These are a combination of a protein ball and a soft cookie. I used crunchy almond butter to make these and I replaced the brown sugar with coconut sugar. If you like nuts, I would add a handful of unsalted nuts to give them extra crunch!
They are basically made in a saucepan and then left to set in the fridge. You need to leave them for at least 2 hours before eating as they won’t hold otherwise. I did try to shape them into balls for easy transport but they don’t have enough sticking power so having them in a cookie shape works better.
I’ve adapted the recipe from the “eating well” site and converted it from US to European measurements.
I’ve used gluten free oats so this recipe is also gluten free and as it uses almond milk, you are also creating a milk free cookie.
They will keep in the fridge for 5/7 days in an airtight container.
115g almond butter (smooth or crunchy)
25g light or dark brown sugar (or coconut sugar)
50ml coconut oil
50ml unsweetened almond milk
145g oats (use gluten free if needed)
1 tsp cinnamon
1 tsp vanilla extract
large pinch salt
In a saucepan, heat the almond butter, sugar, coconut oil and almond milk over a medium heat stirring until the oil and sugar have melted.
Remove off the heat and add in the oats, cinnamon, vanilla extract and salt. Let it cool slightly.
Line a baking tray with parchment and drop tablespoons of the mixture into mounds. I used the end of a glass to flatten them down a bit to get a circular shape.
Put the tray in the fridge until they are firm – about 2 hours.
One of these fills you up and keeps you going for a couple of hours!
No baking this time!