HPLC Almond Butter Protein Cookies: 62g protein
This recipe destroys all other “protein cookie” recipes you’ll find online. Nearly all the fat in this comes from almonds, a healthy source of fat, and the almond flavor is intensified by the almond flour and almond milk. (Hit the links in the recipe if you don’t have any of these ingredients.) They’re fairly dry, so they cook fast. Make sure you have a timer, or carefully watch the stopwatch on your phone while cooking.
2 rounded scoops (62g) vanilla whey protein
1/2 cup almond flour (also called almond meal)
1/2 cup unsweetened almond milk
1 tbsp (16g) almond butter
5 tsp Stevia (Adjust to taste)
Preheat your oven to 350 F. Mix it all together in a bowl and divide it into 10 portions as evenly as you can. It doesn’t have to be perfect, just make an effort. Space them a couple inches away from each other on a baking sheet and slide it into your oven. Check them after 8 minutes, and again at 12 and 15 minutes if you don’t think they’re done. I’m usually good at 8 minutes, but it’s up to you.
This is a good time to use a Silpat, if you have one. If you don’t: these things are magical. You’ll never wash your cookie sheet again.
NUTRITION FACTS: 72 cal, 6.2g protein, 2.5g carbs, 3.9g fat each
If you eat the whole batch: 721 cals, 62g protein, 25g carbs, 39g fat.
If you eat them out of the bowl without cooking: Acceptable, but honestly, they’re better cooked.