Do you find yourself reaching for something sweet mid afternoon? These lemony oat cookies will not only curve those cravings, but since they are packed full of protein and wholefood goodness they'll leave you feeling fuller for longer.
Combining the heartiness of oats, the power of VIVO Nue Alkaline Complete Protein Powder, the crunch of almonds and the sweetness of dried apricots, these cookies are a nourishing snack and are a perfect for a post-workout pick me up, a afternoon treat or a guilt free dessert.
Tip - we especially love breaking these cookies up over a bowl of vanilla coconut yoghurt for a quick and easy breakfast or dessert (don't forget to stir through your favourite VIVO Nue Alkaline Complete Protein Powder in your bowl of yoghurt first for even more protein goodness!).
High Protein Almond and Oat Cookies
INGREDIENTS
Cookies:
1 cup rolled oats
1 cup almond flour
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1/4 cup almond butter
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch of salt
1/3 cup chopped almonds
1/2 cup chopped dried apricots
Lemon glaze:
1/4 cup coconut butter
2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
Zest of one lemon
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METHOD
1. Preheat oven to 175°C and line a baking tray with baking paper.
2. In a large mixing bowl combine the rolled oats, almond flour, protein powder, baking powder and salt - mix well.Â
3. In a separate bowl - whisk together the coconut oil, maple syrup, almond butter and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Fold in chopped almonds and dried apricots. Then, using your a spoon and your hands form small balls of dough and place them on the prepared baking tray. Flatten each slightly with the back of a fork.
6. Bake the cookies in the preheated oven for 10 - 12 minutes or until they turn golden around the edges, remove from the oven and allow the cookies to cool on a tray. While the cookies are cooling prepare the lemon glaze.
7. To make the lemon glaze gently heat the coconut butter in a small microwave-safe bowl in the microwave in short bursts of 10 seconds until it becomes soft and easy to mix or place a the bowl in a larger bowl of hot water to allow the coconut butter to soften.
8. Once the coconut butter is soft, add the maple syrup, lemon juice and lemon zest to the bowl and stir until well combined and it forms a s smooth white glaze. Adjust the sweetness and lemon flavour to your liking by adding more lemon juice or maple syrup.
9. Allow the glaze to cool slightly - it will thicken as it cools down.
10. Once the cookies have cooled, drizzle the lemon glaze over each cookie using a small spoon and allow the glaze to set before serving. Enjoy!