can shop their proteins using my discount code: EVANNRYAN.

Tahini is great because it's light in flavour, but you could also use almond butter!

Maple syrup or your preferred liquid sweetener.

Almond extract is essential to get that almond croissant flavour.

Almond milk or another dairy free milk of choice.

Baking soda and salt.

Slivered almonds and icing sugar for decoration.

 

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.

 

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.

 

Other Single Serving Protein Cookie Recipe You'll Like:

Double Chocolate Protein Cookie

Pumpkin Spice Protein Cookie

Peanut Butter Chocolate Protein Cookie

Chocolate Ganache Protein Cookie

Gingerbread White Chocolate Cookie

Peanut Butter Cookie

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

Almond Croissant Protein 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 

 

Instructions

1. Preheat the oven to 350 F and line a baking tray with parchment paper.
2. Add the oats to a blender and blend into a flour.
3. Add the oat flour to a small mixing bowl.
4. Add in remaining cookie dough ingredients: vanilla protein, tahini, maple syrup, almond extract, 2 tbsp almond milk, baking soda, and salt.
5. Fold everything together forming a dough. 
6. Because every protein powder varies so much here is some ways to troubleshoot the texture:
7. *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. 
8. If the dough is too dry, add in 1 tbsp almond milk at a time until you have a cookie dough texture.*
9. Once dough is ready roll it into a large ball. 
10. Add the almonds to a plate or bowl and place the cookie ball into the almonds, coating one side.
11. Place the cookie onto a baking sheet, almond side up.
12. Press cookie into a nice round shape.
13. Bake for 12-14 minutes or until browning around the edges and lightly cracking.
14. Allow to cool.
15. Sift 1 tsp icing sugar over the cookie.
16. Enjoy!

 

Leave a comment below and let us know how this recipe went for you!