These Maple Almond Protein Cookies are a wholesome, fun treat packed with protein and natural sweetness. They're a great protein cookie for kids, too!
A bear cookie cutter makes these bear-shaped cookies, but these cookies would just as good if just portioned into 12 portions, rolled into balls and flattened by pressing the almond in the center.
I used a toothpick to make the eyes.
Ingredient Substitutions
Almond Butter: Swap with cashew butter or sunflower seed butter if needed.
Maple Syrup: Use agave syrup or honey for a similar sweetness.
Rice Protein Powder: Replace with pea protein powder or a pea protein blend. Do not use whey protein, as it will be a completely different texture and won't hold a shape.
Recipe Variations
Chocolate Hazelnut Bear Hugs: I loved this recipe so much that I made a similar one for chocolate hazelnut cookies.
Nut-Free Option: Use sunflower seed butter and omit the whole almonds.
Coconut Twist: Mix in 1 tablespoon of shredded coconut for added texture.
Storage Info
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. Freeze for up to 1 month and thaw before serving.
FAQ
No, whey protein powder changes the texture and won't hold the shape.
Add more rice protein powder, one tablespoon at a time.
Use any shape and still press an almond into the center.
Yes, but stir it well to combine the oils before measuring.
Chilling helps the dough hold its shape during cutting.
Different nut butters can have slightly different textures. Add a teaspoon of water at a time until the dough holds together.
Enjoy these adorable cookies as a high protein snack or treat!
Recipe
Maple Almond Protein Cookies
Equipment
- parchment paper
- toothpick
Ingredients
- ⅓ cup (80 g) almond butter
- 1 tablespoon (15 g) water
- 1 tablespoon (20 g) maple syrup
- 1 teaspoon (5 g) vanilla extract
- a pinch of sea salt
- ¼ cup (28 g) vanilla rice protein powder
- 12 (14 g) whole almonds
Instructions
- Mix almond butter, water, maple syrup, vanilla, and salt. Mix well.⅓ cup (80 g) almond butter, 1 tablespoon (15 g) water, 1 tablespoon (20 g) maple syrup, 1 teaspoon (5 g) vanilla extract, a pinch of sea salt
- Add rice protein, and mix to combine into dough. If the mixture is too dry, add water by the teaspoon. If the mixture is too wet, add rice protein by the tablespoon.¼ cup (28 g) vanilla rice protein powder
- Place the dough on a sheet of parchment paper, and roll (or press with the heel of your hand) so that the dough is flat and just large enough to make 12 cookies. If you roll the dough to be too thin, the bears won't hold their shape as well.
- Chill the dough for about 5 minutes in the freezer. (Chilling after rolling will be faster.)
- Remove the dough from the freezer, and preheat oven to 325F (163C).
- Line a baking sheet with parchment paper.
- Using your cookie cutter, press and cut one bear. Before you place it on the cookie sheet, place the almond in the center of the cookie, and wrap the arms around the almond. Then place on cookie sheet.12 (14 g) whole almonds
- Repeat to make 11 more cookies.
- Use a toothpick to make holes for the eyes and nose.
- Bake for 10-12 minutes, until firm.
- Let cool, and enjoy! These should stay fine at a cool room temperature, or in the refrigerator.
Andréa says
I'm going to message you now. I can hook you up. ;)
Katie W says
Those cookie cutters are no longer available on amazon. What do I do now!? lol
Andréa says
Hi Niharika,
If you don't want to use protein powder, I would suggest brown rice flour, like the one by Quest Nutrition. I don't use wheat flours in these recipes, so I can't say for sure that would work well.
Thanks for writing in!
Andréa
Niharika says
Hi,
I want to try this for my daughter. Can I use whole wheat flour instead of vanilla rice protein powder? Thanks