Alkaline Snack! Hazelnut Choc-Protein Cookies
Hazelnut Choc-Protein Cookies
These are exactly as described – high-protein cookies that are alkaline, delicious, very, very low-sugar, and the perfect snack to have stored ready for those snack-attack moments.
The added potassium, magnesium, omega-3, saturated fats, vitamin E and calcium mean that they’re filling, delicious and high-alkaline.
They don’t take long to make, and they last for days and days if stored in an airtight container.
Enjoy! And let me know if you make them in the comments below.
PrintAlkaline Snack! Hazelnut Choc-Protein Cookies
Ingredients
90 grams hazelnut meal or almond meal (not almond flour) or a mix.
1/2 cup cacao chips
1 ripe banana
1/3 cup monkfruit powder
2 tablespoons melted coconut oil
1/2 cup plant based protein powder
2 tablespoon cacao powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional chopped hazelnuts for topping
Instructions
Preheat oven to 350F/180C, and line a baking sheet with parchment paper.
Put the nut meal into a food processor and add the cacao chocolate chips and blend the chocolate and hazelnut meal together until combined and mealy.
Next, place the banana, monkfruit, and coconut oil in the food processor along with the chocolate nut blend.
Blend on high until a smooth thick batter is formed and then transfer to a large mixing bowl.
Add the protein powder, cacao powder, vanilla, and salt to the batter. Mix together with a rubber spatula.
Next, roll this dough into small balls and place it on the lined baking sheet, and bake in a ball shape. After 7-8 minutes, remove from the oven and gently press down with your hand or the back of an oiled spoon to flatten them out a little more and allow to cool.
Notes
These can freeze for 6-8weeks.
What do you suggest to use instead of Monkfruit powder as you can’t get it in the UK?
Hello! First, I want to say that finding you and all that you offer is an answer to prayer. I have purchased three of your books and I am excited as I look through them. Thank you, Ross!
My question is: Is this sourdough bread a good choice?
: PUMPKINICKEL GLUTEN-FREE
This naturally cultured sourdough gluten-free bread is infused with pumpkin seeds for a mouthwatering play on pumpernickel. Delightful in any dish where dark rye bread is traditionally used.
INGREDIENTS
Water, Millet Flour*, Sorghum Flour*, Brown Teff Flour*, Buckwheat Flour*, Quinoa Flour*, Psyllium Seed Husk Powder*, Expeller Pressed Sunflower Seed Oil*, Raisin Juice Concentrate*, Flax Meal*, Caraway Seeds, Sea Salt, Carob Powder*, Pumpkin Seeds*.
* Denotes Organic Ingredients
Hi Anne – this bread is a good choice 🙂