Healthy Almond Butter Cookies (Gluten Free, Vegan)
Makes 6 cookies.
Servings: 6
Calories: 135kcal
Ingredients
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 Warrior Blend protein powder 25g
Chocolate drizzle:
- 2 teaspoons coconut oil 10ml or 9g
- 2 teaspoons cacao powder 4g
- a dash of stevia powder <1g
Instructions
- Preheat oven to 325F (163C).
- In a food processor, mix all cookie dough ingredients.
- 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. (Or dehydrate for 16-18 hours at 105F.)
- Meanwhile, mix ingredients for chocolate drizzle.
- 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.
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) You can substitute a tablespoon of maple syrup or agave for the date, if you like. I suggest keeping the vanilla bean (instead of substituting extract) to keep all the flavor of this recipe.
Nutrition
Serving: 1g | Calories: 135kcal | Carbohydrates: 6g | Protein: 6g | Fat: 10g | Fiber: 2g | Sugar: 4g