Description
These Very Strawberry Protein Cookies combine the wholesome goodness of almond and coconut flours with the sweet tang of freeze-dried strawberries. Perfect as a nutritious snack or post-workout treat, they are lightly sweetened with honey and boosted with vanilla protein powder for an energizing bite-sized delight.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup vanilla protein powder
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup honey
- 1/4 cup coconut oil, melted
Other
- 1/2 cup freeze-dried strawberries, chopped
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, combine the almond flour, vanilla protein powder, coconut flour, baking soda, and salt. Stir well to evenly distribute the leavening and seasoning agents.
- Add wet ingredients and fruit: Stir in the honey, melted coconut oil, and chopped freeze-dried strawberries into the dry ingredient mixture. Mix until the dough is cohesive and the strawberries are evenly dispersed.
- Form cookie dough balls: Using a tablespoon, scoop out portions of the cookie dough and place them on the prepared baking sheet. Gently press each dough ball down slightly to flatten for a cookie shape.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a golden color and the cookies appear set.
- Cool and serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring or enjoying. Cooling helps them firm up for the perfect texture.
Notes
- For a nut-free version, substitute almond flour with oat flour or sunflower seed flour, noting this may alter texture.
- Freeze-dried strawberries add crunch and flavor without moisture; fresh strawberries are not recommended as they will affect dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for extended shelf life.
- Honey can be swapped with maple syrup for a vegan alternative, adjusting slightly for sweetness and moisture.
- Ensure coconut oil is fully melted but not hot when mixing to prevent cooking the honey.
