Vanilla Almond Protein Cookies (Gluten Free, Vegan)
Delicate and packed with flavor, these healthy almond butter cookies are full of vanilla and almond deliciousness, while packed with protein!
Servings: 6
Calories: 135kcal
Ingredients
Cookie dough:
- ⅓ cup almond butter
- 1 pitted medjool date
- seeds of ⅓ vanilla bean
- a pinch of sea salt
- ¼ cup vanilla plant-based protein powder
Chocolate drizzle:
- 2 teaspoons coconut oil
- 2 teaspoons cacao powder
- 1 dash stevia powder
Instructions
- Preheat oven to 325F (163C).
- In a food processor, mix all cookie dough ingredients.⅓ cup almond butter, 1 pitted medjool date, seeds of ⅓ vanilla bean, a pinch of sea salt, ¼ cup 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 coconut oil, 2 teaspoons 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.
Notes
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.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 6g | Protein: 6g | Fat: 10g | Fiber: 2g | Sugar: 4g