Almond butter protein cookies
Perfectly crunchy on the outside and super-soft in the middle, these cookies with chocolate chunks are like no other. Like little bites of heaven, they are prepared only using one bowl, in less than half an hour, and they pack an extra protein punch from the almond butter and vegan protein blend combo. Not to mention that they make your whole kitchen smell like toasted almond - a scent that must be one of the best things in the world.
I keep this vegan Myprotein protein powder on hand to use in everything from smoothies to falafels to cookies. It is especially nice in these chocolate chunk cookies though - the perfect snack after a workout. Get them in your oven now!
1 cup MyProtein almond butter
50 ml maple syrup/honey
1/4 cup organic unbleached all-purpose flour
1 tsp baking powder
75 ml unsweetened almond milk, more if needed
40 gr dark chocolate, roughly chopped
Preheat oven to 180C.
Place all ingredients in a bowl and mix well. Line a baking tray with baking paper. Roll balls out of the cookie dough, place on the sheet and press down a little bit with your fingers or the bottom of a glass. Place dough in the fridge for 30 minutes to chill if it is too runny to work with. Place in the oven and bake for 10-12 minutes. Place on a cooling rack when done. Enjoy!