These Maple Almond Bear Hug Protein Cookies are a wholesome, fun treat packed with protein and natural sweetness. They're a great protein cookie for kids, too!
Perfect for a healthy snack, these cookies combine almond butter, maple syrup, and vanilla rice protein to create adorable bear-shaped delights that hug an almond in every bite.
Ingredients
Almond Butter
Almond butter provides richness and helps bind the dough. Its natural oils make the cookies soft while adding healthy fats.
Water
Water helps adjust the dough's consistency. It ensures the mixture combines smoothly.
Maple Syrup
Maple syrup adds a natural sweetness. Its mild flavor complements the almond butter perfectly.
Vanilla Extract
Vanilla extract enhances the flavor of the cookies. It adds warmth and pairs well with the maple syrup and almond butter. I like this baking vanilla for its flavor, low alcohol content, and reasonable price.
Sea Salt
A pinch of sea salt balances the sweetness and enhances the overall flavor of the cookies.
Vanilla Rice Protein Powder
Vanilla rice protein powder adds structure to the cookies while boosting protein content. It works well for cookies and gives a melt-in-your-mouth texture.
Whole Almonds
Whole almonds give each cookie its adorable "bear hug" appearance. They also add crunch and extra nutrients.
Equipment Needed
Mixing Bowl – To combine all the ingredients evenly.
Parchment Paper – For rolling the dough and lining the baking sheet. It prevents sticking.
Rolling Pin (or Your Hands) – To flatten the dough evenly for cutting the cookies.
Bear-Shaped Cookie Cutter – To create the bear shapes for the cookies.
Toothpick – To create the eyes and nose details.
Kitchen Scale – Ensures accurate measurements, especially for almond butter and protein powder.
Oven Thermometer – Confirms your oven is at the correct temperature for perfect baking.
Baking Sheet – I like this Airbake cookie sheet not only for the air property, but because it is easy to slide the parchment and cookies off the pan.
Instructions
1. Mix almond butter, water, maple syrup, vanilla extract, and salt in a bowl until smooth.
2. Add rice protein powder to the mixture and stir until it forms a dough. Adjust with water or protein powder as needed.
3. Place the dough on parchment paper. Roll or press it until flat and large enough for 12 cookies.
4. Chill the dough in the freezer for 5 minutes.
5. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
6. Cut one bear-shaped cookie. Place an almond in the center and fold the arms around it before placing it on the baking sheet.
7. Repeat the process for 11 more cookies.
8. Use a toothpick to make the eyes and nose.
9. Bake for 10-12 minutes until firm.
10. Cool completely before serving or storing.
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.
Yes, if you use vegan-friendly ingredients like maple syrup and plant-based protein powder.
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, and have fun creating each bear's almond hug!
Recipe
Maple Almond Bear Hug Protein Cookies (Vegan)
Equipment
- toothpick
- bear cookie cutter
Ingredients
- ⅓ cup almond butter 80g
- 1 tablespoon water 15ml
- 1 tablespoon maple syrup 15ml
- 1 teaspoon vanilla extract 5ml
- a pinch of sea salt
- ¼ cup vanilla rice protein powder 28g
- 12 whole almonds 14g
Instructions
- Mix almond butter, water, maple syrup, vanilla, and salt. Mix well.
- 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.
- 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.
- 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