Delicate and packed with flavor, these vanilla almond protein cookies are full of vanilla and almond deliciousness, while packed with protein. Delicious protein snack!
Ingredients
To make these healthy almond butter cookies, we need:
For the cookie dough:
- ⅓ cup almond butter (80g)
- 1 medjool date pitted (24g)
- seeds of ⅓ vanilla bean
- a pinch of sea salt
- ¼ cup vanilla plant-based protein powder (25g)
For the chocolate drizzle:
- 2 teaspoons coconut oil (9g)
- 2 teaspoons cacao powder (4g)
- a dash of stevia powder
This recipe works with pea protein blends. I don't recommend using other types of protein powder in this recipe.
If you don't have a food processor (needed to break down the date) you can use a tablespoon of maple syrup or agave in place of the date.
How to make vanilla almond butter protein cookies
Step 1: After preheating the oven to 325F (163C), combine the cookie ingredients in a food processor, just until combined as a dough.
Step 2: Roll or press the protein cookie dough and use a cutter to get a total of 6 cookies.
Step 3: Place the cookies on a parchment-lined cookie sheet and bake for about 10 minutes, until firm and just beginning to brown.
Step 4: Once the cookies are cool, mix the chocolate icing ingredients and drizzle over the cookies.
Step 5: Set the cookies in the refrigerator or freezer for a few minutes to set the chocolate. And enjoy!
Pro Tip
Don't overmix the dough (or overwork it while using the cookie cutters). If you do, oil will release from the almond butter and the cookies may be greasy.
I wish you all could taste these through the computer, because they are so incredibly delicious! You absolutely must give these vanilla almond butter cookies a try!
Recipe
Vanilla Almond Protein Cookies (Gluten Free, Vegan)
Ingredients
Cookie dough:
- ⅓ cup (80 g) almond butter
- 1 (24 g) pitted medjool date
- seeds of ⅓ vanilla bean
- a pinch of sea salt
- ¼ cup (25 g) vanilla plant-based protein powder
Chocolate drizzle:
- 2 teaspoons (9 g) coconut oil
- 2 teaspoons (4 g) cacao powder
- 1 dash stevia powder
Instructions
- Preheat oven to 325F (163C).
- In a food processor, mix all cookie dough ingredients.⅓ cup (80 g) almond butter, 1 (24 g) pitted medjool date, seeds of ⅓ vanilla bean, a pinch of sea salt, ¼ cup (25 g) vanilla plant-based protein powder
- Line your counter with parchment paper.
- Form dough into a ball and press down to flatten with your hands (or roll it out, if you prefer). Use a cookie cutter to cut shapes. (Or, form the dough into 6 balls, and press each flat as round cookies.)
- Lay cookies on a parchment-lined cookie sheet. (If dehydrating, lay directly on mesh dehydrator sheet.)
- Bake for about 10 minutes, until firm and just beginning to brown.
- Meanwhile, mix ingredients for chocolate drizzle.2 teaspoons (9 g) coconut oil, 2 teaspoons (4 g) cacao powder, 1 dash stevia powder
- Let cookies cool, then drizzle with chocolate.
- Set cookies in the refrigerator or freezer for a few minutes to set the chocolate drizzle.
- Serve, and enjoy! Store in the refrigerator.
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