serves
6
prep time
15-20mins
cooking time
10-12mins
protein
7.6g
fat
10g
carbs
11.4g
calories
160
| 1 cup | Almond meal |
| 1/2 cup | Macro Mike AB+ Almond Butter Powder (+ 2tbsp extra for the frosting) |
| 1/3 cup | Almond milk |
| 2 tbsp | Agave syrup (or maple syrup) |
| 1 tsp | Vanilla essence |
| 1/2 tsp | Salt |
| 1 tsp | Baking powder |
- Mix all ingredients in a bowl to form a dough.
- Cover with the lid and cook for 5 minutes.
- Roll into small balls and place on a baking tray, place 2 balls together to form a peanut shape and slightly press down and crosshatch with a fork.
- Bake at 175°C for around 10-12 minutes until cooked through.
- In a bowl mix the remaining 2 tbsp of almond butter powder with just enough water to form a frosting-like consistency.
- Once the cookies have cooled, sandwich them together with the almond butter.
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