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)
Method
- Preheat oven to 170°C (fan forced). Line two baking trays with baking paper.
- In a large bowl, mix together granola, almond flour, plain flour, protein powder, baking powder, salt, coconut flakes, and nuts.
- In a separate bowl or jug, whisk together almond butter, honey, oat milk, vanilla, and egg.
- Combine wet and dry ingredients until a thick, slightly sticky dough forms.
- Divide into 16–18 even portions (around ¼ cup each), roll into balls or shape into discs. Place on baking trays and slightly flatten.
- Bake for 15–17 minutes or until golden. Let cool completely on the trays.
- While cookies cool, mix icing sugar and yoghurt, adding lemon juice slowly until you get a drizzle-friendly consistency.
- Once cookies are cool, ice and allow to set. Store in an airtight container.
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
