Flourless Almond Butter Protein Cookies
Flourless Almond Butter Protein Cookies- naturally sweetened and gluten-free, these cookies have a delightfully chewy texture. Each one packs in 4 grams of protein! (vegan)
I think we all have our weaknesses when it comes to food, right? For me it’s definitely my sweet tooth. I can pass up all the salty, greasy food in the world but you put sugar in front of me and I’m done.
Believe it or not that’s been the hardest part of giving up dairy and eggs for me. I don’t want scrambled eggs, quiche or even grilled cheese. But I have hard time resisting a slice of cake or a donut sitting all pretty in a pastry display. Unfortunately there are few places in the south that use plant-based ingredients to bake with. Everything is made with buttermilk. Meanwhile I’m like, “How about a little almond milk with some lemon juice or apple cider vinegar? Tastes just as good, I promise!”
I really hope they catch on some day soon but in the meantime I can still make all the goodies I want at home. I just have to find ways to make them healthier so I don’t feel as bad eating a whole batch to myself.
These Flourless Almond Butter Protein Cookies meet my normal “at home standards” because they’re made from whole food ingredients and are refined sugar-free. But what makes them different than most of my other recipes is the extra protein boost from Bob’s Red Mill Pea Protein Powder.
Each serving offers 21 grams of plant-based protein plus it’s unflavored and unsweetened which makes it perfect for incorporating into your baked goods and smoothies.
I also used brown rice syrup instead of pure maple syrup because it has an extra thick consistency which helps bind the cookies and give them a nice chewy texture. It’s not quite as sweet as maple syrup so I did have to add a few tablespoons of coconut sugar to make them taste more like a cookie. If you’re not vegan you can substitute honey and probably leave out the coconut sugar since honey is a little sweeter.
Between the protein, iron and fiber, these cookies are nutritious enough to have for breakfast or even as a post-workout snack. If you’re like me and are constantly battling with your sweet tooth then I’m sure you’ll find that these are a great alternative to store bought desserts. I hope you enjoy them as much as I do!
Almond Butter Protein Cookies
Yield: 20 cookies
Prep Time: 10
Cook Time: 13
Total Time: 23
- 1 cup rolled oats*
- 1/4 cup roasted almonds
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/4 cup Bob’s Red Mill Pea Protein Powder
- 1/4 cup shredded unsweetened coconut (optional)
- 2 tablespoons hemp seeds (optional)
- 3 tablespoons coconut sugar**
- 1/2 cup creamy almond butter***
- 1/4 cup brown rice syrup****
- 3 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy chocolate chips
Preheat the oven to 350°F then line a baking sheet with parchment paper.
In a food processor (or high speed blender), combine the oats and almonds then blend to a fine crumb. Add the coconut sugar, coconut, sea salt, baking powder, protein powder and hemp seeds then stir to combine.
In a microwave safe bowl (or in a saucepan over low to medium heat), combine the almond butter and brown rice syrup. Melt in the microwave for about 20 seconds then stir together until smooth. Add the vanilla extract and milk then continue to microwave for another 15 seconds. Stir until smooth.
Add the dry ingredients to the bowl with the wet and stir until a dough forms. If it seems dry, keep stirring until all of the liquid is absorbed. If it still seems dry, try adding another tablespoon of milk. Allow dough to cool for a few minutes before adding chocolate chips otherwise they will melt into the batter.
Stir in the chocolate chips by hand until evenly incorporated. Use a scooper to form balls about 1.5 tablespoons in size then arrange them on the baking sheet a few inches apart. Gently press down on each until they are about 1/2-inch thick. Bake in the oven for 11-13 minutes, until light golden brown on the edges. Allow to cool for 5-10 minutes then dig in and enjoy!
*Be sure to use certified gluten-free oats for allergies
**Can also use pure maple syrup but the cookies will be on the softer side
***Using almond butter without added oil will result in a dryer cookie. You may need to add a tablespoon of oil to compensate
****You can substitute honey but then they will not be vegan. Honey is also sweeter than brown rice syrup so you may not need the extra sweetener (coconut sugar/maple syrup)
Nutrition Facts are for one cookie
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.