Sometimes I do have really hard time with finding the right ratios of the ingredients for good cookies. I have tried to make protein cookies, pumpkin, peanut butter… But none of them turned out like these Peanut Butter Almond Cookies.
So as I said I did make many different cookies, but these are just the best ones until now. The best part is the fudginess and the thickness of the texture. You can really feel the gooey texture of the peanut butter and the crunchiness of the roasted almonds on top.
The cookies are:
HIGH IN PROTEIN
Trust me when I say that they are simply AMAZING! I can’t wait for you to try them and actually see what I am talking about 🙂
Peanut Butter Almond Cookies
Perfectly gooey, fudgy, high in protein, vegan and gluten-free cookies, with that extra crunchiness of the roasted almonds and the thickness of the batter.
- 1 flax egg (or a regular one)
- 150g mashed banana
- 60g rolled oats
- 40g peanut butter
- 20g* vegan vanilla protein (I use the one from SunWarrior)
- 20g almond flour
- 15g almond flakes
- 1/2 tsp baking powder
Put the banana, protein powder, peanut butter, almond flour, baking powder and flax egg into a blender. Blend until smooth.
Put the oats into a bowl and add the blended mix inside. Combine the 2 mixtures with a spoon and let the batter rest for 40 minutes in the fridge.
Heat up the oven to 180 degrees. Put a parchment paper on to the baking sheet and take out the batter from the fridge. Separate the batter into 6 parts while adding it on to the baking sheet. Before putting the cookies in the oven, add the almond flakes on top. Bake the cookies for 5-8 minutes, and then turn off the oven and leave them inside for 5 minutes.
You can replace the protein powder with 2 tbsp of maple syrup
IF YOU EVER GIVE THIS RECIPE A GO, MAKE SURE TO COMMENT BELOW, OR TAG @FITWITHOUTGUILT ON YOUR POST 🙂 I WOULD LOVE TO SEE WHAT YOU HAVE CREATED!