Low Sugar Granola Protein Cookies
Time
35 minutes
Serves
16–18 cookies
Created by
Sarah DeNardi/ Brookfarm
Summary
This high protein, low in sugar breakfast cookie is the perfect way to fuel your day. Chewy and nutty with a delicious raspberry tang and yogurt topping these cookies are the perfect better-for-you treat. Made with Brookfarm Low Sugar Granola and a mix of all natural wholesome ingredients including Australian Macadamias, almonds and wholegrains, they’re ideal for a nourishing on-the-go snack or enjoyed with a cup a tea. Great for the whole family.
Chewy, nutty, and packed with protein
Ingredients
Cookies
- 2½ cups Brookfarm Low Sugar Granola
- 1 cup almond flour or almond meal
- ½ cup plain flour
- 50g flavourless protein powder
- ¾ tsp baking powder
- ¼ tsp salt
- ½ cup toasted coconut flakes
- ¼ cup chopped macadamias (or pistachios/almonds)
- ½ cup almond butter
- 60ml honey
- 60ml oat or almond milk
- 1 tsp vanilla extract
- 1 large egg
Icing
- 1 cup monk fruit icing sugar
- ¼ cup Greek yoghurt
- A few drops lemon juice (to desired consistency)
Tips & Substitutions
- Use any nut butter you like, but avoid overly oily ones—they can make cookies spread too much.
- Add fruit powder (like raspberry) to the icing for a flavour and colour boost.
- Nut milk or kefir can be used instead of lemon juice in the icing.
Keep baking
