I accidently bought too much almond butter last week. First world problems, I know. 😉 Anyway, just like making lemonade with your extra lemons, I decided to make cookies out of my almond butter surplus. Make sense to me!
Speaking of abundance, I also have a few different protein powders to experiment thanks to the generous folks at North Coast Naturals. This one I’m using for this recipe is an organic chocolate hemp protein. I’m starting to feel a little like all I make with protein is balls. Not that there’s anything wrong with that ( 😉 ) but I’m feeling a little bored with the ball action.
Sometimes you gotta switch it up and for me that switch is looking like Chocolate Almond Protein Cookies. Boom.
So here we go!
I mixed said chocolate protein with some cocao powder for extra chocolate-y-ness, as well as a pinch of sea salt to bring out that flavour. No flour needed. Gluten avoiders rejoice!
I’m just now thinking that this can even be a breakfast cookie. I mean, using the flax eggs gives you fibre, protein=check, healthy fats from the almond butter. Can you dig it?
I rolled heaping tablespoon sized balls of dough onto a baking sheet and used a fork to get that criss cross pattern. I did find the dough stuck to the fork a bit after a few cookies, so I gave it a quick rinse and dry a few times while I worked my way through the batch.
Make sure not to overcook these cookies. They will continue to cook after they are out of the oven and you definitely don’t want to burn them. What a tragedy that would be. 😉
This recipe yielded 20 generous sized cookies. The texture was absolute perfection. Slightly crispy around the edges and a chewy centre. Exactly how I like my cookies. These did not last long in our house.
Have a fabulous weekend everyone! 🙂
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- Preheat your oven to 350 and line two baking sheets with parchment
- Whisk together protein powder, coconut sugar, cocoa powder, baking soda & sea salt in a mixing bowl
- Add in the remaining ingredients and mix it all well
- Roll heaping tablespoon sized pieces of dough, ten balls per sheet. Using a clean fork, make a criss cross pattern on the top (if the dough sticks to your fork, rinse and dry it every few balls)
- Bake for 10-12 minutes, until the edges are slightly crisped
- Let cool in the pan for 10 minutes, then transfer to a wire rack an cool for another 10 minutes