Breakfast Protein Cookie
Raw or Cooked ~ It tastes amazing!
This healthy gluten-free cookie tastes fantastic! Not only does it fit the bill as a healthy snack, it's also perfect before heading to the gym for your workout. Whether you Cross-fit, weight-lift or are into cardio training, this Paleo cookie keeps you energized until the end. This is an easy recipe that can be eaten raw or quickly thrown together and cooked in a total of 20 minutes. This recipe is so healthy you can eat it for breakfast without feeling guilty. On the Keto diet trying to lose weight? Guess what? It works for that too! It's a great low carb food that that is also flourless for those of you with food sensitivities. Each cookie is loaded with over 10 grams of protein, fiber, healthy fats and it's extremely low in natural sugar (less than 1 teaspoon). It's a family favorite! ♥
Date de publication:
March 21, 2019
Créé par : ♥Tina Buenzli à Triumph Over Health
Temps de préparation:
Temps de cuisson:
approximately 9 minutes
1/4 cup organic, raw almond butter
1/4 cup organic raw tahini
2 cups super fine almond flour
3 tablespoons organic chia seeds (whole!)
3 tablespoons collagen protein powder
2 tablespoons organic, raw cocoa powder (optional)
1/4 cup organic, grade A maple syrup
3 teaspoons organic vanilla extract (sugar free)
2 tablespoons organic almond milk
1 teaspoon Himalayan salt
3 ounces bittersweet dark chocolate (optional)
Note: Always presume all ingredients listed are organic and/or as natural as can be (GMO and pesticide free).
Note: It's easy to get confused when reading food labels today. To save you research time and frustration, I have linked as often as possible to my favorite brands. These same products and 1000's more can be found HERE. My favorite non-toxic kitchen equipment is also linked below, as well as many more HERE.
Outils de cuisine:
Preheat oven or toaster oven to 350 degrees. Cover baking sheet with parchment paper.
Put all ingredients into a medium bowl and mix until smooth.
Form the dough into 12 balls, approximately 1" in size. (A cookie scoop works well) Roll each ball in your hands, then evenly space on baking sheet.
Press down on each ball with the palm of your hand, pressing it into a cookie. (You can use a fork instead if you prefer)
Bake until cookies have slightly darkened and appear to be cooked through, approximately 9-10 minutes.
Optional: Melt 3 ounces of bittersweet chocolate in a small ramekin in the oven under low heat. Dip half of each cookie into the chocolate, then place on parchment paper. Refrigerate until the chocolate hardens.
Store cookies in the fridge in a glass covered container, separating rows of cookies with parchment paper, preventing them from sticking together. Keeps well up to 1 1/2 weeks.
If you have a nut or seed allergy, this recipe is not for you. Sorry!
More Healthy Breakfast Recipes:
(Serve with organic, raw almond butter and local, raw honey)