As a professional procrastibaker, instead of doing something productive I decided to make freshly baked cookies to greet my boyfriend when he got home from work bc nothing says I love you like freshly baked cookies. With added protein, less sugars, super tasty + gluten-free.
As a professional procrastibaker, instead of doing something productive I decided to make freshly baked cookies to greet my boyfriend when he got home from work bc nothing says I love you like freshly baked cookies. With added protein, less sugars, super tasty + gluten-free.
Yields1 ServingPrep Time25 minsCook Time10 minsTotal Time35 mins
Ingredients:
150gcashew butter(or any nut butter of preference - peanut will be a lot cheaper)
50gground almonds
20gvanilla whey protein(or any other flavour preference)
25ggolden erythritol(or brown sugar alternative)
15gxylitol(or preferred granulated sweetener)
½tspbaking powder
1tspcoconut oil
1tspvanilla flavouring
2egg whites
handful of chocolate chunks of choice - we use milk choc here but use whichever you prefer(sugar-free option if needed)
Method:
1
Line a baking tray with greaseproof baking paper and pre-heat oven to 170 Degrees C.
2
In a bowl, combine your dry ingredients then fold in wet ingredients leaving chocolate chunks for last. Place in freezer for 10 minutes – this will help roll the cookies onto the baking paper.
3
With a tablespoon, grab a spoonful and roll into a ball with your hands then place onto baking sheet. Repeat until all mix is used. Dip fingers into a tiny bit of water and flatten/ shape your cookies.
4
Bake for approximately 10 minutes (until cookies have began to go golden brown around the edges).
5
Leave to cool completely. Recipe yielded approx 12 cookies.
Notes
* If you don’t have ground almonds I would suggest ground oats, however almonds will give you a MUCH better texture for cookies, oats will dry up more.
** If you don't mind sugar for this recipe, brown sugar or coconut sugar will give this recipe a more authentic cookie texture. You could also add 1 Tbsp of cornflour for a crispier outside.
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
150gcashew butter(or any nut butter of preference - peanut will be a lot cheaper)
50gground almonds
20gvanilla whey protein(or any other flavour preference)
25ggolden erythritol(or brown sugar alternative)
15gxylitol(or preferred granulated sweetener)
½tspbaking powder
1tspcoconut oil
1tspvanilla flavouring
2egg whites
handful of chocolate chunks of choice - we use milk choc here but use whichever you prefer(sugar-free option if needed)
Directions
Method:
1
Line a baking tray with greaseproof baking paper and pre-heat oven to 170 Degrees C.
2
In a bowl, combine your dry ingredients then fold in wet ingredients leaving chocolate chunks for last. Place in freezer for 10 minutes – this will help roll the cookies onto the baking paper.
3
With a tablespoon, grab a spoonful and roll into a ball with your hands then place onto baking sheet. Repeat until all mix is used. Dip fingers into a tiny bit of water and flatten/ shape your cookies.
4
Bake for approximately 10 minutes (until cookies have began to go golden brown around the edges).
5
Leave to cool completely. Recipe yielded approx 12 cookies.
Notes
* If you don’t have ground almonds I would suggest ground oats, however almonds will give you a MUCH better texture for cookies, oats will dry up more.
** If you don't mind sugar for this recipe, brown sugar or coconut sugar will give this recipe a more authentic cookie texture. You could also add 1 Tbsp of cornflour for a crispier outside.
Don’t forget to tag us if you try any of these recipes, you can find us on social media @themusclebakery 🙂
