Some workouts leave you so ravenous that you’d rather belly flop into a bowl of ice cream than good old fashioned oatmeal. As nutty as it may sound, a post-workout dessert is not entirely off limits. When made with amino acid-rich cashew butter, cookies take on a whole new identity. Cashew butter is a good source of magnesium, vitamin K and zinc, making this creamy nut butter nutritionally better than other varieties. Its thick texture and deep flavor are a pleasure for baking – see for yourself.
Makes 16 cookies
Macros per cookie:
76 calories | 4.7 g protein | 5.7 g carbs | 1.8 g fiber | 4.6 g fat | 0.5 g sugar
Ingredients
1 Double Chocolate Chunk Quest Bar, cut into small chunks
½ cup gluten-free oat flour
1/3 cup almond meal flour
1/3 cup all-natural cashew butter
3 Tbsp. granulated xylitol
1 tsp. vanilla extract
½ tsp. baking powder
2 egg whites
Optional: ¼ cup stevia-sweetened chocolate chips
Directions
- Preheat oven to 350°F. Line a baking sheet with foil and coat with nonstick cooking spray.
- In a large bowl with a hand mixer, combine egg whites, cashew butter and vanilla until smooth.
- Add remaining ingredients to the mixture and stir until well combined.
- Using a small ice cream scoop or a large spoon, drop about 1 tablespoon of cookie batter onto the greased baking sheet. Repeat until all batter is used, about 16 cookies worth.
- Bake for 8-10 minutes.
- Remove and let cool slightly before serving. Enjoy!