Apple Cinnamon Protein Cookies

Table of Contents

These Apple Cinnamon Protein Cookies are a tasty and nutritious treat that gives you a protein boost while combining the flavors of toasty cinnamon and sweet apples. Ideal for a quick breakfast, post-workout treat, or snack, these cookies are a terrific way to satisfy your cravings without sacrificing your nutritional objectives.

Ingredients

Regarding the cookie dough:

One cup of old-fashioned rolled oats
One cup of almond flour, or any other flour of choice
Half a cup of vanilla protein powder (plant-based or whey)
Half a teaspoon of crushed cinnamon
Half a teaspoon of baking soda
Half a teaspoon of salt
One huge egg
One spoonful of maple syrup or honey
Half a cup of applesauce without sugar
Half a cup of diced apple, or around one medium apple
Two teaspoons of peanut butter or almond butter
One teaspoon of vanilla extract

Topping is optional.

One spoonful of chia seeds, for crunch
A dash of cinnamon (to dust)
A couple of extra tiny apple slices (to decorate the top)

Temperature and Time

It takes fifteen minutes to prepare.
Cook for 12 to 15 minutes.
30 minutes in total.
Approximately 12 cookies are produced.
The cooking temperature is 175°C (350°F).

Directions

Step 1: Get the baking sheet ready and preheat the oven.

Set the oven temperature to 175°C (350°F). To keep the cookies from sticking, gently oil or line a baking pan with parchment paper.

Step 2: Get the dry components ready.

The rolled oats, almond flour, protein powder, baking soda, cinnamon, and salt should all be combined in a big basin. Make sure everything is fully combined by giving it a good stir.

Step 3: Get the moist ingredients ready.

Beat the egg, honey, applesauce, almond butter, and vanilla extract in a another dish until smooth.
Advice: To make incorporating simpler, reheat your almond butter in the microwave for a few seconds if it’s too thick.

Step 4: Mix the Dry and Wet Components

Stir the dry ingredients until they are thoroughly blended, then gradually add the wet components. By now you should have a thick dough.
Add the diced apples and fold gently. Ensure that they are dispersed equally throughout the dough.

Step 5: Form the Cookies

For each cookie, scoop out one to two tablespoons of dough, then form into balls. Arrange them with a gap of approximately 2 inches on the baking sheet that has been prepared. Each ball of dough should be gently flattened by pressing it down with your fingers or the back of a spoon. They will bake more evenly as a result.
Optional: Top each biscuit with a little more cinnamon for added taste and garnish with a few more tiny apple chunks.

Bake the cookies in step six.

After preheating the oven, bake the cookies for 12 to 15 minutes, or until the center is firm and the rims are golden brown.
Advice: Bake cookies for a little less time if you prefer chewier cookies. Bake the cookies a little longer for crunchier cookies.

Cool and serve in step seven.

After taking the cookies out of the oven, allow them to cool for five minutes on the baking sheet. After that, move them to a wire rack to finish cooling.
Storage: After the cookies are completely cooled, keep them at room temperature for up to four or five days in an airtight container. Additionally, you can freeze them for up to three months to enjoy at a later time!

Remarks and Advice

Apple Choice: Granny Smith or Honeycrisp apples have the best flavor and texture. These apples bake up wonderfully because they are solid. Don’t use apples that are too soft because they can get mushy in the cookie batter.
Protein Powder: The flavor and texture of the cookies can be influenced by the kind of protein powder you use. For this recipe, vanilla protein powder works best because it enhances the flavors of the apple and cinnamon. Depending on your preferences, you can choose plant-based protein powder or whey.
Alternatives for Flour: Whole wheat flour or coconut flour can be used in place of almond flour if you don’t have any. But the texture may be a little different. Because coconut flour absorbs more moisture than almond flour, you might need to use less of it.
Vegan Option: Use maple syrup in place of honey and a flax egg (1 tablespoon powdered flaxseed combined with 2 tablespoons water) in place of the egg to make this dish vegan. Make sure the protein powder you’re using is plant-based as well.
Sweetener Modifications: Feel free to add an additional tablespoon of honey, a few drops of stevia, or monk fruit sweetener if you like your cookies sweeter. Remember that the dough already has some sweetness from the applesauce.
Make them Chunky: You can mix almonds or walnuts into the dough with the apples to give them more structure. This provides additional healthy fats and a pleasant crunch.

Nutritional Data (per cookie, approximately)

120–150 kcal, depending on the size and particular ingredients used.
6–8g of protein
15–18g of carbohydrates
6–8g of fat
Fiber: two to three grams
6–8g of sugar

In conclusion

These Apple Cinnamon Protein Cookies are a fantastic combination of nutritious ingredients that make for a tasty, high-protein breakfast or snack. They are the ideal delicacy to sate your sweet desire guilt-free, thanks to the inherent sweetness of apples and a touch of cinnamon. Additionally, they get a little extra boost from the protein powder, which keeps you energized all day. These cookies are perfect for a quick breakfast, a post-workout snack, or just having something nutritious to eat.