Yes I am alive! I know it’s been a while since I experimented in the kitchen and shared some recipe love with you! To be honest my time in the kitchen has been making the old classics for orders coming in for a side business I’ve just launched here in Spain, called Balanced Bites! Which is very exciting, but it has been keeping me very busy and not left me much time to play with new recipes in the kitchen! So one sunny Sunday I decided to come up with a recipe for CRUNCHY protein cookies! All for me to eat! And the recipe to share with you lovely people, obviously.
It’s quite difficult to get that crunch you get in a usual biscuit when you are baking gluten free and dairy free but these came out perfect and we’re so so crunchy! The peanut butter glaze is optional, but soooo yummy! You know my love for peanut butter is real! The glaze can be done with any nut butter of choice. Cashew, almond, pistachio! You won’t fail when it comes to nut butter glazes 😍
I think the key to the crunch is in the tapioca starch. So try not to skip on that!
Here’s what you will need-
For the cookie:
1/4 cup almond flour
1/2 cup BulkPowders coconut flour
1 tablespoon of tapioca starch
40 grams of BulkPowders vanilla protein
2 tablespoons raw cacoa
1/2 cup Baking soda
1/4 cup of organic coconut oil + teaspoon
1/4 cup of honey (can use other sweetner if vegan)
1 teaspoon of vitafibre (not essential)
For Peanut Butter icing:
1/4 cup of peanut butter
1 tablespoon of coconut oil
How to make:
1. Preheat oven to 180 degrees. Line a tray with parchment paper and set to one side.
2. Combine all dry ingredients and mix well until completely blended.
3. Add wet ingredients and mix until a dough type texture is formed.
4. Using a dessert spoon place dollops of dough on tray at least two inches apart as they will spread when cooking. Flatten and shape slightly using back side of a wet spoon.
5. Bake in oven for 10-15 minutes. (Dependent on the heat of your oven.)
6. If peanut butter glaze is desired- Whilst your Cookies are baking gently heat the peanut butter and coconut oil in a pan on medium heat until a thick paste is formed. If it’s too watery add a bit more peanut butter.
7. Once cookies are out the oven allow them to cool slightly before drizzling the peanut butter glaze on them.
8. Pop in refrigerator for 5-10 minutes to allow the glaze to set.
9. Now sit in a corner away from the world and eat ALL the cookies. Yes you heard me. These are too good to be shared.