Cinnamon Swirl Protein Cookies | Free Recipe
Description
These protein-rich cookies are soft, chewy, and subtly sweet. Enjoy them as a coffee-break snack, post-dinner dessert, or even as a quick on-the-go breakfast. Nutritious and delicious, a single cookie contains over 4 grams of fiber and, because of the almond butter content, provides a whopping 17% of your daily vitamin E requirement.
Equipment Required: an oven, baking sheet, and rolling pin
Storage: keep at room temperature for up to 36 hours or refrigerate for up to 5 days
Ingredients
Main Ingredients:
Filling Ingredients:
Instructions
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Whisk the milk and flaxseed meal together in a medium-sized mixing bowl. Set aside.
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Meanwhile, chop the walnuts and combine the filling ingredients in a small bowl. I use a small silicone spatula for this.
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Add the almond butter and oil to the milk/flax mixture and whisk to smooth.
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Add the remaining main ingredients, the dry ingredients, to the bowl and mix until no dry patches remain. I use a stiff silicone spatula for this. The dough will be thick.
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Preheat the oven to 350°F (175°C).
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Using 2 sheets of parchment, one under and one atop, roll the dough into a ¼-inch (6.5mm) thick rectangle of about 6x7 inches (15x18cm). See note below for quicker alternative to steps 6 to 10.
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Spread the filling mixture from edge to edge lengthwise while leaving about an inch (2.5cm) on the edge nearest you and about 1½ inches (4cm) on the edge furthest from you empty. See the picture below for clarification.
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Roll the filled dough into a cylinder using the bottom layer of parchment like you would a sushi mat.
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Cut the cylinder into 8 pieces. To do this evenly, I cut the cylinder in half, then quarters, then eighths.
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Gently place the pieces 2-3 inches (5-8cm) apart on the parchment paper. Then, using the palm of your hand, gently press the pieces down into cookies about ½ inch (13mm) thick.
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Transfer the cookie-laden parchment to a baking sheet and bake for 15 minutes.
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Transfer the pan of cookies to a wire cooling rack and allow to cool for at least 15 minutes. The cookies will be quite delicate when hot, but will firm up once cooled. If you're making the nut-free version, they may be more delicate.
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Enjoy at room temperature or heated briefly (10-20 seconds) in the microwave for a more "fresh cookie" experience.
Used to Make this Recipe
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Nutrition Facts
Servings 8
Serving Size 1 cookie
- Amount Per Serving
- Calories 135kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 6g2%
- Dietary Fiber 4g16%
- Protein 5.5g11%
- Net Carbs 2g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- The sweetness of your protein powder will determine how sweet the cookies are. If you don't find your protein powder sweet, you may wish to add a few drops of liquid stevia or a pinch of pure monk fruit. I am unsure how adding a more bulky sweetener like erythritol or allulose will affect the recipe. I suspect it would turn out fine with a small amount (1-2 tablespoons) of these sweeteners added. I have tried this recipe with 2 types of protein powder. However, I cannot guarantee it will turn out with all vegan protein powders on the market.
- I'm using ChocZero honey, which is quite thick. Many other keto syrups are quite watery. I haven't tried this recipe with any other types of syrup.
- If you want to make this recipe more quickly, you can omit the swirl component. Divide the dough into 8 balls. Place these 2-3 inches (5-8cm) apart on a parchment-lined or non-stick baking sheet, and press the balls down into roughly ½ inch (13mm) thick cookies. Top these with the filling and bake.
