If you're like me, you probably have a sweet tooth but because you're a conscientious eater, you're always looking for healthier treat alternatives! (At least that's what we tell ourselves anyway! ).
I was scouring the Internet looking for recipes using almond flour that I could bake during a detox regimen I occasionally follow.
This recipe was adapted from Shape. Feel free to visit their site if you have a whey based protein powder that you prefer to use. Otherwise, if you're looking for a vegetarian recipe using a vegan protein powder, give my version a try!
I shared some cookies with my co-worker and she loved them! This recipe was one of those "will this turn out - I hope so" and glad to report it did!
Ingredients:
1 cup oat flour (See note 1)
1 cup blanched almond flour (or almond meal)
1/3 cup + 1 TBS vanilla Complete protein powder (more details - see link: Nutrition of 30)
1 cup vanilla dairy free yogurt (I chose coconut milk)
1/2 cup honey (or pure maple syrup for a vegan recipe option; I may try and will report back!)
Zest from 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (See note 2)
Note 1 - Using a high powered blender, swirl dry oats until the consistency of flour about 1 minute.
Note 2 - As of lately, the fresh blueberries have been more miss than hit so I opted for frozen organic blueberries that were thawed. I didn't drain the juice because I wanted to color the cookies and add a pinch of sweetness.
Makes 20-24 cookies.
Directions:
Preheat oven to 350°F. Line cookie sheets with unbleached parchment paper.
In one bowl, add all dry ingredients: oat flour, almond flour (or meal), protein powder, baking powder, baking soda, and salt. Mix by hand.
In a smaller bowl, mix all wet ingredients: honey, yogurt, lemon zest, and vanilla. Then pour into dry ingredients. Mix by hand.
Add in the blueberries and gently mix by hand. You may choose to rinse them from their juices before adding to the batter.
Spoon the batter onto the baking sheet, forming 12-16 cookies that are evenly spaced apart.
Bake for 10 to 12 minutes, until the bottoms of the cookies are lightly browned.
Allow the cookies to cool for approximately 10 minutes before using a spatula to transfer them to a cooling rack.
So, inquiring minds (who am I fooling) - I want to know, would you make these and come back to share your thoughts?
Store in the refrigerator in a closed container or covered plate up to 3 days.
Go to My Store to see my recommendations for baking supplies.
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