Soft and chewy cookies with strawberry-flavored bursts, these are a festive and protein-packed indulgence for Valentine’s Day.
Macros per serving: 140 calories, 11g protein, 14g carbs, 4g fat, 4g fiber
Total servings: 10
Ingredients
- 80g oat flour (3/4 c.)
- 20g vanilla whey protein powder (1/4 c.)
- 20g freeze-dried strawberries (2 tbsp., crushed)
- 30g almond flour (1/4 c.)
- 40g granulated erythritol (3 tbsp.)
- 2g baking soda (1/2 tsp.)
- 1g salt (1/4 tsp.)
- 1 large egg
- 40ml unsweetened almond milk (3 tbsp.)
- 5ml vanilla extract (1 tsp.)
Alternative and substitute ingredients:
- Vegan: Replace egg with a flax egg (1 tbsp. flaxseed meal + 2.5 tbsp. water).
- Gluten-free: Use gluten-free oat flour and replace almond flour with coconut flour (adjust liquid if needed).
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Combine oat flour, protein powder, crushed strawberries, almond flour, erythritol, baking soda, and salt in a mixing bowl.
- Whisk egg, almond milk, and vanilla extract in a separate bowl, then mix into dry ingredients until a dough forms.
- Scoop 1.5 tbsp. dough per cookie onto the baking sheet and flatten slightly.
- Bake for 8-10 minutes or until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes and tips:
- Use fresh strawberries for garnish if desired.
- For chewier cookies, slightly underbake and cool completely.
- Store in the fridge for up to 4 days.
Tips for lowering calories:
- Substitute almond flour with coconut flour and reduce liquid to maintain consistency.
- Replace granulated erythritol with a calorie-free liquid sweetener.
