These double layered peanut and almond cookies are delicately drizzled with 70% dark chocolate. They are Gluten free, low in fat (fats used are good fats, in moderation), almost guilt free and high in protein and fiber.
The base is made somewhat similar to the cookies I made last year and the almond layer is made using a method similar to macaroons. The affect of all this is a simultaneously crunchy and chewy cookie that hits all the chocolatey and sweet notes that we continue to crave after the holidays but achieves these without all the refined sugars and unhealthy fats.
Chocolate, Peanut and Almond Protein cookies
100g Organic smooth peanut butter
50g Agave Nectar
1-2 scoops Organic Rice Protein Powder
100g Steal Cut Oats
1 tsp Vanilla extract
1 tbsp organic brown sugar
Mix together the peanut butter and agave nectar then add the vanilla extract and sugar. Mix the powder into the wet ingredients and mix until smooth (a small amount of fat free milk can be added here to create the smooth texture). Add the oats to the mixture and mix until smooth and slightly sticky and then spoon out into 1 inch balls and par-bake for 5-8mins or until the tops appear slightly browned.
3 egg whites - 1 day old if possible
250g ground almonds
1 scoop organic rice protein powder
1 tsp caster sugar
pinch of cream of tartar
1-2 tsp icing sugar
Beat the egg whites until frothy, add the cream of tartar and continue to beat, add the teaspoon of caster sugar and beat until the egg whites form stiff peaks. Sieve the ground almonds, icing sugar and protein powder together and then fold into the egg white mixture. Pipe small rounds onto the bases and cook for another 5-8mins.
Let the cookies cool and meanwhile (attempt to) temper 100g of 70% dark chocolate. Then when the cookies are cool drizzle the melted chocolate over the cookies, let them dry and enjoy after the gym, or whenever the mood strikes!