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.
Like yum, those granules just get me.
Almond Butter contains:
- Healthy Fats
- 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).
- 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….
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
- 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
- Preheat the oven to 375F.
- Spray a cake tin with non-stick cooking spray.
- Add all ingredients, except the chocolate chips, to a medium sized bowl.
- Mix with a fork until well combined.
- Fold in the chocolate chips.
- Pour batter into the tin & smooth with a spatula.
- Bake at 375F for 12 minutes.
- Allow to cool, cut into pizza slices & enjoy!
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