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

INGREDIENTS |

  • 150 ml oat drink
  • 125 gr of fresh raspberries (preferably locally harvested)
  • 1 teaspoon baking soda

PREPARATION |

1 Preheat the oven to 160ºC.

2 In a pot add all the dry ingredients

3 In another pot, mix oat milk with fresh raspberries; mash the raspberries with a fork

4 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)

5 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.

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