Treat yourself to these protein-rich favourites
Does a snack that’s gluten-free, protein-filled and low in refined sugar sound too good to be true? Happily it’s not, thanks to these delicious cookies that are packed with protein-rich almond butter, nutritious organic eggs and tasty dates. Easy to make and even easier to eat, your only problem will be how quickly the family wolfs them down!
- 3 medjool dates, pitted
- 1 cup (250g) almond butter
- 1/4 cup (60g) monkfruit sweetener
- 2 Yallamundi Organic extra-large eggs
- 2 tablespoons (30g) almond meal
- 1 teaspoon bicarbonate soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 100g dark chocolate 70% cocoa, chopped into large chunks
- 1/3 cup (60g) roasted almonds, roughly chopped
Flaked salt for sprinkling, optional
Mash the medjool dates in a medium sized bowl with the back of a fork until they form a paste.
Add in the almond butter, monkfruit sweetener and Yallamundi Organic eggs and stir until smooth.
Add in the almond meal, bicarbonate soda, cinnamon and sea salt and stir until completely combined.
Fold through the chopped chocolate, and refrigerate for at least an hour to allow the mixture to firm up.
Preheat your oven to 170°C and line two baking sheets with baking paper.
Remove the cookie mixture from the refrigerator and scoop one tablespoon of mixture and roll into a ball in the palm of your hands, moistening your hands slightly if the mixture is sticking to your palms.
Place the ball onto the baking tray and flatten slightly.
Sprinkle with a good pinch of chopped almonds, pressing them in lightly.
Sprinkle with a tiny pinch of salt flakes, if using.
Repeat with the remaining mixture, spacing the cookies around 4cm apart to allow for spreading.
Bake in the oven for around 14 minutes, or until the cookies are golden around the edges. Allow the cookies to cool on the tray until they are firm.