Crunchy on the outside, soft on the inside, the absolute neccesity for me when it comes to cookies. These almond oatmeal cookies are packed with nourishing ingredients + are high in protein! Ideal for a tasty little snack to go with your coffee.
One of my favorite thing being a recipe developer is always having some healthy snacks around! It's honestly a game changer to be making your own protein snacks at home. You simply know exactly the ingredients you're using, you potentially save a lots of money, because.. let's be real, protein snacks are not the cheapest + they're usually way more nourishing as well.
Living for these cookies!
They're nicely sweet, but not overpoweringly like some cookies can be. The golden bottom together with the almond flake sprinkles create the perfect crunch situation, that is to die for. I personally love an extra crunch in pretty much any recipes and these almond oatmeal cookies surely have it. Watch the full recipe tutorial here. Highly recomment checking out my e-book for more delicious & healthy treats like these cookies.
Almond Oatmeal Protein Cookies
The ingredients:
This recipe makes approximately 8 medium cookies, so feel free to double the ingredients if you're planning to make a bigger batch
60g old fashioned oats
130g oat flour
30g vanilla vegan protein powder
1 tsp cinnamon
1/4 tsp of salt
2 tbsp ground flax seeds (combined with 4tbsp of warm water)
4 tbsp melted coconut oil
40g agave syrup
110g oat milk
The procedure:
Step 1. Preheat the oven to 170 degrees Celsius & start with preparing the flax egg by combining 2 tbsp ground flax seeds & 4 tbsp warm water. Set aside for 5 mins.
Step 2. In a big bowl, combine all dry ingredients. Then add in all wet ingredients. Mix well.
Step 3. By using your hands, create similar sized balls, then squash each ball into a cookie on oiled baking tray. (Squash into the final thickness of the cookies, they don't "melt" like traditional cookies).
Step 4. Top with almonds, press them a little bit into the dough & spray with extra coconut oil.
Step 5. Bake for approximately 13 minutes.
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