Breakfast · Dessert · Snack

Crispy Almond Butter Protein Cookie

So everyone is obsessed with almond butter right?!?!

It’s just so delicious. Give me a spoonful of it, fill a date with it, bake with it.. all heaven.

Image result for almond butter food processor

Like yum, those granules just get me.

Almond Butter contains:
  • Healthy Fats
  • Fiber
  • Vitamin E (Prevents blood lipid oxidation- a process linked to cardiovascular disease).
  • Magnesium (Contributes to the health of your bones & helps you produce & store energy).
  • Calcium & Copper (Both play a role in brain cell communication & keep your nervous system functional. Calcium also aids in muscle function, keeps your skeleton strong & enables you to make melanin, which helps protects your skin from the sun).

Remember to:

  • Select all-natural almond butter that’s free from sugar & other additives. The label ingredients should contain only “almonds” or “almonds & salt.”  Or make your own!
  • Keep portion size in mind. 1-2 T is all you need.

Alternatively if you have a nut allergy, try Sunflower Butter! It’s yummy, healthy & would make a great replacement in this recipe.

So, if you are feeling tired….

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perk up with these protein cookies! Yummy enough for dessert yet healthy enough for breakfast!

K now for the recipe!

Crispy Almond Butter Protein Cookies

  • Servings: 8 cookies/slices
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 c rolled oats
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Splash of unsweetened almond milk
  • 1/4 c raw honey or pure maple syrup
  • 1 ripe mashed banana
  • 1/3 c natural almond or sunflower butter
  • 1/3 c uncooked quinoa, rinsed
  • 1/4 c 60% cacao or non-dairy chocolate chips

Directions

  1. Preheat the oven to 375F.
  2. Spray a cake tin with non-stick cooking spray.
  3. Add all ingredients, except the chocolate chips, to a medium sized bowl.
  4. Mix with a fork until well combined.
  5. Fold in the chocolate chips.
  6. Pour batter into the tin & smooth with a spatula.
  7. Bake at 375F for 12 minutes.img_2692
  8. Allow to cool, cut into pizza slices & enjoy!

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Are you more of a pumpkin person? I made a similar version using pumpkin that turned out great as well & I’ve been munching on them as a snack all week! I will be posting this recipe on my Instagram: @thekellydiet

 

 

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