Crunchy protein biscuits: I deliberately kept the amount of liquid ingredients very low in this recipe to get a super crunchy texture. These cookies are a kind of a mix between biscotti cookies and scones.
For 3 large or 6 small cookies
– 25 g almond flour
– 15 g coconut flour
– 1/2 teaspoon baking powder
– 20 g almond butter
– 2 tablespoons almond milk (30 ml)
– 15 g chopped candied orange peels (could be replaced with chocolate chips)
– 15 g chopped almonds
– 30 g vanilla whey protein
Mix dry ingredients together. Melt almond butter with almond milk in 30 second bursts in the microwave. Add liquid ingredients to dry ingredients. It’s normal for the dough to be rather dry. If the dough really is too dry, you can add a tablespoon of almond milk.
Press the dough onto a sheet of parchment paper using baking molds to form the cookies.
NB: I used this kind of square molds.
Place on a baking sheet lined with parchment paper and bake 10-15 minutes at 180 degrees Celsius.
Nutrition facts per cookie: 155 kcal, 12.2 g protein, 8 g carbs, 3.1 g sugar, 8.3 g fat, 3 g fiber.