Healthy Apple and Almond Cookies

by

Soft, naturally sweet, and made without butter or refined sugar.

Makes: 12 cookies
Prep time: 15 minutes
Bake time: 16–20 minutes

Ingredients

  • 1 medium apple, cored and diced, about 180 g
  • 120 g raw almonds
  • 100 g rolled oats
  • 1 large egg
  • 30 g vanilla protein powder
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons milk, only if needed

Instructions

  1. Preheat the oven to 180°C or 350°F. Line a baking sheet with parchment paper.
  2. Add the almonds to a food processor and pulse until roughly chopped. Do not blend them into almond butter.
  3. Add the diced apple and pulse again until finely chopped. A little texture should remain.
  4. Add the oats, egg, protein powder, maple syrup, cinnamon, baking powder, vanilla, and salt.
  5. Process briefly until you have a thick, sticky mixture. If it feels too dry, add milk one tablespoon at a time. If it is very wet, mix in a few more oats.
  6. Let the mixture rest for 5–10 minutes so the oats can absorb some moisture.
  7. Divide it into 12 portions. Shape each portion into a ball, place it on the baking sheet, and gently flatten it. The cookies will not spread much while baking.
  8. Bake for 16–20 minutes, until the edges and tops are golden brown.
  9. Leave them on the baking sheet for 5 minutes, then transfer them to a cooling rack. They will become firmer as they cool.

Approximate nutrition

Per cookie, based on 12 cookies:

  • 125 calories
  • 5 g protein
  • 14 g carbohydrates
  • 6 g fat

Store them in an airtight container in the refrigerator for up to four days. They can also be frozen for up to two months.