CAROB & ALMOND PROTEIN COOKIES
Makes: about 12 cookies
Nutrition: per cookie 96 Kcal; Fat: 6.02 gr; saturated fats: 0.57 gr; monounsaturated fats: 3.12 gr; polyunsaturated fats: 1.89 gr; carbohydrates: 3.16 gr; Sugars: 2.23 gr; Fiber: 3.29 gr; Protein: 5.74 gr; salt: 0,01 gr
Preparation & baking time: 70 mins
- 150 ml oat drink
- 125 gr of fresh raspberries (preferably locally harvested)
- 1 teaspoon baking soda
Preheat the oven to 160ºC.
In a pot add all the dry ingredients
In another pot, mix oat milk with fresh raspberries; mash the raspberries with a fork
Combine everything and wait 10 mins before you set it in the oven. You will obtain a malleable dough that you can set over a baking sheet and stretch until you get a dough high enough to cut with a cookie cutter (I used a flower shape)
Bake for 60 minutes. Ready to eat
TIP | When baking soda is combined with acid (from raspberries), CO2 gas bubbles are released, creating the “airy” effect in batter and dough. Eat these with a yogurt, latte or a cup of tea.